Servings: 6 salads
Course: Mango Lunch & Dinner Recipes, Mango Salad Recipes
Keyword: Mango Lunch & Dinner Recipes


Garlic Shrimp:

  • 4 cloves - garlic 
  • 1-1/2 cup - water
  • 12 (15-20 count) jumbo shrimp, raw, peeled
  • Spicy Mango Strawberry Dressing:

  • 1-1/2 cups - fresh strawberries 
  • 1/2 cup - unripe mango, diced
  • 1/2 cup - pickled jalapeños with brine
  • 1 cup - chopped cilantro, packed
  • 1-1/2 cup - olive oil
  • 1/2 teaspoon - sea salt
  • Garlic Shrimp and Mango Salad:

  • 1 each - Mixed lettuce,1 head each romaine, butter and red leaf, washed, drained and dried
  • 1 -1/2 - Mangos, cut in cubes
  • For the Shrimp:
    1. Peel the garlic cloves and grind well in a food processor, while slowly adding the water.
    2. Wash the shrimp and pat dry with paper towels.
    3. Marinate the shrimp with the garlic mixture using a basting brush, then sprinkle with sea salt. Set aside.
    For the Salad Dressing:
    1. For the dressing, use a food processor to blend the fruit, jalapeños and cilantro until smooth. While the processor is still working, incorporate the oil slowly into the processor bowl. It will emulsify to create a silky dressing that packs a spicy and fruity kick. Add sea salt to balance the flavors.
    2. Place is a container and cover. Use immediately or refrigerate until ready to use.
    For the Salad:
    1. Tear the lettuce and toss in a bowl with the mango cubes.
    2. Pan sear or grill the marinated shrimp on each side until done, about 3-4 minutes.
    3. Serve shrimp immediately on a bed of lettuce and mango salad, drizzle with one tablespoon of the Spicy Mango Strawberry Dressing.
    Recipes Developed by Jorge Fitz and Beto Estua, Casa Jacaranda, Mexico City

    (1 salad): 200 calories, 8 g fat, 90 mg cholesterol, 20 g carbohydrate, 14g sugar, 4 g fiber, 13 g protein, 470 mg sodium

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