Summer Shrimp Salad

Colette Z

By
@cocointhekitchen

This salad pops.

It's spicy, cool, crispy, salty, buttery, refreshing all at the same time.


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Serves:

4

Prep:

15 Min

Ingredients

2
kent mangoes (the red-green oblong guys)
2
avocados
1 lb
jumbo (15-tail) shrimp, frozen & ready cooked
1/2 c
sweet basil
2
jalapeno peppers
1 tsp
curry powder
4 Tbsp
ponzu sauce
1
lime

Directions Step-By-Step

1
Remove shrimp from packaging and thaw them in cold water while you prepare the salad.

Wash and rinse the basil.
2
Cut the jalapeno peppers into thin slices and add to a large bowl.
Grate the zest and squeeze the juice of the lime. Add both to the peppers.
Add the Ponzu and curry powder.
3
Use a vegetable peeler to remove the skin of the mangoes. Cut the fruit up into thin strips
and lay over the marinating jalapenos.
4
Cut the avocados in half and carefully remove pits. Using a large spoon, scoop the flesh out,
slice into strips and add to the bowl.

Rinse the shrimp and toss with the ingredients in the bowl.
5
Divide among four plates or bowls, sprinkle basil leaves on top and serve.

About this Recipe

Course/Dish: Other Salads
Other Tags: Quick & Easy, Healthy
Hashtags: #shrimp, #Basil, #Mango, #avocado