High-Protein Mango & Shrimp Salad
Ereka Vetrini cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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A refreshing and substantial summer salad featuring spiced shrimp, creamy avocado, sweet mango, and a silky mango-chipotle vinaigrette.
- Time
- 25 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch or dinner
- Contains
- Soy and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Salad Ingredients
- 2 g
- 3 g
- 1 g
- 590 g
- 150 g
- 150 g
- 150 g
- 6 g
- 155 g
Mango Vinaigrette
- 85 g
- 55 g
- 15 g
- 60 g
- 15 g
- 20 g
- 3 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 1.92 kg before cooking, which is about 480 g per serving.
Steps
Pat the shrimp dry with paper towels to ensure a good sear.
Season the shrimp evenly with 1/2 tsp kosher salt, 3/4 tsp chipotle chili flakes, and black pepper to taste.
Add the shrimp to a nonstick pan over medium-high heat.
Cook the shrimp for 2 minutes on each side until opaque and slightly charred. Remove from heat and let cool to room temperature.
In a large salad bowl, combine the diced mangos, sliced scallions, diced avocado, diced cucumber, chopped mint or basil, and thawed edamame.
In a high-speed blender, combine the 1/4 mango, extra virgin olive oil, rice wine vinegar, orange juice, lime juice, honey, 1/2 tsp kosher salt, and Calabrian chili paste.
Blend the vinaigrette ingredients until completely smooth and silky.
Add the cooled shrimp to the salad bowl with the other ingredients.
Pour the mango vinaigrette over the salad, toss gently to combine, and serve.
Notes
The recipe uses 2 whole mangos total: 1 3/4 mangos for the salad and 1/4 mango for the dressing.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 489
- Protein
- 31 g
- Carbs
- 43 g
- Fat
- 24 g
- Fiber
- 9 g
Where the calories come from
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