Shrimp Mango Salad
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Cooked & Loved · by Irena Macri★ 5.0 (6)

Shrimp Mango Salad

NUTRITION · PER SERVING21M COOK
CAL 20%·PRO 22%
CARBS 45G46% OF CAL
8G FIBER0G ADDED0G INTRINSIC4G OTHER34G TOTAL SUGAR
FAT 22G49% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant salad with grilled shrimp, fresh mango, cucumber, and aromatic herbs dressed in honey-lime vinaigrette. Healthy, high-protein, and ready in 20 minutes.

mainamericansaladshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 2
  • 12-14 large to jumbo shrimp (aka prawns, deveined, tails can be intact or not, aim for 3.5 oz / 100 grams per serving)
  • 1 clove garlic (finely minced)
  • ⅓ long red chili (such as jalapeno or banana chili, deseeded and finely diced)
  • ½ teaspoon allspice (cumin/cinnamon can be used instead)
  • ½ teaspoon paprika powder
  • ½ teaspoon coriander seed powder
  • ¼ teaspoon onion powder (optional)
  • ¼ teaspoon salt
  • 1 tablespoon of lime juice
  • 1 tablespoon Olive oil ( or coconut oil, for cooking)
  • ½ long red chili (such as jalapeno or banana chili, deseeded and finely diced)
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice (about 1 lime)
  • 2 teaspoons honey
  • 1 teaspoon sesame oil (optional)
  • ½ red onion (thinly sliced)
  • 1 mango (peeled, halved and sliced thinly)
  • 1 small cucumber (halved and sliced)
  • 4 cups Cos lettuce (chopped, about 8-10 large leaves)
  • ¼ cup fresh cilantro leaves (aka coriander)
  • ¼ cup fresh mint leaves
PREP
15M
SODIUM
508MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.