Spicy Shrimp Salad With Mango, Avocado And Lime Vin

Name: Spicy Shrimp Salad With Mango, Avocado And Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs large shrimp, peeled and deveined (3 to 4 per person); 1/2 cup plus 2 tablespoons grapeseed oil; 3 garlic cloves, peeled and finely chopped; 2 tablespoons smoked paprika; 1/4 teaspoon plus a pinch cayenne pepper; 1 teaspoon heaping orange zest, finely grated; 1 tablespoon coarsely cracked black pepper; 1/4 cup lime juice, freshly squeezed, plus 1 generous teaspoon grated lime zest; 1/2 teaspoon Dijon mustard; 1 teaspoon coarse salt, plus more to taste; 1/4 cup extra virgin olive oil; freshly ground white pepper, to tate; 1/2 small red onion, halved, peeled and thinly sliced (about 1/3 cup sliced); 1 mango, peeled, seeded and cut into 1/2-inch dice; 1 avocado, peeled, pitted and cut into 1/2-inch dice; 4 cups lettuce (recommended red oak or lolla rossa)

Servings: persons

1 1/2 lbs large shrimp, peeled and deveined (3 to 4 per person)
1/2 cup plus 2 tablespoons grapeseed oil
3 garlic cloves, peeled and finely chopped
2 tablespoons smoked paprika
1/4 teaspoon plus a pinch cayenne pepper
1 teaspoon heaping orange zest, finely grated
1 tablespoon coarsely cracked black pepper
1/4 cup lime juice, freshly squeezed, plus 1 generous teaspoon grated lime zest
1/2 teaspoon Dijon mustard
1 teaspoon coarse salt, plus more to taste
1/4 cup extra virgin olive oil
freshly ground white pepper, to tate
1/2 small red onion, halved, peeled and thinly sliced (about 1/3 cup sliced)
1 mango, peeled, seeded and cut into 1/2-inch dice
1 avocado, peeled, pitted and cut into 1/2-inch dice
4 cups lettuce (recommended red oak or lolla rossa)

1
Put the shrimp in a bowl.
2
Make the marinade: Pour 1/4 cup of the grapeseed oil into a small bowl. Add the garlic, paprika, 1/4 teaspoon cayenne pepper, orange zest and cracked black pepper and stir together. Set aside 1 tablespoon of the mixture, and pour the remaining marinade over the shrimp. Toss, cover and refrigerate for 30 minutes to 6 hours.
3
Make the vinaigrette: In a small bowl, whisk together the reserved 1 tablespoon marinade, the lime juice and zest, the mustard, 1 teaspoon salt and the remaining pinch of cayenne. Slowly whisk in the remaining 1/4 cup grapeseed oil, then the olive oil. Season to taste with salt and white pepper.
4
Put the onion, mango, avocado and lettuces in a large bowl. Dress lightly with 1/2 cup of the vinaigrette, or more if necessary, and season with salt and white pepper. (Extra dressing can be spooned over the shrimp.) Set aside.
5
Heat the remaining 2 tablespoons grapeseed oil in a saute' pan set over medium high heat. Season the shrimp with salt, add them to the pan, and sear quickly, just over one minute on each side. Remove them from the pan and cover to keep them warm.
6
Mound the salad in the center of a platter and surround it with the shrimp. Serve family style from the center of the table, passing any extra dressing alongside.

476

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 1/2 lbs large shrimp, peeled and deveined (3 to 4 per person), 1/2 cup plus 2 tablespoons grapeseed oil, 3 garlic cloves, peeled and finely chopped, 2 tablespoons smoked paprika, and more.

Yes, Spicy Shrimp Salad With Mango, Avocado And Lime Vinaigrette 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!

Spicy Shrimp Salad With Mango, Avocado And Lime Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions