Shrimp and Mango Salad
Shrimp and Mango Salad
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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 30 minutes
  • Prep: 30
  • Cook: 40

Nutrition Facts

Amount per serving:
Total Calories: 239kcal (12%)
  • 906mg (38%) Sodium
  • 22g Carbs
  • 2g Fiber
  • 7g (10%) Fat
  • 1g (5%) Saturated Fat
  • 16g Sugars
  • 24g Protein
  • 81mg (8%) Calcium
  • 3mg (17%) Iron
239kcal (12%)906mg (38%)22g2g7g (10%)16g24g1g (5%)

Ingredients:

  • 4 teaspoons extra-virgin olive oil, divided
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons minced garlic
  • 1 1/4 teaspoons each salt and freshly ground black pepper
  • 1 pound large shrimp, peeled, deveined, and patted dry
  • 1 large ripe mango, peeled and diced
  • 1/4 cup minced red onion
  • 4 tablespoons crystallized ginger, slivered
  • Zest of 1 lime
  • 1 tablespoon lime juice
  • Lime wedges (optional)
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Directions:

Directions

1. Preheat oven to 350°F. In a large shallow bowl, combine 2 teaspoons oil, parsley, garlic, salt, and pepper. Add shrimp and toss to coat, then spread in a single layer on a baking sheet lined with foil. Bake 8 to 10 minutes or until shrimp are just cooked. 2. Meanwhile, in a medium bowl, stir together mango, red onion, ginger, lime zest, lime juice, and remaining 2 teaspoons oil. 3. Divide shrimp among 4 plates and top with mango relish. Serve on a bed of lettuce with lime wedges, if desired.
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