Helloooo Summer! Starting out this long-awaited season of sun and fun with a tantalizing shrimp salad which will be the shining star at your upcoming picnics, BBQ’s and potlucks.
Featuring… gently roasted shrimp infused with lemon and fresh herbs tossed with chunks of succulent sweet mango, bell peppers, cucumbers and my “uber-amazing” and oh-so versatile Spicy Mango Mayo…
So what are you waiting for? Let’s get this party started!
Mango Shrimp Salad
Yield: about 4 servings
Click HERE for the complete recipe, but in the nutshell, here is what you do:
Instruction
Prepare the Spicy Mango Mayo
Prepare according to directions. Refrigerate for one hour or up to 3 days. Stir prior to serving.
Roast the shrimp
Prepare marinade and roast shrimp for 7 to 8 minutes or until pink and cooked through. (Cut open one to test.) Refrigerate shrimp until chilled, about 30 minutes. Cut each shrimp into thirds, discarding tails.
Make the salad
In a large bowl, toss together all ingredients except Spicy Mango Mayo.
Mix in Spicy Mango Mayo. Taste; adding additional salt and pepper if desired.
Chill for about 4 hours to combine flavors.
Line a large bowl with lettuce leaves.
Spoon shrimp salad into bowl.
Refrigerate until serving.
Mango Shrimp Salad
Yield: about 4 servings
Ingredients
- 1 pound large raw shrimp 18 to 24 count, peeled and deveined with tails remaining
Shrimp Marinade
- 2 teaspoons minced shallot 1 medium shallot
- 1 large green onion sliced (white and green parts)
- 1 tablespoon fresh lemon juice
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon kosher salt or as desired
- 1/8 teaspoon coarse pepper or as desired
Salad
- 1 medium red bell pepper chopped
- 1 English cucumber chopped (no need to peel)
- 1 large mango peeled and chopped
- 2 green onions trimmed and sliced
- 1/3 cup Spicy Mango Mayo or as desired
- Additional salt and pepper if desired
- Large lettuce leaves such as romaine, red or green leaf
Instructions
Prepare the Spicy Mango Mayo
- Prepare according to directions. Refrigerate for one hour or up to 3 days. Stir prior to serving.
Roast the shrimp
- Preheat oven to 400 degrees F. Lightly coat a baking sheet with sides with olive oil spray.
- In a large bowl, combine all marinade ingredients. Toss shrimp with marinade. Transfer shrimp to prepared baking sheet.
- Roast shrimp for 7 to 8 minutes or until pink and cooked through. (Cut open one to test.) Remove shrimp to a bowl to cool.
- Refrigerate shrimp until chilled, about 30 minutes. Cut each shrimp into thirds, discarding tails.
Make the salad
- In a large bowl, toss together all ingredients except Spicy Mango Mayo. Mix in mayonnaise. Taste, adding additional salt and pepper if desired.
- Chill for about 4 hours to combine flavors.
- Line a large bowl with lettuce leaves. Spoon shrimp salad into bowl. Refrigerate until serving.
Notes
Notes
Size doesn’t matter. Feel free to vary the size of the shrimp according to availability and preference. Adjust baking time accordingly.
No time to make the Spicy Mango Mayo? This salad would also be delicious with your favorite mayonnaise mixed with some cocktail sauce.
Two dishes I love using this versatile mayonnaise:
More summery salad goodness!
Ceeya Next Time!
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Linda Shapiro, Meal Planning Maven
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