Shrimp and Mango Salad
This delicious Shrimp and Mango Salad has become one of our favorite summer recipes. The first time I made it, my whole family raved about it and insisted that I make it regularly.
This is one of my more substantial salad recipes. This recipe will make enough for a side dish for four people, or a main dish for two. Be sure to make lots, though, because it's so tasty that everyone will eat more than you expect! This recipe is easily multiplied. I use precooked, frozen shrimp. They need to be completely thawed before adding them to the salad. If they have tails, remove them. The only tricky part about this recipe is getting mangos and avocados that are ripe at the same time! If you are lucky enough to find ripe avocados and ripe mangos at the market at the same time, buy them! Run home and make Shrimp and Mango Salad immediately!
Check that you have these staples at home- in the cupboard
- cider vinegar
- canola oil
- rice vinegar
- sesame oil
- salt
- pepper
- in the fridge or freezer
Buy these fresh ingredients - a red onion
- mangoes (3)
- avocados (3)
- green onions
Get out your equipment - Essential
- a small bowl
- a cutting board or sharp knife
- measuring cups and spoons
- a large serving bowl
- Nice to have but not necessary
- a whisk (if not, use a fork)
The recipewater a few drops of vinegar 1 medium-sized red onion, thinly sliced 1/4 cup/60 mL canola oil 3 Tbsp/45 mL rice vinegar 1 tsp/5 mL sesame oil 1/4 tsp/1 mL salt 1/4 tsp/1 mL pepper 3 ripe mangoes 3 ripe avocados 3 green onions, thinly sliced 1 lb/500 g frozen cooked shrimp Fill a bowl with water.
Add the vinegar and the onion.
Put in the refrigerator while you prepare the rest of the salad. In a large bowl, mix the canola oil, rice vinegar, sesame oil, salt and pepper.
Whisk until well mixed. Drain the onion and add it to the bowl. Peel and dice the mangoes.
Add them to the bowl. Cut the avocados in half and remove the stones.
Peel and dice the avocados and add them to the bowl. Add the green onions. Thaw the shrimp. Add it to the bowl. Serve immediately.
Substitutions- Use any vinegar in place of the cider vinegar.
- Use another oil in place of the sesame oil. (The flavour will be quite different, though.)
- Use canned mangos - but only if you can't find fresh.
- Use any sweet onion in place of the red onion.
Ideas for making this recipe your own - This is one of those recipes that is SO good that I can't think of any way to improve upon it! If you come up with any creative ideas, please let me know!
Tips - Soaking the onion in vinegar water makes it crisper and easier to digest. If those factors aren't important to you, you can leave out that step.
- To speed up the ripening of either avocados or mangos, put them in a paper bag and leave them at room temperature.
- To slow down the ripening of avocados and mangos, put them in the fridge.
- To thaw frozen shrimp, put it in a metal strainer and run cool water over it.
- If you use uncooked shrimp, just heat 1 Tbsp/15 mL of olive oil in a skillet over medium heat. Add the peeled shrimp and sauté until they turn pink (about 3 minutes). Set them aside to cool while you prepare the rest of the recipe.
Menu suggestionFor a delicious light summer meal, serve Shrimp and Mango Salad with
- Quinoa Salad
- bread and butter
- a green salad with
Yogurt Dressing
If you enjoy Shrimp and Mango Salad, you may also like these other recipes:
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