Description
Nothing says summer quite like a bright, refreshing salad!
Ingredients
Scale
- 1 lb cooked shrimp, peeled and deveined
- 1 large ripe mango, diced
- 1 large avocado, diced
- 1/2 red bell pepper, chopped
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tbsp extra virgin olive oil
- Salt to taste
- Black pepper to taste
- 1 small jalapeño, finely diced (optional)
- 1/2 cucumber, diced (optional)
Instructions
- Start by preparing your shrimp. If you have frozen shrimp, thaw them by placing them in a bowl of cold water or letting them sit in the refrigerator for a few hours. If you’re using raw shrimp, boil them in a pot of water for 2-3 minutes until they turn pink. Once cooked, drain them, pat dry to remove excess moisture, and set aside to cool.
- While your shrimp are cooling, dice the mango, avocado, bell pepper, red onion, and any optional ingredients like cucumber and jalapeño. Be sure to chop everything into bite-sized pieces for easier mixing and eating. Also, finely chop the fresh cilantro, as it adds a burst of flavor to the dish.
- In a small mixing bowl, combine the juice of two fresh limes and extra virgin olive oil. Whisk them together until well emulsified. Season the dressing with salt and pepper to taste. If you prefer a bit of spice, feel free to add a pinch of cayenne or a dash of hot sauce.
- In a large mixing bowl, combine the cooked shrimp, diced mango, avocado, chopped bell pepper, red onion, and cilantro together. If you chose to use the optional cucumber and jalapeño, add them now as well. Gently stir everything to combine the flavors without mashing the avocado.
- Drizzle your prepared lime dressing over the assembled salad. Use tongs to toss everything together gently, ensuring that all ingredients are coated in that zesty dressing. This will bring together all the flavors beautifully!
- For optimal flavor, cover the salad and let it chill in the refrigerator for 15-20 minutes before serving. This allows the ingredients to meld and for the salad to be nice and cold, making it truly refreshing.
- Serve the Summer Shrimp Salad cold, garnishing with lime wedges for extra zest. You can also place it over a bed of greens or enjoy it on its own as a vibrant summertime meal.
Notes
This salad is flexible; feel free to add vegetables like diced tomatoes or corn.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
Nutrition
- Calories: 280 kcal
- Sodium: 550 mg
- Protein: 22 g