MANGO PINEAPPLE SHRIMP SALAD
With tropical fruit, avocado, red onion, lime juice, cilantro, and plump JUICY shrimp, this EASY 15-minute recipe will become a new FAVORITE!! Healthy and light with an assortment of wonderful flavors in every bite!!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 17m
Number Of Ingredients 11
Steps:
- 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. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
- While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
- Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.
Nutrition Facts : Calories 300 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 217 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 674 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
MANGO AVOCADO SALAD
A refreshing mango salad starter or side dish. With chunks of avocado coated in lime, finely chopped red onion, fiery red chilli and a good handful of fresh coriander. A perfect Caribbean starter or side dish that goes down great with anything spicy.
Provided by By: Debbie Jones
Categories lunch Salad Side Dish starter
Time 10m
Number Of Ingredients 7
Steps:
- Finely chop red onion and place in a large bowl
- Cube and remove the skin of one fresh mango and add to the bowl
- Cube the flesh of one ripe avocado, squeeze over lime juice from half a lime to keep fresh and add to the bowl
- Finely chop one red chilli and add to the bowl
- Add freshly chopped coriander, lime juice and seasoning
- Toss together well and serve with extra lime wedges and fresh coriander
Nutrition Facts : ServingSize 205 g, Calories 160.2 kcal, Carbohydrate 16.1 g, Protein 2.4 g, Fat 10.1 g, SaturatedFat 2.1 g, Sugar 14.2 g, UnsaturatedFat 7.3 g
MANGO AVOCADO SHRIMP SALAD
From myrecipes.com, originally from Sunset magazine. Peaches (fresh or good canned) make a fine substitute if good, ripe mangoes (or canned mangoes) can't be found. The shrimp I've found that were the right size were Canadian shrimp; the fish counter at my supermarket had them available frozen upon request.
Provided by Halcyon Eve
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together all dressing ingredients in a large bowl.
- Add all salad ingredients and gently toss to combine.
- Serve immediately, or cover and chill up to 1 hour.
GRILLED MANGO & AVOCADO SALAD
Its so light, delicious, easy to make, and not to mention healthy! Mango and Avocado is simply the best combination you could ever make. A big hit with all my family and friends! -Amy Liesemeyer, Tucson, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut a thin slice off the bottom of each mango. Standing mango upright, slice off a large section of flesh, cutting close to the pit. Rotate and repeat until all flesh is removed., Brush mangoes with canola oil; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until lightly browned, turning once. Remove from heat; cool slightly. Cut into 3/4-inch cubes., Meanwhile, in a large bowl, whisk lime juice, olive oil, sesame seeds, salt and, if desired, cilantro and mint. Add mangoes, cucumbers and avocados; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 249 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
GRILLED SHRIMP MANGO SALAD
Beautifully grilled with a Sweet and spicy barbecue marinade; Side Striped shrimp from Alaska make a gorgeous High-Fiber, Low-Sodium, Dairy-Free, Gluten-Free summer meal in Grilled Shrimp Mango Salad.
Provided by Diane Williams
Categories Appetizers And Party Food Recipes
Time 3h
Number Of Ingredients 15
Steps:
- Whisk all the barbecue sauce ingredients together in a medium bowl.
- In a large bowl put the peeled and deveined shrimp
- Pour enough sauce to coat the shrimp when mixed together. Stir until shrimp is well coated. Cover and refrigerate 2 hours. Reserve the remaining sauce for basting.
- Prepare the salad by peeling the mangos, avocado and pineapple. Cut them into one inch or smaller chunks. Place in a large salad bowl.
- Cut the tomatoes and cucumbers into small bite sized chunks and place in the salad bowl with the other ingredients.
- Place corn cold into the salad bowl.
- Mix all the ingredients together until the mangos and pineapple chunks make a saucy coating over the other ingredients. Refrigerate covered.
- Boil the rice in the coconut milk and simmer for 20 minutes or until the rice is tender.
- Meanwhile heat the grill to medium heat (about 350 degrees) when heated grill the shrimp until opaque, about 2 minutes.
- Cool the shrimp and rice
- Lay the romaine leaves on a large plate
- Either add the rice directly into the salad and mix thoroughly, OR put the rice next to the salad and top it with some dipping barbecue sauce.
