Spicy Shrimp And Mango With Snow Pea Salad Recipes
MANGO-SHRIMP SALAD
With five ingredients-including handy cooked shrimp-this satisfying salad is on the table in only 15 minutes
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In large bowl, mix salad greens, shrimp, mango and pea pods.
- Pour dressing over salad; toss gently to coat.
Nutrition Facts : Calories 350, Carbohydrate 18 g, Cholesterol 160 mg, Fat 4, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 14 g, TransFat 0 g
MANGO AND SPICY SHRIMP SALAD
This dressing is good on any salad but is very nice with the spicy shrimp. You can have this as a main dish if you double the portions. This recipe is from Best of Bridge - one of the things that I really like about their recipes is that they are up to your own interpretation when it comes to how to slice the mango and vegetables, how much of the greens you like and designing the plate. Enjoy!
Provided by Nif_H
Categories Mango
Time 24m
Yield 6 salads, 6 serving(s)
Number Of Ingredients 21
Steps:
- To make Dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in canola oil until well incorporated. Add remaining ingredients, shake well and store in refrigerator.
- Peel and slice mango. Squeeze juice from lime and toss with mango.
- Peel and slice jicama and cucumber into strips. Thinly slice radishes.
- Mix together garlic powder, paprika, onion powder and pepper. Coat shrimp with seasoning and quickly panfry in oil until just cooked (pink).
- Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with Honey-Chive Dressing and place cooked shrimp on each salad.
Nutrition Facts : Calories 591, Fat 49.3, SaturatedFat 4, Cholesterol 74, Sodium 77.3, Carbohydrate 33.6, Fiber 8, Sugar 21, Protein 7.9
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- Cut mango, cucumber, green onions, red pepper, and snow peas into julienne. Reserve in large bowl.
- 2. Mince garlic, and ginger. In a small bowl or jar combine garlic, ginger, sesame oil, lime juice, fish sauce, sugar, rice vinegar, and chili flakes (if using) stir to combine and melt the sugar. Dress fruit and vegetables with a little over half the vinaigrette, toss and reserve cold.
- 3. While salad chills, boil a small pot of water. Drop deveined, cleaned, and peeled shrimp straight into boiling water and remove immediately from the heat. Wait one minute while shrimp colour to a bright, opaque pink. Drain shrimp. Immediately chill in ice water bath. Let shrimp stand in ice water for 3 – 5 minutes. Drain, dry, and add shrimp into a small bowl. Dress with two tablespoons vinaigrette, toss and reserve cold until serving (1 hour is good, but overnight it even better).
- . To serve: remove mango vegetable mix and shrimp from the fridge. Let stand at room temperature for about ten minutes. Drain extra vinaigrette, leaving about half in the bottom of the bowl. Toss salad with fresh herbs. I list the herbs in 1/4 cups, but the amount is personal, to your taste. Plate salad mix, heaping it high. Top with chilled marinated shrimp, finish with chopped peanuts or cashews. And… enjoy!
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