Shrimp-and-Avocado Salad with Mango Dressing Recipe

Name: Shrimp-and-Avocado Salad with Mango Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, halved; 6 cups water; 1 small onion, sliced; 2 tablespoons kosher salt; 1 Scotch bonnet or habanero chile, halved; 1 tablespoon grated fresh ginger; One 12-ounce bottle of lager, such as Red Stripe; 2 pounds large shrimp, shelled and deveined; 1 mango, peeled and finely diced (1 1/2 cups); 1/4 cup rice vinegar; 2 tablespoons fresh lime juice; 1 teaspoon Dijon mustard; 1/2 cup canola oil; 1 tablespoon chopped cilantro; 1/2 teaspoon finely grated lime zest; 1/4 teaspoon minced Scotch bonnet or habanero chile; 1/4 cup thinly sliced red onion; Salt and freshly ground black pepper; 2 Hass avocados, sliced; Lime wedges, for serving

Servings: persons

1 lemon, halved
6 cups water
1 small onion, sliced
2 tablespoons kosher salt
1 Scotch bonnet or habanero chile, halved
1 tablespoon grated fresh ginger
One 12-ounce bottle of lager, such as Red Stripe
2 pounds large shrimp, shelled and deveined
1 mango, peeled and finely diced (1 1/2 cups)
1/4 cup rice vinegar
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1/2 cup canola oil
1 tablespoon chopped cilantro
1/2 teaspoon finely grated lime zest
1/4 teaspoon minced Scotch bonnet or habanero chile
1/4 cup thinly sliced red onion
Salt and freshly ground black pepper
2 Hass avocados, sliced
Lime wedges, for serving

1
Squeeze the lemon halves into a large saucepan then add them to the pan.
2
Add the water, onion, salt, Scotch bonnet, ginger and beer and bring to a boil.
3
Cover and simmer for 15 minutes.
4
Add the shrimp and cook for 3 minutes, just until pink.
5
Drain the shrimp and spread on a platter.
6
Refrigerate until chilled.
7
Halve the shrimp horizontally.
8
In a blender, combine 1/3 cup of the diced mango with the vinegar, lime juice and mustard and puree until smooth.
9
With the machine on, add the oil in a thin stream and blend until very smooth.
10
Add the cilantro, lime zest and minced Scotch bonnet and pulse just to combine.
11
Transfer the dressing to a large bowl.
12
Add the shrimp, red onion and the remaining mango and season with salt and pepper.
13
Toss to coat.
14
Arrange the avocado slices around a large platter.
15
Mound the shrimp salad in the center and garnish with lime wedges.
16
Serve right away.

534

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 20 ingredients. The key ingredients include: 1 lemon, halved, 6 cups water, 1 small onion, sliced, 2 tablespoons kosher salt, and more.

Yes, Shrimp-and-Avocado Salad with Mango Dressing 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.

Shrimp-and-Avocado Salad with Mango Dressing

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