Description
This vibrant salad is a tropical vacation in a bowl, bursting with the sweet and tangy flavors of mango and pineapple, perfectly complemented by succulent shrimp. It’s light, refreshing, and incredibly easy to make, making it the perfect dish for a warm day.
Ingredients
1 pound U20 fresh shrimp, or your favorite sized shrimp, cleaned with shells removed and de-veined (previously cooked frozen shrimp that you thaw may be substituted)
1 ½ cups small-diced fresh mango, frozen may be substituted that you thaw and drain well
1 ½ cups small-diced fresh pineapple, frozen may be substituted that you thaw and drain well
¼ cup red onion, diced small, or to taste
1 serrano chile or jalapeno pepper, seeded and diced very small (serrano is much hotter than jalapeno)
1 ripe Hass avocado, diced into small pieces
⅓ cup fresh cilantro, finely minced, or to taste
1 teaspoon cumin, or to taste (I used 2 teaspoons)
3 to 4 tablespoons lime juice
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
Instructions
1. Boil salted water, add shrimp, and cook for 90 seconds to 3 minutes; immediately place in an ice bath.
2. While shrimp cools, chop the mango, pineapple, red onion, chile pepper, avocado, and cilantro, and add them to a medium bowl.
3. Add the shrimp, cumin, lime juice, salt, and pepper to the bowl and stir. Taste and adjust seasonings. Serve with tortilla chips.
Notes
Use a sharp knife when dicing the mango and pineapple.
Don’t over-dress the salad, as too much dressing can make it soggy.
If making ahead, keep the dressing separate and add just before serving to prevent the ingredients from becoming soggy.
Taste and adjust the dressing as needed. You may want to add more lime juice or salt.
If you don’t like cilantro, you can use fresh parsley for a similar fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Tropical
Nutrition
- Calories: 300
- Fat: 15g
- Carbohydrates: 25g
- Protein: 20g