Mango and Shrimp Salad

Number of servings : 4 Prep time: Cooking time: Type of meal : | Salads | Salads Special diet :

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Salads | Salads

Special diet :

Ingredients

1/3 cup (75 mL) lemon juice
1 bay leaf
1/4 tsp (1 mL) crushed red pepper flakes
1/4 tsp (1 mL) salt
1 lb (500 g) medium shrimp, peeled and deveined
1/4 cup (60 mL) chili sauce
1 tbsp (15 mL) olive oil
1 red bell pepper, slivered
1 cup (250 mL) cherry tomatoes, halved
1 cucumber, halved lengthwise, seeded, and cut into half-rounds
2 mangoes (2-1/4 lb / 1.07 kg total), peeled and cut into 1/4-in (6 mm) cubes
8 lettuce leaves
Cilantro sprigs, for garnish

Directions

  1. In large skillet, combine 2 cups (500 mL) water, 1 tbsp (15 mL) lemon juice, bay leaf, red pepper flakes, and salt. Bring to boil over moderate heat. Add shrimp, reduce to simmer, cover, and cook until pink and firm, about 4 minutes. Drain shrimp and set aside to cool to  room temperature.
  2. In large bowl, whisk together chili sauce, oil, and remaining lemon juice. Add shrimp, bell pepper, tomatoes, cucumber, and mangoes, tossing gently to combine. Line plates with lettuce and top with shrimp mixture. Garnish with cilantro.

Nutritional information:

Mango and Shrimp Salad
Mango and Shrimp Salad