Caribbean Seafood Salad Recipe

Name: Caribbean Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces shelled, deveined shrimp (31 to 40 per lb.), rinsed; 8 ounces bay scallops, rinsed; 1 firm-ripe mango (1 1/4 lb.); 1/2 cup salad oil; 1/4 cup lime juice; 1/2 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1 clove garlic, peeled; About 1/2 teaspoon hot sauce; About 1/2 teaspoon salt; 1 firm-ripe avocado (8 oz.); 3 1/2 quarts baby lettuce salad mix (12 oz.), rinsed and crisped; 1 to 2 dozen taro or sweet potato chips (optional)

Servings: persons

8 ounces shelled, deveined shrimp (31 to 40 per lb.), rinsed
8 ounces bay scallops, rinsed
1 firm-ripe mango (1 1/4 lb.)
1/2 cup salad oil
1/4 cup lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 clove garlic, peeled
About 1/2 teaspoon hot sauce
About 1/2 teaspoon salt
1 firm-ripe avocado (8 oz.)
3 1/2 quarts baby lettuce salad mix (12 oz.), rinsed and crisped
1 to 2 dozen taro or sweet potato chips (optional)

1
In a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil. Add shrimp and cook for 1 minute. Add scallops, cover tightly, and remove pan from heat. Let stand until shrimp and scallops are barely opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes. Drain and rinse in cold water until cool.
2
Meanwhile, peel and pit mango. Slice fruit lengthwise about 1/2 inch thick. Coarsely chop enough of the scraps to make 1/2 cup. In a blender or food processor, whirl chopped mango, oil, lime juice, cumin, ginger, cinnamon, and garlic until smooth. Add 1/2 teaspoon hot sauce and 1/2 teaspoon salt; taste, and add more hot sauce and salt if desired.
3
Peel and pit avocado. Slice lengthwise about 1/2 inch thick.
4
In a large bowl, gently mix shrimp and scallops, mango dressing, salad mix, and mango slices. Mound equal portions on four dinner plates. Garnish with avocado slices and taro chips. Add salt to taste.

380

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 14 ingredients. The key ingredients include: 8 ounces shelled, deveined shrimp (31 to 40 per lb.), rinsed, 8 ounces bay scallops, rinsed, 1 firm-ripe mango (1 1/4 lb.), 1/2 cup salad oil, and more.

Yes, Caribbean Seafood 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 Seafood Salad

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