Shrimp Mango And Cucumber Salad Food

SHRIMP MANGO AND CUCUMBER SALAD

Shrimp Mango and Cucumber Salad image

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

Ingredients

2 cups cucumbers, cubed 1/2 inch
1 1/2 cups mangoes, cubed 1/2 inch
1 1/2 lbs cooked shrimp (medium shrimp)
3 tablespoons fresh dill, chopped
1 1/2 tablespoons white vinegar
1 tablespoon stevia
3 tablespoons Dijon mustard
3 tablespoons mayonnaise
1 dash tigar hot sauce
6 romaine lettuce leaves

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

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 AND SPICY SHRIMP SALAD

Mango and Spicy Shrimp Salad image

This dressing is good on any salad but is very nice with the spicy shrimp. You can have this as a main dish if you double the portions. This recipe is from Best of Bridge - one of the things that I really like about their recipes is that they are up to your own interpretation when it comes to how to slice the mango and vegetables, how much of the greens you like and designing the plate. Enjoy!

Provided by Nif_H

Categories Mango

Time 24m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 21

Ingredients

1 egg yolk
2 tablespoons white wine vinegar
1 teaspoon fresh lemon juice
1 1/4 cups canola oil
3 tablespoons fresh chives, snipped
1 tablespoon fresh parsley, finely chopped
1 tablespoon liquid honey
1 garlic clove, minced
1 pinch salt
3 mangoes
1 lime
1 medium jicama
1/4 long English cucumber
2 radishes
24 large raw shrimp, peeled and deveined
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
1 tablespoon vegetable oil
mixed salad green

Steps:

To make Dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in canola oil until well incorporated. Add remaining ingredients, shake well and store in refrigerator.
Peel and slice mango. Squeeze juice from lime and toss with mango.
Peel and slice jicama and cucumber into strips. Thinly slice radishes.
Mix together garlic powder, paprika, onion powder and pepper. Coat shrimp with seasoning and quickly panfry in oil until just cooked (pink).
Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with Honey-Chive Dressing and place cooked shrimp on each salad.

Nutrition Facts : Calories 591, Fat 49.3, SaturatedFat 4, Cholesterol 74, Sodium 77.3, Carbohydrate 33.6, Fiber 8, Sugar 21, Protein 7.9

SHRIMP, MANGO AND PASTA SALAD

Shrimp, mango and pasta salad image

Make and share this Shrimp, mango and pasta salad recipe from Food.com.

Provided by Bekah

Categories Mango

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1/4 lb fusilli, cooked and cooled (macaroni or penne would work too)
3 tablespoons mayonnaise
3 tablespoons water
2 tablespoons horseradish
2 tablespoons Dijon mustard
12 ounces peeled and cooked shrimp
1 red bell pepper, sliced
2 cups cubed mangoes (peaches are a good substitute if mangos aren't in season)
1 medium tomatoes, cubed
4 tablespoons fresh chives
4 cups salad greens (the ready to eat kind from a bag)

Steps:

Mix together mayonnaise, water, horseradish and mustard in mixing bowl.
Transfer half of the dressing to a salad bowl.
Pour prepared pasta in salad bowl and toss to combine with dressing.
Add shrimp to mixing bowl with remaining dressing and toss to cover.
Line two dinner plates with lettuce mix.
Spoon pasta on lettuce.
Place pepper slices over pasta and spoon shrimp and dressing on top.
Arrange mango on shrimp and top with tomato and chives.
(personally, I just mixed it all together!)
ENJOY!

Nutrition Facts : Calories 639.9, Fat 11.6, SaturatedFat 2, Cholesterol 336.9, Sodium 803.6, Carbohydrate 89, Fiber 9.7, Sugar 33.8, Protein 48

SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE

Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette image

Provided by Daisy Martinez

Categories Salad Onion Appetizer Quick & Easy Mango Pineapple Shrimp Summer Healthy Cilantro Lettuce Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons fresh lime juice
2 tablespoons frozen pineapple juice concentrate, thawed
1/4 cup extra-virgin olive oil
6 cups water
1/4 cup fresh lemon juice
2 bay leaves
2 teaspoons salt
1 teaspoon whole black peppercorns
1 pound uncooked large shrimp, peeled, deveined, halved lengthwise
2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)
2 cups 1/2-inch cubes peeled jicama
1/2 cup chopped red onion
3 tablespoons chopped fresh cilantro
6 large Boston lettuce leaves

Steps:

Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.

More about "shrimp mango and cucumber salad food"

SHRIMP MANGO CUCUMBER SALAD - THIS DELICIOUS HOUSE

Web Jul 22, 2020 1 large mango; peeled, pitted, and diced 1 cucumber; peeled and diced 1 avocado; peeled, pitted and diced ¼ cup red onion, …
From thisdelicioushouse.com
5/5 (7)
Total Time 31 mins
Category Main Course, Salad
Calories 378 per serving

For the shrimp, in a shallow dish combine the olive oil, lime juice, kosher salt, and cayenne (if using). Add the shrimp and toss to combine. Let marinate for at least 15 minutes (or up to three hours).
Meanwhile, to make the salad, combine all of the salad ingredients, tasting for seasonings. Cover and refrigerate until ready to serve.
When ready to cook, heat the grill or stovetop to medium high heat. Add the shrimp and cook until pale and pink, about a minute and a half per side.
Serve the grilled shrimp over a bed of the mango cucumber salad. Place extra lime wedges on the side for squeezing. This is also great served with tortilla chips.

Shrimp Mango And Cucumber Salad Food

SHRIMP MANGO AND CUCUMBER SALAD

MANGO SHRIMP SALAD

Refreshing summer salad.

MANGO AND SPICY SHRIMP SALAD

SHRIMP, MANGO AND PASTA SALAD

Make and share this Shrimp, mango and pasta salad recipe from Food.com.

SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE

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