Shrimp, Mango, And Raspberry Salad – a delicious recipe with olive oil, mango, lime rind, lime juice, honey, ginger. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
["Whisk together first 8 ingredients in a small bowl to make a vinaigrette. Set aside. Combine shrimp and next 4 ingredients in a large bowl. Add 1/2 cup vinaigrette, tossing to coat. Combine spinach and remaining vinaigrette in a large bowl, tossing to coat. Arrange dressed spinach on 4 serving plates. Top each serving with shrimp and mango mixture. Serve immediately.", "Wine note: ""Try Whitehall Lane Sauvignon Blanc 2002 ($16), a nice quality blend of 90 percent Sauvignon Blanc and 10 percent Semillon. It is crisp and not overly oaked. I like its crushed grapefruit, citrus, and gooseberry flavors with this salad."" --Rosalind Johnson, Divas Uncorked, Massachusetts"]
364
kcal
Calories
20
g
Fat
19
g
Carbs
29
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1/3 cup olive oil, 1/4 cup mango nectar, 2 teaspoons grated lime rind, 2 tablespoons fresh lime juice, and more.
Yes, Shrimp, Mango, And Raspberry 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.
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