I don’t know about you, but here is always summer, the period of time otherwise called winter never comes by to visit us on our beloved island. This Shrimp, avocado & mango salad is just perfect to cope with the heat.
Through the months of December, January, and February it tends to get fresh 22 – 27 C (71 – 80 F), before the end of spring it tends to get hotter 25 – 32 C (77 – 91 F).
So it is best to eat light at noon so you can keep working without falling asleep…
Not always the case, cause the typical Dominican meal at noon is white rice, red beans, stewed meat, and tostones (twice-fried green plantains) or fritters of some kind, but there are some days where you can eat lighter and a perfect example of that will be this recipe.
Pan-roasted shrimp, thinly sliced avocados and mangoes, over a bed of shredded romaine lettuce and shallots and balsamic vinaigrette, really rich and fresh!
I did it with romaine lettuce but you can use whatever you prefer or mix your favorite green. As this tends to be a little sweet you can even add a little arugula to your lettuce mix to balance the flavors of your dish.
Ingredients
- 1/2 pound of shrimp 12- 15 small shrimp per portion
- 1 tablespoon of olive oil
- 1 garlic clove crushed
- 1 small mango thinly sliced
- 1 avocado thinly sliced
- 1 romaine lettuce or 2 baby romaine shredded
- salt and pepper
Vinaigrette
- 1 shallot thinly sliced
- 3 tablespoons of balsamic vinegar
- 2 tablespoons of sherry vinegar
- 6 tablespoons of extra virgin olive oil
- 1 tablespoon of honey or agave syrup
- salt and pepper
Instructions
- In a frying pan, put the balsamic vinegar and honey, over low heat, let it reduce for a couple of minute, take of the heat and reserve.
- Season your shrimp with the crushed garlic, salt and pepper, in a frying pan, heat the olive oil, and when is hot, add your shrimp and let it cook until they change colors, then they are done, take them off the heat and reserve.
- In a small bowl mix all the ingredients from the vinaigrette, and reserve.
- In a serving plate, put your lettuce, top with the mangoes and avocados arrange like a fan, then top of with the shrimp. Refrigerate until service.
- At the table let each person season with the vinaigrette as much or as little they wish.
Nutrition
For a keto-friendly version, you can substitute the mango with grapefruit or make it without any fruits at all. You can always toast our keto tortillas in chips to go with this salad
If you would like to add a little more spice, red pepper flakes may do the trick! add as much as you like, you can even season your shrimp with jerk seasoning and grilled them on the BBQ instead.
Happy cooking!
6 thoughts on “Shrimp, avocado & mango salad”
That’s totally our kind of salads – love this combo. However, I don’t remember combining mango with shrimp. May be I haven’t? Anyways, this looks perfect to me! I would add a handful of arugula though, just to balance the sweetness and richness out.
Ben!!! I totally agree with the arugula.. thank you for stopping by!
PS. You made me wanna buy peanut butter this morning when I saw your smoothie pic!
:-)!!
Your blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.
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Contestchef
Thanks Nandy! I will look into it!
This looks like such an amazing dish combing 3 of my favourite things! Thanks for the recipe.
Thank you Doreen I hope you get the chance to taste it! it’s really refreshing..