Shrimp Mango And Cucumber Salad Recipes

Steps:

• Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)
• Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.

Steps:

• Coconut Rice:
• Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
• Marinated Garlic Shrimp:
• Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
• Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
• Mango Cucumber Salad with Guava Dressing:
• In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.

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.

Steps:

• In a small bowl add vinegar and stevia let set for 20 minutes.
• Mix in mayonnaise, mustard, fresh dill and a dash or two of hot sauce.
• In a large bowl add cucumber, mango and shrimp.
• Pour dressing over mixture.
• Serve on a romaine lettuce leaf.

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium; poach shrimp until just cooked through, 1 1/2 to 2 minutes. Transfer shrimp to ice-water bath; let cool.
• Drain shrimp, and peel; devein, and slice each in half. Toss shrimp with 1/2 cup lime juice in a nonreactive dish. Refrigerate, covered, stirring halfway through, for at least 2 hours. Drain.
• Toss together shrimp, cucumber, mango, onion, jalapeno, cilantro, 2 tablespoons lime juice, 3/4 teaspoon salt, and a pinch of pepper. Refrigerate for 30 minutes. Stir in remaining tablespoon lime juicebefore serving.