Caribbean Mango and Steamed Shrimp Salad Recipe

Name: Caribbean Mango and Steamed Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stalk of fresh lemongrass, tender inside only; 3 tablespoons canola oil; 2 garlic cloves, thinly sliced; 1 shallot, thinly sliced; 1 tablespoon chopped fresh ginger; 1 1/2 pounds large shrimp, shelled and deveined, shells reserved; 1 tablespoon tomato paste; 1/2 cup dry white wine; 3 cups water; 2 tablespoons fresh lime juice; Salt; Freshly ground pepper; Cayenne pepper; 1 1/2 teaspoons minced tarragon; 3 mangoes (about 14 ounces each), peeled and cut into 1/2-inch dice

Servings: persons

1 stalk of fresh lemongrass, tender inside only
3 tablespoons canola oil
2 garlic cloves, thinly sliced
1 shallot, thinly sliced
1 tablespoon chopped fresh ginger
1 1/2 pounds large shrimp, shelled and deveined, shells reserved
1 tablespoon tomato paste
1/2 cup dry white wine
3 cups water
2 tablespoons fresh lime juice
Salt
Freshly ground pepper
Cayenne pepper
1 1/2 teaspoons minced tarragon
3 mangoes (about 14 ounces each), peeled and cut into 1/2-inch dice

1
Thinly slice the bottom 4 inches of the stalk of lemongrass.
2
Heat 1 tablespoon of the oil in a medium saucepan.
3
Add the garlic, shallot, lemongrass and ginger and cook over low heat until softened, about 5 minutes.
4
Add the shrimp shells and cook, stirring, until bright pink, about 3 minutes.
5
Add the tomato paste and cook, stirring until glossy, about 2 minutes.
6
Add the white wine and bring to a boil.
7
Add the water and simmer over low heat for 30 minutes.
8
Remove the shrimp stock from the heat and let stand for 10 minutes.
9
Strain the stock, pressing hard on the solids.
10
Return the stock to the saucepan and boil until reduced to 1/3 cup, about 20 minutes; let cool.
11
Whisk in the lime juice and the remaining 2 tablespoons of oil and season with salt and pepper.
12
Season the shrimp with salt, pepper and cayenne and steam until just opaque throughout, 3 to 5 minutes.
13
Stir the tarragon into the dressing.
14
In a large bowl, toss the mangoes with 1/4 cup of the dressing and mound on plates.
15
Top with the shrimp, drizzle on the remaining 1/4 cup of dressing and serve.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 stalk of fresh lemongrass, tender inside only, 3 tablespoons canola oil, 2 garlic cloves, thinly sliced, 1 shallot, thinly sliced, and more.

Yes, Caribbean Mango and Steamed Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Caribbean Mango and Steamed Shrimp Salad

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