Quick and easy shrimp mango salad with juicy shrimp, fruit mango, avocado, cucumbers and a creamy avocado dressing!
For Avocado Dressing:
1small bunch fresh cilantro
1large ripe avocado
4small garlic cloves
juice from 1 lime
2 to 3tablespoonsolive oil
1 1/2 to 2poundsshrimp
1/2tspground black pepper, smoked paprika, salt
2garlic cloves, finely minced
2 to 3tablespoonsfresh cilantro, chopped
8 to 10cupschopped Romaine lettuce
1cupcherry tomatoes, halved
1large mango, chopped
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.
Prepare all the salad toppings and keep refrigerated until ready to assemble salad.
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.
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