Description
Tropical Shrimp Salad with Mango and Avocado
Ingredients
1 lb shrimp, peeled and deveined
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
4 cups arugula or mixed greens
1 ripe mango, diced
1 avocado, sliced
1/4 red onion, thinly sliced
2 tbsp pine nuts (toasted)
2 tbsp fresh cilantro, chopped
Dressing:
3 tbsp olive oil
1 tbsp fresh lime juice
1 tsp honey
1/2 tsp Dijon mustard
Salt and pepper to taste
Directions
Cook the shrimp: Toss shrimp with olive oil, garlic powder, paprika, salt, and pepper. Heat a skillet over medium heat and cook shrimp for 2-3 minutes per side, until pink and opaque. Set aside.
Prepare the dressing: In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper.
Assemble the salad: In a large bowl, combine arugula, mango, avocado, and red onion. Top with cooked shrimp and toasted pine nuts.
Drizzle and garnish: Pour the dressing over the salad and toss gently. Sprinkle with fresh cilantro and serve immediately.
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 4
Calories: ~320 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, ensure your shrimp are fully thawed and patted dry to ensure proper searing. For the dressing, use fresh lime juice for the brightest flavor. When toasting the pine nuts, watch them carefully in a dry skillet over medium-low heat for 2-3 minutes until fragrant and golden. To assemble, place your greens in a large, wide bowl to allow for easy, gentle tossing without bruising the delicate avocado and mango. Add the warm shrimp just before serving to slightly wilt the greens for a wonderful contrast in textures.
Serving Suggestions
This vibrant salad is a complete meal on its own. For a heartier option, serve it over a bed of cooked quinoa or coconut rice. It pairs beautifully with a crisp glass of Sauvignon Blanc or a light lager. For a casual summer gathering, serve the salad in individual lettuce cups or as a filling for wraps. Leftover dressing can be stored in the fridge for up to three days and used on other green salads or as a marinade for chicken.
How-to Summary
Quickly prepare this salad in under 20 minutes by seasoning and searing shrimp, whisking a simple honey-lime dressing, and combining fresh greens, mango, avocado, and red onion. Toss everything together with toasted pine nuts and fresh cilantro for a tropical, satisfying meal.
Frequently Asked Questions
Can I make this salad ahead of time? You can prep components separately: cook shrimp, chop veggies, and make dressing. Store them in airtight containers in the fridge for up to a day. Assemble and dress just before serving to prevent sogginess.
What’s the best substitute for arugula? Baby spinach, mixed spring greens, or even shredded romaine lettuce work well. Arugula provides a peppery bite, so if using milder greens, consider adding a pinch of black pepper to the dressing.
How do I know when the shrimp are cooked perfectly? Shrimp are done when they turn opaque and pink and form a loose “C” shape. Overcooked shrimp curl tightly into an “O” and become rubbery.
Can I use frozen mango? Yes, thawed frozen mango chunks are a convenient alternative. Ensure they are well-drained and patted dry to avoid watering down the salad dressing.
Is there a nut-free alternative to pine nuts? Absolutely. Toasted sunflower seeds or pepitas (pumpkin seeds) offer a similar crunch without the tree nuts.
Common Mistakes to Avoid
Avoid using overripe or mushy avocado, as it will break down when tossed. Do not add the dressing until you are ready to serve, as the acid will wilt the greens and discolor the avocado. Skipping the step of toasting the pine nuts misses an opportunity for deep, nutty flavor. Finally, do not overcrowd the skillet when cooking the shrimp, as this will steam them instead of giving them a nice sear.
Conclusion
This Tropical Shrimp Salad is the epitome of a fast, flavorful, and nutritious meal. It masterfully balances sweet mango, creamy avocado, and savory shrimp with a zesty dressing, delivering a restaurant-quality dish from your own kitchen in minutes. It’s a versatile recipe perfect for a quick weeknight dinner or an impressive lunch for guests. By following the steps and tips above, you can easily avoid common pitfalls and enjoy a perfect salad every time.