Mango Avocado And Grilled Shrimp Salad Recipes
MANGO SHRIMP SALAD
Refreshing summer salad.
Provided by karbol
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.
Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g
MANGO AVOCADO SHRIMP SALAD
From myrecipes.com, originally from Sunset magazine. Peaches (fresh or good canned) make a fine substitute if good, ripe mangoes (or canned mangoes) can't be found. The shrimp I've found that were the right size were Canadian shrimp; the fish counter at my supermarket had them available frozen upon request.
Provided by Halcyon Eve
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together all dressing ingredients in a large bowl.
- Add all salad ingredients and gently toss to combine.
- Serve immediately, or cover and chill up to 1 hour.
GRILLED MANGO & AVOCADO SALAD
Its so light, delicious, easy to make, and not to mention healthy! Mango and Avocado is simply the best combination you could ever make. A big hit with all my family and friends! -Amy Liesemeyer, Tucson, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut a thin slice off the bottom of each mango. Standing mango upright, slice off a large section of flesh, cutting close to the pit. Rotate and repeat until all flesh is removed., Brush mangoes with canola oil; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until lightly browned, turning once. Remove from heat; cool slightly. Cut into 3/4-inch cubes., Meanwhile, in a large bowl, whisk lime juice, olive oil, sesame seeds, salt and, if desired, cilantro and mint. Add mangoes, cucumbers and avocados; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 249 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
MANGO PINEAPPLE SHRIMP SALAD
With tropical fruit, avocado, red onion, lime juice, cilantro, and plump JUICY shrimp, this EASY 15-minute recipe will become a new FAVORITE!! Healthy and light with an assortment of wonderful flavors in every bite!!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 17m
Number Of Ingredients 11
Steps:
- Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
- While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
- Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.
Nutrition Facts : Calories 300 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 217 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 674 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
MANGO SALAD WITH GRILLED SHRIMP
Steps:
- Make mango salad:
- Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
- Grill shrimp:
- Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
- Prepare grill.
- Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
- Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.
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5/5 (1)Category DinnerServings 4Calories 703 per serving
- in a small bowl, or a dressing jar, combine olive oil, apple cider vinegar, Dijon mustard and honey. add salt and pepper to taste. Store in the refrigerator until ready to serve.
- for the shrimp, marinate in lemon juice, salt and pepper for bout 5-10 minutes. While its marinated preheat your grill to about 450 F
- Peel mango with a potato peeler, cut mango against the seed on both sides, then chop both halves into 1/2 inch cubes; slice avocados.
MANGO AVOCADO SHRIMP SALAD RECIPE | MYRECIPES
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5/5 (15)Total Time 20 minsServings 6Calories 288 per serving
- Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.
GRILLED SHRIMP MANGO AVOCADO SALAD - KAWALING PINOY
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Ratings 4Calories 405 per servingCategory Salad, Side Dish
- Add shrimp in a single layer and cook for about 2 to 3 minutes until color begins to change to pink. Turn and cook for another 2 to 3 minutes.
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SHRIMP SALAD WITH MANGO AND AVOCADO RECIPE | MYRECIPES
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4/5 (3)Calories 257 per servingServings 6
- Bring water to a boil in a large Dutch oven. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Chill.
- Combine onion and next 7 ingredients (onion through jalapeño) in a large bowl. Add shrimp; toss to coat.
- Spoon 3/4 cup shrimp mixture into the center of each of 6 salad plates. Arrange 2 mango slices and 2 avocado slices spokelike around each serving. Garnish with cilantro sprigs, if desired.
SHRIMP AVOCADO MANGO SALAD - MY DOMINICAN KITCHEN
From mydominicankitchen.com
5/5 (1)Total Time 20 minsCategory Salad, Side DishCalories 123 per serving
- In a small pan over medium heat, cook shrimp slightly, about 3-5 minutes. Remove, set aside and cool. Be careful not to over cook or the shrimp will become rubbery.
- Pour the lime and vinegar mixture over the shrimp, mango and avocado mixture. Stir carefully to coat the salad with the dressing.
MANGO AVOCADO SALAD WITH SHRIMPS | MANGO SHRIMP SALAD
From funfoodfrolic.com
5/5 (1)Total Time 25 minsCategory SaladCalories 342 per serving
- Clean, wash and pat dry the shrimps. Combine shrimps with paprika, taco seasoning and salt. Mix nicely and marinate for 10 minutes. Heat a grill pan. Drizzle olive oil and grill the marinated shrimps until cooked from both the sides. This takes 5 - 10 minutes only. Keep shrimps aside to cool down a bit.
- Combine all the ingredients for dressing in a food processor. Blend till combined nicely. Keep in the fridge till required.
- Combine mango, avocado, bell pepper, onion and shrimps in a bowl. Pour the dressing and toss gently. Sprinkle chopped coriander leaves. Serve mango avocado salad immediately.
SHRIMP AND MANGO ADOBADO SALAD WITH GRILLED CORN-AVOCADO ...
From eatingwell.com
Category Healthy Grilled & BBQ Shrimp RecipesCalories 328 per servingTotal Time 1 hr 25 mins
- If using wooden skewers, soak in water 30 minutes. Meanwhile, rinse shrimp; pat dry. Place shrimp in a resealable plastic bag set in a shallow dish. For marinade, coarsely chop garlic on a cutting board and sprinkle with salt. Using the side of a knife, mash garlic and salt to form a paste; transfer to a medium bowl. Stir in cumin, paprika, oregano, black pepper, and cayenne pepper until combined. Stir in grapefruit juice, lime juice, and olive oil.
- Pour 1/2 cup of the marinade over shrimp. Seal bag; turn to coat shrimp. Place mangoes in another resealable plastic bag set in a shallow dish. Pour 1/2 cup of the marinade over mangoes. Seal bag; turn to coat mangoes. Marinate shrimp and mangoes in the refrigerator 30 minutes. Cover and chill the remaining marinade until ready to serve.
- Drain shrimp and mangoes, discarding marinade. Thread shrimp onto skewers, leaving 1/4 inch between pieces. Grill shrimp, covered, over medium heat 3 minutes. Add mangoes; grill, covered, 5 minutes more or until shrimp are opaque and shrimp and mangoes are lightly charred, turning once (see Tip).
- To prepare the Grilled Corn-Avocado Salsa: Remove husks and silks from corn. Rub with olive oil and sprinkle salt and pepper. Grill corn, covered, over medium heat 20 minutes or until lightly charred, turning occasionally (see Tip). Cut kernels off cobs and place in a medium bowl. Stir in avocados, red sweet pepper, red onion, cilantro or basil, lime juice, red wine vinegar, and jalapeno chile pepper. Season to taste with salt and black pepper.
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Reviews 4Estimated Reading Time 5 minsServings 6Total Time 35 mins
- While grill preheats, cut veggies and fruit into about 1 inch thick pieces, cut the avocados into quarters, and then—in separate bowls—coat everything in avocado oil, salt, and pepper—the oil will allow for grill marks to appear.
- Grill the zucchini for about 1-2 minutes each side, grill avocado pieces for 3-4 minutes, grill jalapeños for 2-3 minutes each side, and grill shrimp for about 3 minutes total.
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5/5 (2)Total Time 25 minsCategory SaladsCalories 271 per serving
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Ratings 8Calories 550 per servingCategory Salads
- Heat 1 tablespoon olive oil in skillet over medium high heat. Sprinkle shrimp with chili powder and toss to coat. Add shrimp to skillet and fry two to three minutes each side until shrimp turns pink, opaque, and curls. Remove from pan.
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