Mango And Spicy Shrimp Salad Recipes

Steps:

• Combine onion and 1/4 cup plus 1 tablespoon lime juice. Cover, and let stand for at least 3 hours, stirring occasionally.
• Place spinach in a large bowl. Peel mango. Cut along both sides of the pit to create two portions of mango. Slice each portion lengthwise into 1/8-inch-thick slices. Add to spinach.
• Cut remaining mango from pit, and puree in a food processor or a blender with remaining 1/4 cup lime juice (you should have 1/2 cup puree).
• Strain onion and add to spinach, reserving juice. Toss shrimp with reserved lime juice, salt, pepper, and cayenne.
• Heat oil in a nonstick skillet over medium heat. Add garlic, and cook until soft, about 1 1/2 minutes. Add shrimp mixture, and cook until opaque, about 2 minutes. Add mango puree, toss, and heat through. Add cilantro. Remove from heat, and toss with spinach, onion, and sliced mango. Serve immediately.

Steps:

• Heat a medium skillet on medium and add oil. When you see a wisp of white smoke, add the shrimp and lightly saute them for about 1 minute, then reduce the heat to low. Add the shallots, garlic and Thai chilies and cook them for an additional minute, until the shrimp are just cooked through.
• Turn off the heat. Stir in the lime juice, fish sauce and sugar. Stir it until the sugar is dissolved. Transfer the shrimp and dressing to a serving plate. Allow to cool for a few minutes. When ready to serve, arrange the mango, coconut and red onion in the serving bowl. Toss to combine, and garnish with scallions and cashews.

Steps:

• To make Dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in canola oil until well incorporated. Add remaining ingredients, shake well and store in refrigerator.
• Peel and slice mango. Squeeze juice from lime and toss with mango.
• Peel and slice jicama and cucumber into strips. Thinly slice radishes.
• Mix together garlic powder, paprika, onion powder and pepper. Coat shrimp with seasoning and quickly panfry in oil until just cooked (pink).
• Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with Honey-Chive Dressing and place cooked shrimp on each salad.

Steps:

• In a hot wok, coat wok with oil and caramelize onions with the ginger. Season. Add sambal and shrimp and stir fry until just cooked through. Deglaze with lime juice and add mangoes. Check for seasoning.
• In a mixing bowl, whisk together Dijon, vinegar and oil. Check for seasoning. Toss with snow peas. Place a pile of snow peas in the middle of the plate. Surround with stir fry. Garnish with mango slices.

Steps:

• Make mango salad:
• Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
• Grill shrimp:
• Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
• Prepare grill.
• Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
• Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.