Wednesday, September 21, 2011

Tropical Shrimp Salad

I'm still eating like it's summer even though fall is creeping in. This shrimp salad with mango and avocado is flavorful, filling and comes together fast. It's perfect for a busy weeknight while the weather is still warm.

Mango Avocado Shrimp Salad
Adapted from Sunset

3 tablespoons fresh lime juice
3 tablespoons grapeseed or vegetable oil
1 teaspoon sugar
2 large ripe mangoes
2 medium ripe avocados
1/3 cup thinly sliced green onion
1/3 cup chopped cilantro
1/2 teaspoon dried red chile flakes
1 pound shrimp

Pan fry peeled, deveined shrimp in a tablespoon of vegetable oil over medium-high heat, about 2 minutes per side or until pink. Let cool at room temperature. Remove tails if desired. In a large bowl, whisk together lime juice, 2 tablespoons of oil, and sugar until sugar dissolves. Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chile, and cooked shrimp. Mix gently. Serve or cover and chill for up to 1 hour. Makes four servings.


  1. Photos are wonderful, it looks delicious!

  2. Oh yum! That looks delicious. Who says summer can't last forever ; )

  3. That looks amazing. Shrimp is by far my favorite food... And mangoes and avocados aren't too shabby, either.

  4. That looks so yummy! It's still warm in the NW (we take what we can get! ;) ), so I'm definitely making this salad this week...


  5. This looks super delicious. I am totally making this salad tonight. Thanks:) Happy Thursday.



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