- Lay the shrimp on the salad. Enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 119 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 30 grams fat, Fiber 9 grams fiber, Protein 14 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 1063 milligrams sodium, Sugar 54 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
MANGO SALAD WITH GRILLED SHRIMP
This is a refreshing summery salad bursting with flavor that combines lime, mint and cilantro dressing with mango, peppers and grilled shrimp.
Provided by Epi Curious
Categories Healthy
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Make mango salad: Whisk together brown sugar and lime juice in a large bowl util 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, jalapeno, cumin and salt, then brush on skewered shrimp until well coated. Grill the 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.
- Makes 4 first course servings or two main course servings.
Nutrition Facts : Calories 320.2, Fat 9.9, SaturatedFat 1.4, Cholesterol 215.7, Sodium 510.3, Carbohydrate 29, Fiber 2.5, Sugar 22.8, Protein 30.1
SHRIMP, SPICED MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING
Provided by Food Network
Time 36m
Yield 4 servings
Number Of Ingredients 19
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.)
MANGO SALAD WITH GRILLED SHRIMP
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.
More about "mango avocado and grilled shrimp salad food"
MANGO AVOCADO SHRIMP SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (15)Total Time 20 minsServings 6Calories 288 per serving
- Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.
GRILLED SHRIMP MANGO AVOCADO SALAD - KAWALING PINOY
From kawalingpinoy.com
Ratings 4Calories 405 per servingCategory Salad, Side Dish
- Add shrimp in a single layer and cook for about 2 to 3 minutes until color begins to change to pink. Turn and cook for another 2 to 3 minutes.
AVOCADO MANGO GRILLED SHRIMP SALAD - CO-OP FOOD
From food.crs
EASY MANGO SHRIMP SALAD (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Reviews 1Calories 394 per servingCategory Dinner, Lunch, Soup And Salad
- Prepare the salad dressing: place avocado, garlic, cilantro, olive oil, lime juice and salt into food processor/blender and puree into a thick paste. If salad dressing is too thick for your liking, thin out with more lime juice or more olive oil. Place into a bowl or dispenser bottle and set aside.
- For the shrimp: toss shrimp together with olive oil and season with black pepper, smoked paprika and a few pinches of salt. Preheat a frying pan over medium heat and add the shrimp. Cook for a few minutes, then add the garlic and chopped cilantro. Toss together and cook for a few more minutes until shrimp are done; do not overcook shrimp!
- To assemble salad: spread Romaine lettuce onto plate, followed by chopped mango, tomatoes, cucumber and shallot rings. Add garlic shrimp and top with salad dressing. Serve immediately or keep all ingredients refrigerated until ready to serve.
SHRIMP MANGO SALAD WITH LIME ... - GIMME DELICIOUS FOOD
From gimmedelicious.com
4/5 (4)Estimated Reading Time 2 minsServings 2Total Time 10 mins
- To Cook Shrimp: In a large bowl, Whisk the garlic, olive oil, salt, black pepper, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Preheat grill (or pan) for medium heat. Thread shrimp onto skewers. Cook shrimp on preheated grill for 2 to 3 minutes per side or until pink.
- To assemble the salad: Place 2 cups of mixed greens in a salad plate, top with fresh-cut mango and cherry tomatoes. Place half the shrimp mixture on the salad and grate fresh parmesan on salad (optional). Lastly, drizzle with the fresh lime vinaigrette just before serving. Repeat for the other plate (this recipe makes two salads).
- To make Lime vinaigrette: Add the olive, fresh lime juice, Dijon mustard, garlic powder, black pepper, and salt to a jar. Close the lid and shake until combine. Pour over salad just before serving.
SHRIMP SALAD WITH MANGO AND AVOCADO - RACHEL COOKS®
From rachelcooks.com
Ratings 8Calories 550 per servingCategory Salads
- Heat 1 tablespoon olive oil in skillet over medium high heat. Sprinkle shrimp with chili powder and toss to coat. Add shrimp to skillet and fry two to three minutes each side until shrimp turns pink, opaque, and curls. Remove from pan.
- Combine lettuce with half the dressing. Arrange on serving plates. Divide shrimp, mango, avocado, and onion between two plates. Drizzle with remaining dressing.
