Summer Shrimp Salad

Colette Z

By
@cocointhekitchen

This salad pops.

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

Rating:
★★★★★ 1 vote
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

Step-By-Step

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

Wash and rinse the basil.
2Cut 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.
3Use a vegetable peeler to remove the skin of the mangoes. Cut the fruit up into thin strips
and lay over the marinating jalapenos.
4Cut 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.
5Divide 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