Summer Shrimp Salad

Colette Z


This salad pops.

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


★★★★★ 1 vote

15 Min


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  • 2
    kent mangoes (the red-green oblong guys)
  • 2
  • 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

How to Make Summer Shrimp Salad


  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.

Printable Recipe Card

About Summer Shrimp Salad

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

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