Easy Dinner Recipe Of The Week ~Shrimp, Avocado, and Mango Salad

This Shrimp, Avocado, and Mango Salad is a refreshing addition to spring and summer menus.

Shrimp, Avocado, and Mango Salad
Makes 4 servings
  • 1 tablespoon canola oil
  • 1 pound medium fresh shrimp, peeled and deveined
  • 2 teaspoons kosher salt, divided
  • ½ t easpoon crushed red pepper
  • ¼ cup coconut milk
  • 2 teaspoons honey
  • 1 teaspoon lime zest
  • 1 tablespoon fresh lime juice
  • 3 ripe avocados, halved, pitted, peeled, and cut in ½-inch cubes
  • 2 cups fresh arugula
  • 1 cup chopped fresh mango
  • ¼ cup chopped cashews
  1. In a large skillet, heat oil over medium-high heat.
  2. In a large bowl, toss together shrimp, 1 teaspoon salt, and red pepper. Cook shrimp for 2 minutes per side or just until pink. Remove from heat.
  3. In another large bowl, whisk together coconut milk, next 3 ingredients, and remaining 1 teaspoon salt. Add shrimp, avocado, and all remaining ingredients, tossing until combined. Serve immediately
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