Shrimp and Mango Salad
By Melissa Hartwig Urban
Prep Time
20 minutes
Number of Servings
2
Recipe Source
The Whole30 Fast & Easy by Melissa Hartwig Urban ($30, Houghton Mifflin Harcourt, 2017)
Ingredients
For the Dressing
- 1⁄2 tsp grated lime zest
- 2 Tbsp fresh lime juice
- 1⁄4 cup extra-virgin olive oil
- 1 Tbsp chopped fresh cilantro
- 2 tsp finely chopped seeded jalapeño
- 1⁄8 tsp salt
For the Salad
- 1 Tbsp extra-virgin olive oil
- 8 oz peeled and deveined large shrimp (see notes below)
- 1 tsp chili powder
- 1⁄8 tsp salt
- 6 cup torn Bibb lettuce leaves
- 1 medium ripe mango, peeled, pitted, and diced
- 1 medium ripe avocado, halved, pitted, peeled, and diced
Directions
- Make the dressing: In a small bowl, combine lime zest and juice. While whisking, drizzle in oil until combined. Stir in cilantro, jalapeño, and salt.
- Make the salad: In a large skillet, heat oil over medium-high heat. Add shrimp, chili powder, and salt. Cook, stirring, until shrimp are opaque, about 5 minutes.
- Arrange lettuce leaves on serving plates. Top with mango, avocado, and shrimp. Drizzle salads with dressing and serve.
Nutrition Info
671 Calories, 21 g Protein, 41 g Carbohydrates, 12 g Fiber, 51 g Total fat (7 g sat), 990 mg Sodium, ★★★★★ Vitamin A, Vitamin C, Vitamin E, Vitamin K, Phosphorus, ★★★★ Vitamin B6, ★★★ Potassium, ★★ Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B12, Iron, Magnesium, ★ Vitamin B1 (thiamine), Calcium, Zinc
Contributor
Melissa Hartwig Urban
Melissa Hartwig Urban is a 7-time New York Times best-selling author who specializes in helping people establish healthy boundaries and successfully navigate habit change. She has been featured by the New York Times, People, the Wall Street Journal, Forbes, "The Today Show," and "Good Morning America," and is a prominent keynote speaker on boundaries, building community, health trends, and entrepreneurship. She lives in Salt Lake City, UT with her husband, son, and a poodle named Henry.