MANGO SHRIMP SALAD - A COUPLE COOKS
From acouplecooks.com
Reviews 8Calories 476 per servingCategory Main Dish
- Wash the salad greens. Dice the pepper. Thinly slice the radishes. Peel the cucumber, then thinly slice it. Dice the mango (see the video below!).
- Place the shrimp onto skewers and sprinkle it lightly with kosher salt, cumin and paprika. Grill over medium high heat until pink and opaque, about 1 to 2 minutes per side.
SHRIMP MANGO AVOCADO SALAD WITH CILANTRO LIME DRESSING ...
From smallgesturesmatter.com
Reviews 2Servings 6Cuisine AmericanCategory Dinner, Lunch, Main Course, Salad
- Pulse all of the ingredients in a food processor or blender until smooth. Season to taste. Set aside.
- Add mixed greens to a large salad bowl. Top with tomatoes, cucumber, red onion, mango, avocado, and jalapeno.
- Season shrimp with salt and pepper. Heat a large skillet over medium-high heat. Add avocado oil to the pan, then add shrimp. Cook for about 2 minutes on one side and then turn over and cook until shrimp are opaque about 1-2 minutes longer.
SHRIMP AVOCADO MANGO SALAD - MY DOMINICAN KITCHEN
From mydominicankitchen.com
5/5 (1)Total Time 20 minsCategory Salad, Side DishCalories 123 per serving
- In a small pan over medium heat, cook shrimp slightly, about 3-5 minutes. Remove, set aside and cool. Be careful not to over cook or the shrimp will become rubbery.
- Pour the lime and vinegar mixture over the shrimp, mango and avocado mixture. Stir carefully to coat the salad with the dressing.
GRILLED AVOCADO MANGO SHRIMP SALAD - RELUCTANT ENTERTAINER
From reluctantentertainer.com
Reviews 4Estimated Reading Time 5 minsServings 6Total Time 35 mins
- While grill preheats, cut veggies and fruit into about 1 inch thick pieces, cut the avocados into quarters, and then—in separate bowls—coat everything in avocado oil, salt, and pepper—the oil will allow for grill marks to appear.
- Grill the zucchini for about 1-2 minutes each side, grill avocado pieces for 3-4 minutes, grill jalapeños for 2-3 minutes each side, and grill shrimp for about 3 minutes total.
GRILLED SHRIMP AND MANGO AVOCADO SALAD - DAD WITH A PAN
From dadwithapan.com
5/5 (1)Category DinnerServings 4Calories 703 per serving
- in a small bowl, or a dressing jar, combine olive oil, apple cider vinegar, Dijon mustard and honey. add salt and pepper to taste. Store in the refrigerator until ready to serve.
- for the shrimp, marinate in lemon juice, salt and pepper for bout 5-10 minutes. While its marinated preheat your grill to about 450 F
- Peel mango with a potato peeler, cut mango against the seed on both sides, then chop both halves into 1/2 inch cubes; slice avocados.
MANGO AVOCADO SHRIMP SALAD & MANGO DRESSING - IMMACULATE BITES
From africanbites.com
5/5 (4)Total Time 25 minsCategory MainCalories 342 per serving
- Add mango into a blender together with juice from orange, lemon and lime into a blender. Add cumin, honey, garlic, oil and hot sauce. Blend until puree. Throw in onions and herbs pulse just to mix. Salt and pepper. Adjust dressing thickness with lemon, oil and/or orange.
- Coat pan with cooking spray. Saute shrimp with salt and pepper or favorite seasoning – about 4-5 minutes. Set aside and let it cool. In a large plate arrange romaine lettuce, shrimp, avocados, and tomatoes. Serve with bread and the mango dressing on the side.
MANGO AVOCADO SALAD WITH SHRIMPS | MANGO SHRIMP SALAD
From funfoodfrolic.com
5/5 (1)Total Time 25 minsCategory SaladCalories 342 per serving
- Clean, wash and pat dry the shrimps. Combine shrimps with paprika, taco seasoning and salt. Mix nicely and marinate for 10 minutes. Heat a grill pan. Drizzle olive oil and grill the marinated shrimps until cooked from both the sides. This takes 5 - 10 minutes only. Keep shrimps aside to cool down a bit.
- Combine all the ingredients for dressing in a food processor. Blend till combined nicely. Keep in the fridge till required.
