Description
This Tropical Shrimp Salad is a colorful and vibrant dish that embodies the essence of summer. The combination of sweet mango and pineapple with the succulent shrimp creates a melody of flavors that’s both refreshing and satisfying. The hint of spice from the serrano chile or jalapeno adds just the right amount of kick, while the avocado provides a creamy texture that balances the dish perfectly.
Ingredients
1 pound U20 fresh shrimp, cleaned, shells removed and de-veined
1 ½ cups small-diced fresh mango
1 ½ cups small-diced fresh pineapple
¼ cup red onion, diced small
1 serrano chile or jalapeno pepper, seeded and diced very small
1 ripe Hass avocado, diced into small pieces
⅓ cup fresh cilantro, finely minced
1 + teaspoon cumin, to taste
3 to 4 tablespoons lime juice
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
Instructions
Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes. Immediately remove the shrimp and submerge in an ice bath to stop the cooking process.
While the shrimp are cooling, chop the mango, pineapple, red onion, serrano chile or jalapeno, and avocado, and add them to a medium bowl.
Add the cooled shrimp to the bowl along with finely minced cilantro, cumin, lime juice, salt, and pepper. Stir well to combine.
Taste for seasoning balance, making adjustments as necessary.
Serve chilled, ideally with tortilla chips or seasoned tortilla chips for added crunch and flavor.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
Nutrition
- Calories: 220