Receta Mango and Shrimp Salad
Welcome back to The Salad Bar. Our community of food bloggers providing you with salad recipes. This month Wendy from The Weekend Gourmet has chosen Asian-Inspired Salads for all of us to share with our readers.
I have a passion for Asian-Inspired dishes. I have made plenty of incredible salads too. I was stumped as to what I could create that I hadn’t created already. I had a few test recipes that I wasn’t happy with, but ended up with this Mango and Shrimp Salad.
Mango and Shrimp Salad
Author: Marlene Baird
Serves: 4
SALAD INGREDIENTS
- 1 lb large shrimp, shelled and deveined
- 1 mango, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1 carrot, julienned
- ½ bunch cilantro, coarsely chopped
- 3 scallions, cut into thin strips
- salt and pepper to taste
- SALAD DRESSING INGREDIENTS
- ⅛ cup rice wine vinegar
- 1 shallot, chopped
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon tahini or peanut butter
- ½ tablespoon sesame seeds
- ¼ cup sesame oil
- In a shallow bowl combine all the dressing ingredients and whisk. Set aside
Place shrimp in a the bowl and coat them with ½ of the Sesame Salad Dressing and season with salt and pepper.
Cover and refrigerate 15 to 20 minutes.
In a bowl combine mango, pepper strips, cilantro, carrots and scallions; add dressing and gently toss.
In a saute pan sprayed with non stick spray, arrange shrimp and cook about 5 to 7 minutes, turning once during cooking process. (Cooking time may vary depending upon size of shrimp.)
Shrimp should curl and no longer look translucent.
Top grilled shrimp on the mango pepper salad.
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The homemade salad dressing doubles as the marinade for this recipe.
The fresh veggies make this a crispy salad with the warm shrimp on top just works so well together.
Now stick around and check out all the other “Asian-Inspired” salads everyone came up with.
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