Mango and Spicy Shrimp Salad
Ready In: 24 mins
Serves: 6
Yields: 6 salads
Ingredients
Honey-Chive Salad Dressing
- 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
Salad
- 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
Directions
- 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.
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