This is a summery recipe slightly inspired by my road trip in Yucatan, with almost no heat needed.

We’re basically making a fresh salsa, almost a pico de gallo, which is a condiment made from fresh, uncooked ingredients like diced tomatoes, onions, cilantro, lime juice and chili pepper. I’ve decided to replace the chili by hot sauce, and to add another fruity dimension with mango, that definitely pairs well with shrimp. I also add olive oil to turn it into an actual salad dressing.

Those fresh shrimps get reheated (tip : the pink ones are already cooked ; they aren’t only if they’re grey) in a bit of garlic and Cayenne.

Then your’re almost done, and all you have to do is assemble ! Easy peasy and delicious. I love those simple summer recipes.

Shrimp & Mango Salad – Recipe

Ingredients – Advice & key points

• If you’re feeling lazy, you can use shelled shrimps, and all will be ready within 20 minutes.
• You can definitely play around with this recipe !
  • If you want to make it more filling, your can put this salad into a wrap, or add, besides the salad, a bed of quinoa/bulgur.
  • Sometimes I would add avocado to the salsa. Yum.
• Try to buy tomatoes and mangoes that are not too ripe ; it might make this salad overly sugary and mushy, lacking texture.

Let’s Salsa !

Print Recipe

Shrimp & Mango Salad

Author: Multicarbs Cuisine: European cuisine Courses: Main dish, Salad Recipe Keys: Sans Gluten Sans maïs Sans œufs

Difficulty: Beginner Prep Time 25 min Cook Time 5 min Total Time 30 mins

Servings: 2

Best Season: Summer

Description

A fresh and fruity Mexican-inspired salad, with the perfect shrimp and mango pairing. 

Ingredients

Servings

For the salad

• 2 medium tomatoes (or 1 large, not too ripe)
• 300 grams shrimps
• ¹⁄₂ red onion
• ¹⁄₂ mango (not too ripe)
• 1 handful cilantro leaves
• 2 garlic cloves
• ¹⁄₄ teaspoon Cayenne pepper (optional)
• 2 tablespoons quality olive oil
• 2 pinches salt (large pinches, divided)
• ¹⁄₂ lime (juiced)
• hot sauce (or Thaï red peppers, optional)
• baby greens, arugula... (or any salad preferred)
• 2 tortilla wraps (optional)

Instructions

1. Prep your ingredients

   Dice your red onion and your tomatoes.

   Dice your mango ; cut your 2 large "cheeks", square them with a knife, then remove the resulting cubes with a spoon. 

   Chop your cilantro. 

   Add your olive oil and lime.

   Put everything in a mixing bowl ; set aside in the fridge. 

   Don't salt yet ! The salt will draw out the water from the tomatoes.

2. Prep your shrimps

   Shell your shrimps. 

   Put a pan on medium heat.

   Add your garlic, leave it 30 seconds. 

   Add your shrimps, then your Cayenne. Let it cook together 2 to 3 minutes, then remove from heat. 

3. Assemble !

   Get your mango salsa out of the fridge. Add 1 large pinch of salt, a bit of hot sauce, and mix. 

   Assemble together some salad, your mango salsa, and your shrimps. 

   For a wrap version, heat up a wrap 30 seconds in the microwave or in a pan, and assemble your fillings into a wrap.

   Et voilà !! You're done ! 

Keywords: home made, shrimp salad, shrimp and mango, mango salsa, salsa, pico de gallo, summer salad, salad, olive oil, fresh, healthy