Shrimp and Mango Salad
Prep Time
20 minutes
Number of Servings
2
Ingredients

For the Dressing

  • [q:1/2] tsp grated lime zest
  • 2 Tbsp fresh lime juice
  • [q:1/4] cup extra-virgin olive oil
  • 1 Tbsp chopped fresh cilantro
  • 2 tsp finely chopped seeded jalapeño
  • [q: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
  • [q: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
  1. 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.
  2. 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.
  3. 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, [nutrition:5] Vitamin A, Vitamin C, Vitamin E, Vitamin K, Phosphorus, [nutrition:4] Vitamin B6, [nutrition:3] Potassium, [nutrition:2] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B12, Iron, Magnesium, [nutrition:1] Vitamin B1 (thiamine), Calcium, Zinc