Best 2 Shrimp Spiced Mango And Avocado Salad With Citrus Dressing Recipes
Indulge in a vibrant and refreshing Shrimp Spiced Mango and Avocado Salad, tantalizing your taste buds with every bite. This delectable salad boasts a harmonious blend of succulent shrimp, sweet and tangy mangoes, creamy avocados, and fresh greens. The zesty citrus dressing, made with a combination of lime juice, orange juice, olive oil, and honey, elevates the flavors, creating a perfect balance of acidity and sweetness. Accompanying this main recipe are two additional variations: a flavorful Shrimp Avocado Corn Salsa and a refreshing Mango Avocado Salsa. These salsas offer unique twists on the classic combination of shrimp, avocado, and mango, making them perfect for any occasion. Whether you're seeking a light and healthy lunch, a vibrant side dish, or a delightful appetizer, this collection of recipes has something for everyone.
Here are our top 2 tried and tested recipes!
SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)
Versions of seafood "coctel" are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz's "Coconuts and Collards" cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It's a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.
Provided by Julia Moskin
Categories salads and dressings, seafood, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
- Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
- When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
- Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
- When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.
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
Tips:
- Choose ripe, firm avocados: Slightly yield to gentle pressure when squeezed. Avoid avocados that are too soft or have dark spots.
- Use fresh, succulent shrimp: Ensure the shrimp are properly cleaned and deveined before cooking. Buying pre-cooked shrimp saves time.
- Use high-quality olive oil: Extra-virgin olive oil adds a rich, fruity flavor to the dressing. Avoid using low-quality or rancid oil.
- Balance the flavors: The salad should have a harmonious blend of sweet, sour, and savory flavors. Adjust the amount of honey and lime juice to suit your taste.
- Chill before serving: Refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and the salad to become more refreshing.
Conclusion:
This vibrant and flavorful shrimp, spiced mango, and avocado salad with citrus dressing is a delightful dish perfect for summer gatherings or light meals. The combination of succulent shrimp, sweet mango, creamy avocado, and tangy dressing creates a symphony of flavors and textures. With its vibrant colors and refreshing taste, this salad is sure to impress your guests and leave them craving more. Enjoy this delightful culinary creation as a main course or a refreshing side dish. Remember to use ripe, fresh ingredients and adjust the flavors to your preference. Happy cooking!
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