Shrimp & Mango Salad
 
 
This quick and easy salad is pleasantly crunchy and loaded with fresh ingredients–just what we crave when we want something satisfying that won’t weigh us down.
Author:
Recipe type: Main
Ingredients
  • FOR THE DRESSING
  • 2 tbsp. white or yellow miso
  • 1 tbsp. freshly grated ginger
  • 2 tbsp. honey
  • 2 tbsp. lime juice
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. toasted sesame oil
  • FOR THE SALAD
  • 1 lb. medium shrimp, peeled and deveined
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • ½ medium head napa cabbage, thinly sliced
  • 1 large or 2 small ripe mangos, chopped
  • 2 small cucumbers (such as Persian cucumbers), chopped
  • 1 ripe avocado, cubed
  • Roughly chopped toasted salted peanuts, for garnish
  • Fresh basil or cilantro leaves, for garnish
Instructions
  1. Whisk to combine all dressing ingredients in a medium bowl.
  2. Season shrimp all over with salt and pepper. In a large skillet, heat oil over medium heat. Add shrimp and cook until pink and opaque, about 2 minutes per side. Transfer to a plate to cool.
  3. Combine cabbage, mango, cucumbers, and avocado in a large bowl. Add dressing and toss gently to coat and mix the ingredients.
  4. Serve salad topped with shrimp, chopped peanuts, and herbs.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/03/28/shrimp-mango-salad-2/