Shrimp & Avocado Salad With Mango Dressing Recipe

Name: Shrimp & 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 peppers or 1 habanero pepper, halved; 1 tablespoon grated fresh ginger; 12 ounces lager beer, such as Red Stripe (1 bottle); 2 lbs large shrimp, shelled and deveined; 1 mango, peeled and finely diced (1 1/2 cups); ¼ cup rice vinegar; 2 tablespoons fresh lime juice (please, not the bottled stuff); 1 teaspoon Dijon mustard; ½ cup canola oil; 1 tablespoon chopped cilantro; ½ teaspoon finely grated lime zest; ¼ teaspoon minced scotch bonnet peppers or ¼ teaspoon minced habanero pepper; ¼ cup thinly sliced red onion; salt & freshly ground black pepper; 2 Hass avocadoes, sliced; lime wedge, for serving

Servings: persons

1 lemon, halved
6 cups water
1 small onion, sliced
2 tablespoons kosher salt
1 scotch bonnet peppers or 1 habanero pepper, halved
1 tablespoon grated fresh ginger
12 ounces lager beer, such as Red Stripe (1 bottle)
2 lbs large shrimp, shelled and deveined
1 mango, peeled and finely diced (1 1/2 cups)
¼ cup rice vinegar
2 tablespoons fresh lime juice (please, not the bottled stuff)
1 teaspoon Dijon mustard
½ cup canola oil
1 tablespoon chopped cilantro
½ teaspoon finely grated lime zest
¼ teaspoon minced scotch bonnet peppers or ¼ teaspoon minced habanero pepper
¼ cup thinly sliced red onion
salt & freshly ground black pepper
2 Hass avocadoes, sliced
lime wedge, for serving

1
PREPARE THE SHRIMP:.
2
Squeeze the lemon halves into a large saucepan then add them to the pan.
3
Add the water, onion, salt, Scotch bonnet, ginger and beer and bring to a boil.
4
Cover and simmer for 15 minutes.
5
Add the shrimp and cook for 3 minutes, just until pink.
6
Drain the shrimp and spread on a platter.
7
Refrigerate until chilled.
8
Halve the shrimp horizontally.
9
MAKE THE DRESSING:.
10
In a blender, combine 1/3 cup of the diced mango with the vinegar, lime juice and mustard and puree until smooth.
11
With the machine on, add the oil in a thin stream and blend until very smooth.
12
Add the cilantro, lime zest and minced Scotch bonnet and pulse just to combine.
13
Transfer the dressing to a large bowl.
14
Add the shrimp, red onion and the remaining mango and season with salt and pepper.
15
Toss to coat.
16
Arrange the avocado slices around a large platter.
17
Mound the shrimp salad in the center and garnish with lime wedges.
18
Serve right away.
19
*The cooked shrimp and mango dressing can be refrigerated separately overnight.
20
Toss the shrimp with the mango dressing before serving.
21
**Bradford Thompson gives his sweet, rich shrimp salad some crucial acidity with lime juice and zest, and a light citrusy white wine will work with it in almost exactly the same way.
22
***Sauvignon Blanc is the definition of a zippy grape varietysipping it can sometimes taste like eating fresh citrus fruit.
23
Two top choices are the racy 2007 Brancott and the gooseberry-rich 2006 Brassfield High Serenity Ranch.

542

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 & 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 & Avocado Salad With Mango Dressing

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