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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Caribbean Mango and Steamed Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions