Mango Nectarine Summer Salad With Garlic Lime Mari

Name: Mango Nectarine Summer Salad With Garlic Lime Marinated Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRESSING:; 2 whole Strawberries, Hulled; 2 whole Mango Nectarines, Cored And Halved; 1/2 teaspoons Kosher Salt; 2 Tablespoons Apple Cider Vinegar; 1/3 cups Extra Virgin Olive Oil; FOR THE SHRIMP:; 2 whole Limes, Juiced; 3/4 cups Fresh Chopped Cilantro; 3 cloves Garlic, Chopped; 2 Tablespoons Apple Cider Vinegar; 1/4 cups Extra Virgin Olive Oil Plus Extra For The Saute Pan; 1 teaspoon Kosher Salt; 1/2 pounds Medium (26-30 Count) Shrimp, Peeled And Deveined; FOR THE SALAD:; 3 cups Fresh Salad Greens; 2 whole Roma Tomatoes Seeded And Chopped; 1/4 cups Sugar Snap Peas, Released From Their Pods; 2 whole Mango Nectarines, Cored And Sliced Into 6 Pieces Each; 1/2 cups Pine Nuts, Roasted; 6 whole Strawberries, Hulled Then Sliced; 1/4 cups Crumbled Feta Cheese; 1 whole Small Cucumber, Sliced; 1 cup Mango Nectarine Vinaigrette, Recipe Follows; 4 leaves Cilantro For Garnish

Servings: persons

FOR THE DRESSING:
2 whole Strawberries, Hulled
2 whole Mango Nectarines, Cored And Halved
1/2 teaspoons Kosher Salt
2 Tablespoons Apple Cider Vinegar
1/3 cups Extra Virgin Olive Oil
FOR THE SHRIMP:
2 whole Limes, Juiced
3/4 cups Fresh Chopped Cilantro
3 cloves Garlic, Chopped
2 Tablespoons Apple Cider Vinegar
1/4 cups Extra Virgin Olive Oil Plus Extra For The Saute Pan
1 teaspoon Kosher Salt
1/2 pounds Medium (26-30 Count) Shrimp, Peeled And Deveined
FOR THE SALAD:
3 cups Fresh Salad Greens
2 whole Roma Tomatoes Seeded And Chopped
1/4 cups Sugar Snap Peas, Released From Their Pods
2 whole Mango Nectarines, Cored And Sliced Into 6 Pieces Each
1/2 cups Pine Nuts, Roasted
6 whole Strawberries, Hulled Then Sliced
1/4 cups Crumbled Feta Cheese
1 whole Small Cucumber, Sliced
1 cup Mango Nectarine Vinaigrette, Recipe Follows
4 leaves Cilantro For Garnish

1
For the Mango Nectarine Vinaigrette:
2
1. In a food processor, add the strawberries, mango nectarines, salt and apple cider vinegar. Puree until combined and there are no chunks of fruit left.
3
2. As the mixture is pureeing, slowly add the extra virgin olive oil and process until nice and smooth.
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3. Put it into a container and refrigerate until ready to serve. Add more salt if needed.
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For the shrimp and salad:
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1. In a medium-sized bowl, whisk together the lime juice, cilantro, garlic, apple cider vinegar, oil and salt.
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2. Pour the mixture into a 1 quart resealable bag. Add the deveined shrimp to the bag and mix to coat the shrimp. Seal the bag and refrigerate for 30 to 45 minutes.
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3. Meanwhile, prepare your salad fixings as detailed in the above list.
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4. Pull out two salad bowls or plates. Start building your salads. This can be assembled any way you like, but be sure to get the greens, tomatoes, peas, mango nectarines, pine nuts, strawberries, cheese and cucumbers all on the plate! See below for how we assembled!
10
5. Once the salad has been assembled, you can take your shrimp out of the fridge and prepare to saute them. You want to have the salads ready beforehand because shrimp, especially smaller shrimp, cook very quickly.
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6. Heat a saute pan over medium to high heat and drizzle with a tablespoon of extra virgin olive oil.
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7. Then individually, being careful not to crowd the pan, place the shrimp in the pan. Turn once after 60 to 90 seconds. After another 60 to 90 seconds remove them from the pan. They should begin to brown when you pull them from the pan.
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8. Serve shrimp immediately atop the salad, and drizzle with the Mango Nectarine Vinaigrette. Garnish with cilantro and enjoy!

872

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 25 ingredients. The key ingredients include: FOR THE DRESSING:, 2 whole Strawberries, Hulled, 2 whole Mango Nectarines, Cored And Halved, 1/2 teaspoons Kosher Salt, and more.

Yes, Mango Nectarine Summer Salad With Garlic Lime Marinated Shrimp 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!

Mango Nectarine Summer Salad With Garlic Lime Marinated Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions