Grilled Shrimp Salad W Citrus Mango Dressing Food

MANGO SHRIMP SALAD

Mango Shrimp Salad image

Refreshing summer salad.

Provided by karbol

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon lime juice
2 teaspoons lime zest
1 teaspoon hot chile peppers
¼ teaspoon white sugar
1 pound cooked shrimp
1 cup diced mango
1 cup diced cucumber
2 tablespoons chopped fresh mint
1 teaspoon rice vinegar, or to taste

Steps:

Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g

MANGO SALAD WITH GRILLED SHRIMP

Mango Salad with Grilled Shrimp image

Categories Salad Fruit Shellfish Backyard BBQ Lime Mango Mint Shrimp Summer Grill Grill/Barbecue Healthy Jalapeño Cilantro Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 17

Ingredients

For mango salad
2 tablespoons packed dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 firm-ripe mangoes, pitted, peeled, and thinly sliced
For shrimp
16 jumbo shrimp (1 1/4 pound), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeño chile, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Accompaniment: lime wedges
Special Equipment
16 (8-inch) wooden skewers (optional)

Steps:

Make mango salad:
Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
Grill shrimp:
Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
Prepare grill.
Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

GRILLED SHRIMP WITH MANGO SALSA

Grilled Shrimp with Mango Salsa image

Provided by Trisha Yearwood

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons chopped fresh cilantro
2 large mangoes, peeled, pitted and finely diced
Juice of 2 limes
1 jalapeno, seeded and finely diced
1/2 red onion, finely diced
1 1/2 pounds colossal shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Plantain chips, for serving

Steps:

Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with.
Meanwhile, preheat a grill or grill pan to medium-high heat.
Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes.
Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip.

SHRIMP, SPICED MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING

Shrimp, Spiced Mango, and Avocado Salad with Citrus Dressing image

Provided by Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/4 cup grapeseed oil
2 tablespoons Spanish-style smoked paprika
1 tablespoon finely grated orange zest
1 tablespoon coarsely cracked black pepper
1/4 teaspoon ground cayenne
3 cloves garlic, minced
12 extra-large shrimp (U-12), peeled and deveined
2 tablespoons lime juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated lime zest
1/4 cup grape seed oil
1/4 cup olive oil
Coarse salt
1 tablespoon extra-virgin olive oil
4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa
1/4 cup finely diced red onion
1 mango, peeled, seeded, and diced
1 Haas avocado, peeled, seeded, and diced
Freshly ground black pepper

Steps:

Make the marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6.
Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.
Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.
Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.
In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.
In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.
Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)