Shrimp, Spiced Mango, and Avocado Salad with Citrus Dressing

Total Time:
36 min
30 min
3 min
3 min

4 servings

  • Shrimp Marinade:
  • 1/4 cup grapeseed oil
  • 2 tablespoons Spanish-style smoked paprika
  • 1 tablespoon finely grated orange zest
  • 1 tablespoon coarsely cracked black pepper
  • 1/4 teaspoon ground cayenne
  • 3 cloves garlic, minced
  • 12 extra-large shrimp (U-12), peeled and deveined
  • Citrus Vinaigrette:
  • 2 tablespoons lime juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon finely grated lime zest
  • 1/4 cup grape seed oil
  • 1/4 cup olive oil
  • Salad:
  • Coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa
  • 1/4 cup finely diced red onion
  • 1 mango, peeled, seeded, and diced
  • 1 Haas avocado, peeled, seeded, and diced
  • Freshly ground black pepper
  • Make the marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6.

  • Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.

  • Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.

  • Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.

  • In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.

  • In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.

  • Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)

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