Shrimp and Mango Salad

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Prep Time: 
20 minutes
Number of Servings: 
2
Recipe Source: 

The Whole30 Fast & Easy by Melissa Hartwig ($30, Houghton Mifflin Harcourt, 2017)

Ingredients: 

For the Dressing

  • 12 tsp grated lime zest
  • 2 Tbsp fresh lime juice
  • 14 cup extra-virgin olive oil
  • 1 Tbsp chopped fresh cilantro
  • 2 tsp finely chopped seeded jalapeño
  • 18 tsp salt

For the Salad

  • 1 Tbsp extra-virgin olive oil
  • 8 oz peeled and deveined large shrimp (see Tip)
  • 1 tsp chili powder
  • 18 tsp salt
  • 6 c torn Bibb lettuce leaves
  • 1 medium ripe mango, peeled, pitted, and diced
  • 1 medium ripe avocado, halved, pitted, peeled, and diced
Directions: 
  1. Make the dressing: In a small bowl, combine lime zest and juice. While whisking, drizzle in oil until combined. Stir in cilantro, jalapeño, and salt.
  2. Make the salad: In a large skillet, heat oil over medium-high heat. Add shrimp, chili powder, and salt. Cook, stirring, until shrimp are opaque, about 5 minutes.
  3. Arrange lettuce leaves on serving plates. Top with mango, avocado, and shrimp. Drizzle salads with dressing and serve.
Notes: 

To make this recipe even faster, use cooked shrimp in place of the fresh shrimp. Cook the shrimp with the chili powder and salt for just 1 to 2 minutes or until heated through.

To prep the mango for this salad, stand the mango upright on a cutting board and cut down along each side of the large pit. Place each mango half skin-side down on the cutting board and cut a crosshatch pattern in the flesh down to the skin. Run the knife closely against the inside of the skin to pop the flesh out and create diced fruit.

Nutrition Info: 

Per serving: 671 Calories, 21 g Protein, 41 g Carbohydrates, 12 g Fiber, 51 g Total fat (7 g sat), 990 mg Sodium, ★★★★★  Vitamin A, ★★★★★ Vitamin C, ★★★★★ Vitamin E, ★★★★★ Vitamin K, ★★★★★ Phosphorus, ★★★★ Vitamin B6, ★★★ Potassium, ★★ Vitamin B2 (riboflavin), ★★ Vitamin B3 (niacin), ★★ Vitamin B12, ★★ Iron, ★★ Magnesium, ★ Vitamin B1 (thiamine), ★ Calcium, ★ Zinc