Things are heating up and it's to start thinking about salads. Turn off of oven and make a quick but delicious salad for dinner. This salad is one to try with lime and honey shrimp served over fresh mango and avocado. Perfect for spring or summer days.
I think shrimp is quite possibly my favourite seafood. Well, scallops really but you can't get your hands on those around here, so I have had to forget about them What I wouldn't give to be able to buy scallops. If anybody knows of any locally, let me know..ha!
So I make do with shrimp, mussels, and clams which are all great as well. In fact, I just realized I only have a few recipes with mussels on the blog and zero with clams. That will have to change as it seems I give the almighty shrimp too much attention.
If you happen to be on the hunt for a fantastic recipe for mussels, you have to try the Bechamel Stuffed Mussels. They are divine! It was one of the first things I tired when coming to Spain over 21 years ago and I said I would figure out how to make them. After about two decades I did. The recipe is from the talented Karlos Arguinano and really is to die for. Okay, my photos don't do them justice so I might have to have a do over on those. They are a bit of work but well worth the effort if you are into your seafood like me.
Back to other seafood.
One of the many great qualities of seafood, is that it cooks quickly. And I love quick food. Okay, the prep work on some seafood may seem a bit labour intensive, but once you get the hang of it, you will find it doing it with your eyes shut. Easy.
If you happen to live in a place where seafood is abundant and affordable, you really should take advantage. I have said this many times, I am fortunate where I live because it's a coastal town with lots of fish markets selling fish at affordable prices daily. So if I ever end up living in the interior of any country, I might just struggle.
Okay, so what about this salad.
This would be a great salad to serve at a summer barbecue or as a starter to a dinner party. Like most things, it can be made ahead of time and served later to make life easy.
The shrimp are actually great cold in this salad, so you don't need to worry about cooking them last minute to serve them. If you are preparing it ahead of time, here's what I would recommend. Cook the shrimp, make the vinaigrette, peel the mango and the rest. Keep it all refrigerated until you are just about ready to serve it. Then quickly put it together just before serving. If you did put it together ahead of time and refrigerate, the salad would likely wilt a bit, but probably not too much. But I wouldn't recommend peeling the avocado because it will turn. Despite my best efforts and squeezing lemon/lime juice to keep them from turning brown, they still do. So, keep this step until you serve the salad.
When you look at the recipe below you will see that the Lemon Vinaigrette has been linked and not written down here. I did this specifically to shorten the recipe and it allows you to decided if you want to use that particular one. You could just as easily buy one to make your life easier. That being said the vinaigrette is so easy to make and keeps in the fridge for a few days before having to use it. So you could do it in advance.
All in all, it is's a great salad and one to keep in mind for summer eating!
Happy cooking friends and I'll try my best not to take so long with the next recipe.
Tropical Shrimp Salad
Serves 4 / Prep time: 15 minutes / Cook time: 5 minutes
1/2 lb/500 shrimp, peeled, cleaned and de veined
1 Mango, peeled and cut into slices
2 Avocados, peeled and cut into slices
3 Cups/175 grams baby leaf lettuce
Juice of one lime
1 Tablespoon honey
2 Garlic cloves, crushed
1 Tablespoon olive oil
Small bunch fresh cilantro
In a medium skillet set over medium to high heat add the olive oil and garlic until it sizzles. About a minute. Add the shrimp and cook quickly stirring as they cook, about 3 minutes. Add the lime juice, honey and salt & pepper. Stir really well and remove from pan when you can see shrimp are cooked through, Probably just about another minute. Remove from heat.
In a large salad bowl, add the salad leaves. Arrange the mango and avocado slices around the outside. Toss the shrimp in the middle of the salad. Pour over vinaigrette and top with fresh cilantro. Serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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