Mango Shrimp Salad

Course dinner, entree, Salad

Cuisine American

Keyword mango, potato salad, shrimp

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 487kcal

Author Bruce and Dina Miller

Peal, de-vein and rinse the shrimp. Place shrimp on paper towels to dry. Place dry shrimp in a sealable plastic bag with 2 tablespoons of canola oil and seasoning. Seal the bag and shake to coat all of the shrimp. Put the bag with the shrimp in the refrigerator.
16 ounces shrimp, 1 teaspoon canola oil, 1 teaspoon blackened seasoning
Prepare the
avocado cilantro dressing.
avocado cilantro dressing
Prepare the sweet and spicy pecans.
2 ounces roasted sweet and spicy pecans
Slice the cherry tomatoes in half and lightly salt. Slice the cucumber thinly. Slice the radishes. Cut the mango in half lengthwise and remove skin, then slice. Slice avocado in half, remove pit. Scoop out and slice.
15 cherry tomatoes, ½ English cucumber, 2 radishes, 1 mango, 1 avocado
Heat a medium cast iron pan over high heat until the pan begins to smoke. Reduce the heat to medium and add the shrimp. Cook the shrimp about three minutes on the first side. Turn the shrimps over and cook for 2 more minutes.
Divide the mixed greens onto the three plates. Arrange the radishes, cucumber, tomatoes & avocado around the outside of the mixed greens. Top each salad with warm shrimp. Add the mangos, and drizzle the dressing over the top or serve dressing on side.
5 ounces mixed greens

We added 1 tablespoon of dijon and capers to our dressing.