Summer Shrimp Salad – a delicious recipe with Sweet Basil, Peppers, Lime, Ponzu, Curry, Mangoes. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Wash and rinse the basil. Set aside.
2
Cut the jalapeno peppers into thin slices and add to a large bowl. Juice and zest lime over the peppers. Add the ponzu and curry powder.
3
Use a vegetable peeler to remove the skin of the mangoes. Cut the fruit up into thin strips and lay over the marinating jalapenos.
4
Cut the avocados in half and carefully remove pits. Using a large spoon, scoop the flesh out, slice into strips and add to the bowl.
5
Rinse the shrimp and toss with the ingredients in the bowl. Divide among four plates or bowls, sprinkle basil leaves on top and serve.
6
Notes:
7
Ready-cooked shrimp is the quickest for this salad.
8
Frozen cooked shrimp doesn't take much time to prepare. Remove shrimp from packaging and thaw them in cold water while you get the rest of your ingredients ready.
180
kcal
Calories
15
g
Carbs
31
g
Protein
CarbsProtein
* 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 8 ingredients. The key ingredients include: 1/2 cups Sweet Basil, 2 whole Jalapeno Peppers, 1 whole Lime, 4 Tablespoons Ponzu Soy Sauce, and more.
Yes, Summer Shrimp 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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