SHRIMP, CUCUMBER, AND MANGO SALAD
Categories Salad Fruit Vegetable Appetizer Quick & Easy Lunch Mango Seafood Shrimp Cucumber Summer Shower Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)
- Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.
SHRIMP, CUCUMBER, AND MANGO ESCABECHE
Marinating poached shrimp in lime juice infuses the seafood with a zesty citrus flavor. Sweet mango, spicy jalapeno, and sharp cilantro add even more zing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 3h
Number Of Ingredients 8
Steps:
- Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium; poach shrimp until just cooked through, 1 1/2 to 2 minutes. Transfer shrimp to ice-water bath; let cool.
- Drain shrimp, and peel; devein, and slice each in half. Toss shrimp with 1/2 cup lime juice in a nonreactive dish. Refrigerate, covered, stirring halfway through, for at least 2 hours. Drain.
- Toss together shrimp, cucumber, mango, onion, jalapeno, cilantro, 2 tablespoons lime juice, 3/4 teaspoon salt, and a pinch of pepper. Refrigerate for 30 minutes. Stir in remaining tablespoon lime juicebefore serving.
Nutrition Facts : Calories 165 g, Cholesterol 172 g, Fiber 1 g, Protein 24 g, Sodium 335 g
KEY WEST SHRIMP ESCABECHE
Steps:
- For the marinade: Combine coconut milk, lime juice, salt, sugar and vinegar in a bowl and mix well.
- For the escabeche: Preheat a grill to medium heat.
- Grill the tomatillos until well caramelized and soft, then chop. Grill the corn in the husks, then shuck and slice kernels from the cobs. (Keep the grill on.)
- Place shrimp in a bowl and sprinkle with olive oil and salt and pepper. Place shrimp on the grill and cook until caramelized and pink but still not cooked all the way through, 2 to 3 minutes per side. Pull from grill and let cool. Carefully slice shrimp lengthwise down the back. Add shrimp to a large bowl, then add the tomatillos, corn, chiles, cilantro, onion and marinade. Mix thoroughly and immediately serve.
GRILLED SHRIMP ESCABECHE
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 8h32m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat your grill to high. Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper. Grill the shrimp for 1 to 2 minutes per side or until just cooked through. Transfer shrimp to a clean medium bowl.
- Heat 1/3 cup olive oil in a medium saucepan over medium heat. When oil is hot, add the onion, garlic, and serrano chiles and cook until soft. Add the cumin and mustard seeds and cook for 1 minute. Add the vinegar, bay leaves, and cilantro and bring to a boil. Remove from the heat and immediately pour over the shrimp and stir to coat. Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time. Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.
SHRIMP,CUCUMBER & MANGO ESCABECHE
Steps:
- 1.Prepare an ice water bath. Bring a large pot of water to a boil. /reduce heat to medium, poach shrimp until just cooked through 1-1/2 to 2 min. Transfer shrimp to ice water bath let cool. 2. Drain shrimp, and peel; devein, and slice each in half. Toss shrimp with 1/2 cup lime juice in a glass or plastic container. Refrigerate, covered, stirring halfway through, for at least 2 hours. 3. Toss together shrimp, cumber, mango, onion, jalapeno, cilantro, 2 T. lime juice, 3/4 teas. salt and a pinch of pepper. Refrigerate for 30 min. Stir in remaining T. of lime juice before serving. 165 calories per serving. . serves 4
SHRIMP AND MANGO APPETIZER
Make and share this Shrimp and Mango Appetizer recipe from Food.com.
Provided by southern chef in lo
Categories Papaya
Time 4m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place shrimp in medium size deep bowl.
- For marinade, combine lemon, oil, vinegar, chili sauce, honey, ginger, garlic, and salt in screw top jar. Cover and shake well. Pour over the shrimp and marinate in refrigerator 2 to 4 hours stirring occasionally.
- Drain shrimp; discard the marinade transfer the shrimp to a serving bowl.
- Arrange the lettuce and mango or papaya around the shrimp.
SHRIMP MANGO AND CUCUMBER SALAD
This Salad is very refreshing, Great for a summer day or with a Bar-B-Q, Fresh mangoes are hard to work with so mangoes in a jar are the way to go, make sure you wash off th syrup before slicing. Stevia is also sold in packets and 2 packets will do for this recipe. Time doesn't include standing time for vinegar mixture.
Provided by Chef Boy-R quotDiab
Categories Mango
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl add vinegar and stevia let set for 20 minutes.
- Mix in mayonnaise, mustard, fresh dill and a dash or two of hot sauce.
- In a large bowl add cucumber, mango and shrimp.
- Pour dressing over mixture.
- Serve on a romaine lettuce leaf.
Nutrition Facts : Calories 183.5, Fat 4.2, SaturatedFat 0.8, Cholesterol 222.9, Sodium 394.5, Carbohydrate 11.6, Fiber 1.8, Sugar 7.7, Protein 24.9
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