Description
A light and refreshing salad combining succulent shrimp, juicy mango, and sweet pineapple, perfect for a summer meal or appetizer.
Ingredients
Scale
- 1 pound U20 fresh shrimp, cleaned and deveined
- 1 ½ cups small-diced fresh mango (or thawed frozen)
- 1 ½ cups small-diced fresh pineapple (or thawed frozen)
- ¼ cup red onion, diced small
- 1 serrano chile or jalapeno pepper, seeded and diced small
- 1 ripe Hass avocado, diced
- ⅓ cup fresh cilantro, finely minced
- 1 teaspoon cumin (or to taste)
- 3 to 4 tablespoons lime juice
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
Instructions
- Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes. Immediately remove the shrimp and submerge in an ice bath.
- While the shrimp are cooling, chop all remaining ingredients and add them to a medium bowl.
- Add the shrimp to the bowl, stir well, and taste for seasoning balance, making adjustments as necessary.
- For serving, enjoy the salad with tortilla chips or seasoned tortilla chips.
Notes
- Do not overcook the shrimp to avoid rubbery texture.
- The cooking time depends on the size of the shrimp; for smaller sizes, 2 minutes is adequate.
- Adjust the seasoning according to taste.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg