Peppered Shrimp And Mango Salad Recipes

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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

PEPPERED SHRIMP AND MANGO SALAD

Zesty shrimp provides a nice contrast to sweet, juicy mango in a speedy salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8



Peppered Shrimp and Mango Salad image

Steps:

  • Toss shrimp with salt and pepper.
  • In 10-inch skillet, heat oil over high heat. Add shrimp; cook about 3 minutes, stirring frequently, until shrimp are pink. Remove from heat.
  • In large bowl, toss salad greens, mangoes, radishes and dressing. Top with shrimp.

Nutrition Facts : Calories 200, Carbohydrate 13 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 9 g, TransFat 0 g

20 uncooked deveined large shrimp, thawed if frozen, tail shells removed (about 3/4 lb)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sesame or vegetable oil
1 bag (5 oz) ready-to-eat mixed salad greens
1 1/2 cups diced mangoes (about 1 1/2 medium)
1/2 cup sliced radishes (about 5 medium)
1/3 cup Asian sesame dressing

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

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)

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