Crab and Shrimp Salad With Mango and Citrus

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 34
    cup mango, cut into 1-inch pieces (I used Trader Joe's frozen mango, thawed)
  • 34
    cup medium shrimp, cooked
  • 1
    cup cooked lump crabmeat, rinsed and drained well (I used 1/2 of 16 oz. can of pasteurized lump crabmeat from Costco)
  • 1
    orange, peeled and sectioned
  • 1
    lime, peeled and sectioned
  • 12
    bunch fresh cilantro (or to taste)
  • sea salt, to taste
  • 1
    (10 ounce) package mixed salad greens
  • 12 -18
    large shrimp, cooked and with tails on for garnish
Advertisement

DIRECTIONS

  • Place mango in the bottom of a medium-sized bowl.
  • Cut sectioned orange into 1" pieces, and layer on top of mango.
  • Cut sectioned lime into 1/2" pieces, and layer on top of orange pieces.
  • Top citrus with shrimp, then crab.
  • Cover bowl and refrigerate for up to 3 hours.
  • To finish salad, tear cilantro leaves into large pieces and sprinkle over seafood and fruit.
  • Sprinkle a dash of sea salt over the top, and squeeze the juice of the orange and lime halves over all.
  • Place a bed of salad greens on four plates for a luncheon, or six plates for an appetizer/first course.
  • Gently toss seafood and fruit together and place on top of greens.
  • Garnish each salad with 3 large tail-on shrimp, tail-up in the center of the salad.
Advertisement