- Combine mango, avocado, bell pepper, onion and shrimps in a bowl. Pour the dressing and toss gently. Sprinkle chopped coriander leaves. Serve mango avocado salad immediately.
QUICK & EASY MANGO AND SHRIMP SALAD RECIPE - DIETHOOD
From diethood.com
5/5 (2)Total Time 25 minsCategory SaladsCalories 271 per serving
SHRIMP MANGO ARUGULA SALAD RECIPE - WHITNEYBOND.COM
From whitneybond.com
5/5 (1)Total Time 29 minsCategory Main Course, Salad, Side DishCalories 526 per serving
- Prepare the marinade for the shrimp by combining the olive oil, lemon juice, garlic and black pepper.
- Grill the shrimp for 2-3 minutes per side, then prepare the salad by adding the arugula, mango, papaya and avocado to a large bowl.
SHRIMP AND MANGO ADOBADO SALAD WITH GRILLED CORN-AVOCADO ...
From eatingwell.com
Category Healthy Grilled & BBQ Shrimp RecipesCalories 328 per servingTotal Time 1 hr 25 mins
- If using wooden skewers, soak in water 30 minutes. Meanwhile, rinse shrimp; pat dry. Place shrimp in a resealable plastic bag set in a shallow dish. For marinade, coarsely chop garlic on a cutting board and sprinkle with salt. Using the side of a knife, mash garlic and salt to form a paste; transfer to a medium bowl. Stir in cumin, paprika, oregano, black pepper, and cayenne pepper until combined. Stir in grapefruit juice, lime juice, and olive oil.
- Pour 1/2 cup of the marinade over shrimp. Seal bag; turn to coat shrimp. Place mangoes in another resealable plastic bag set in a shallow dish. Pour 1/2 cup of the marinade over mangoes. Seal bag; turn to coat mangoes. Marinate shrimp and mangoes in the refrigerator 30 minutes. Cover and chill the remaining marinade until ready to serve.
- Drain shrimp and mangoes, discarding marinade. Thread shrimp onto skewers, leaving 1/4 inch between pieces. Grill shrimp, covered, over medium heat 3 minutes. Add mangoes; grill, covered, 5 minutes more or until shrimp are opaque and shrimp and mangoes are lightly charred, turning once (see Tip).
- To prepare the Grilled Corn-Avocado Salsa: Remove husks and silks from corn. Rub with olive oil and sprinkle salt and pepper. Grill corn, covered, over medium heat 20 minutes or until lightly charred, turning occasionally (see Tip). Cut kernels off cobs and place in a medium bowl. Stir in avocados, red sweet pepper, red onion, cilantro or basil, lime juice, red wine vinegar, and jalapeno chile pepper. Season to taste with salt and black pepper.
SHRIMP, AVOCADO & MANGO SALAD - HOMEMADE RECIPES FROM ...
From thepetitgourmet.com
Servings 2Total Time 15 mins
- In a frying pan, put the balsamic vinegar and honey, over low heat, let it reduce for a couple of minute, take of the heat and reserve.
- Season your shrimp with the crushed garlic, salt and pepper, in a frying pan, heat the olive oil, and when is hot, add your shrimp and let it cook until they change colors, then they are done, take them off the heat and reserve.
- In a serving plate, put your lettuce, top with the mangoes and avocados arrange like a fan, then top of with the shrimp. Refrigerate until service.
GRILLED SHRIMP, MANGO, AND AVOCADO RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Calories 324 per servingServings 6
- Combine first 5 ingredients in a small bowl. Reserve 3/4 cup juice mixture. Stir carrot and chile into remaining 1/2 cup juice mixture, and set aside.
- Peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp. Combine reserved 3/4 cup juice mixture and shrimp in a large bowl, tossing to coat; cover and marinate in refrigerator 1 hour, tossing occasionally. Remove shrimp from bowl, reserving marinade.
- Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.
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Estimated Reading Time 1 min
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From ricardocuisine.com
5/5 (40)Total Time 25 minsCategory AppetizersCalories 500 per serving
ORDER FOOD - YELP
From yelp.com
4/5 (334)Location 208-01 Northern Blvd Bayside, NY 11361Cuisine MediterraneanPhone (718) 281-2233
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