Mango Salad With Grilled Shrimp Recipes

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MANGO SALAD WITH GRILLED SHRIMP

This is a refreshing summery salad bursting with flavor that combines lime, mint and cilantro dressing with mango, peppers and grilled shrimp.

Provided by Epi Curious

Categories     Healthy

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 12



Mango Salad With Grilled Shrimp image

Steps:

  • Make mango salad: Whisk together brown sugar and lime juice in a large bowl util 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, jalapeno, cumin and salt, then brush on skewered shrimp until well coated. Grill the 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.
  • Makes 4 first course servings or two main course servings.

Nutrition Facts : Calories 320.2, Fat 9.9, SaturatedFat 1.4, Cholesterol 215.7, Sodium 510.3, Carbohydrate 29, Fiber 2.5, Sugar 22.8, Protein 30.1

2 tablespoons dark brown sugar
2 tablespoons fresh lime juice
1 red chili pepper (about 4 inches long, thinly sliced, including seeds)
1 shallot, thinly sliced
1/4 cup fresh cilantro (chopped)
2 tablespoons of fresh mint (chopped)
2 mangoes, pitted, peeled & thinly sliced (firm-ripe)
1 1/4 lbs jumbo shrimp, shelled, tail-on, deveined
2 tablespoons vegetable oil
1 jalapeno chile, minced, including seeds (fresh)
2 teaspoons ground cumin
1/2 teaspoon salt

MANGO SHRIMP SALAD

Refreshing summer salad.

Provided by karbol

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9



Mango Shrimp Salad image

Steps:

  • Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g

1 tablespoon lime juice
2 teaspoons lime zest
1 teaspoon hot chile peppers
¼ teaspoon white sugar
1 pound cooked shrimp
1 cup diced mango
1 cup diced cucumber
2 tablespoons chopped fresh mint
1 teaspoon rice vinegar, or to taste

SHRIMP AND MANGO SALAD

Provided by Victoria Granof

Categories     Salad     Quick & Easy     Backyard BBQ     Lunch     Mango     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Cookie     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8



Shrimp and Mango Salad image

Steps:

  • 1 Place all the ingredients but the salt in a large bowl. Stir to combine.
  • 2 Season with the salt and serve.

1 pound grilled shrimp , chopped
3 large mangoes, peeled and cut into chunks
1/2 red bell pepper, minced
1/2 small red onion, thinly sliced
3 tablespoons chopped cilantro
1/2 jalapeño pepper, seeded and chopped (optional)
Juice of 2 large limes
Salt to taste

SHRIMP SALAD WITH MANGO AND LIME

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 12



Shrimp Salad with Mango and Lime image

Steps:

  • 1. Thinly slice the onion and soak in cold water while you prepare the rest of the salad.
  • 2. Smashed the garlic and sprinkle with a pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a large serving bowl. Add the lime juice, 2 teaspoons salt, and chili powder. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a dressing. Toss the shrimp in the dressing.
  • 3. Add the mango, beans, lettuce, and cilantro to the bowl. Drain and dry the onion, and scatter over the salad. Gently toss the salad together and serve.

1/2 small red onion
1 small clove garlic
Kosher salt
Juice of 2 limes
1/2 teaspoon chili powder
1/4 cup extra-virgin olive oil
1 1/4 pounds cooked medium shrimp, peeled
1 ripe mango, peeled, pitted and diced
1 14-ounce can black beans, rinsed and drained
1 head romaine lettuce or 3 romaine hearts, torn into bite-size pieces
Large handful fresh cilantro leaves, chopped
1 cup mixed cherry tomatoes

MANGO SALAD WITH GRILLED SHRIMP

Categories     Salad     Mango     Shrimp

Yield Makes 4 servings

Number Of Ingredients 16



Mango Salad with Grilled Shrimp image

Steps:

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

FOR MANGO SALAD
2 tablespoons dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
2 firm-ripe mangos, peeled, pitted, and thinly sliced
FOR SHRIMP
16 jumbo shrimp (1 1/4 pounds), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 fresh jalapeño chile, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Lime wedges
Special equipment: 16 (8-inch) wooden skewers (optional); gas or charcoal grill

GRILLED SHRIMP WITH MANGO SALSA

Provided by Trisha Yearwood

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9



Grilled Shrimp with Mango Salsa image

Steps:

  • Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with.
  • Meanwhile, preheat a grill or grill pan to medium-high heat.
  • Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes.
  • Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip.

2 tablespoons chopped fresh cilantro
2 large mangoes, peeled, pitted and finely diced
Juice of 2 limes
1 jalapeno, seeded and finely diced
1/2 red onion, finely diced
1 1/2 pounds colossal shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Plantain chips, for serving

MANGO SALAD WITH GRILLED SHRIMP

Categories     Salad     Fruit     Shellfish     Backyard BBQ     Lime     Mango     Mint     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Jalapeño     Cilantro     Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 17



Mango Salad with Grilled Shrimp image

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.

For mango salad
2 tablespoons packed dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 firm-ripe mangoes, pitted, peeled, and thinly sliced
For shrimp
16 jumbo shrimp (1 1/4 pound), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeño chile, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Accompaniment: lime wedges
Special Equipment
16 (8-inch) wooden skewers (optional)

SHRIMP AND MANGO SALAD WITH GLASS NOODLES

Categories     Salad     Fish     Fruit     Herb     Onion     Pasta     Pepper     Quick & Easy     Mango     Shrimp     Noodle     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9



Shrimp and Mango Salad with Glass Noodles image

Steps:

  • Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes.
  • Drain noodles in a colander and rinse with cold running water. Drain well, then return to bowl.
  • While noodles are soaking, combine shrimp, mango, scallions, basil, and chile in another large bowl.
  • Stir together vinegar, sugar, and salt in a measuring cup until sugar is dissolved, then toss half of sauce with noodles and half with shrimp salad.
  • Serve noodles topped with shrimp salad.

4 ounces very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
1 pound cooked, peeled, and deveined medium or large shrimp
1 large mango (1 pound), peeled and cut into 1/2-inch cubes
3 scallions, thinly sliced crosswise
1/4 cup coarsely chopped fresh basil
1 teaspoon chopped fresh serrano or jalapeño chile, including seeds, or to taste
1/3 cup rice vinegar (not seasoned)
2 tablespoons sugar
1 1/2 teaspoons salt

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