High-Protein Mango & Shrimp Salad

Ingredients

• 1 lb shrimp (shell and tails removed)
• 0.75 tsp chipotle chili flakes
• 0.5 tsp kosher salt (for the shrimp)
• black pepper (to taste)
• 1.75 mangos (diced)
• 2 bundles scallions (sliced thin)
• 1 avocado (diced)
• 0.5 English cucumber (diced)
• 2 tbsp fresh mint or basil (chopped)
• 1 cup frozen edamame (thawed)
• 0.25 mango (for the dressing)
• 0.25 cup extra virgin olive oil
• 1 tbsp rice wine vinegar
• 0.5 orange juice (juiced)
• 0.5 lime juice (juiced)
• 1 tbsp honey
• 0.5 tsp kosher salt (for the dressing)
• 1 tsp jarred Calabrian chili paste

Steps

1. 1

   Pat the shrimp dry with paper towels to ensure a good sear.

2. 2

   Season the shrimp evenly with 1/2 tsp kosher salt, 3/4 tsp chipotle chili flakes, and black pepper to taste.

3. 3

   Add the shrimp to a nonstick pan over medium-high heat.

4. 4

   Cook the shrimp for 2 minutes on each side until opaque and slightly charred. Remove from heat and let cool to room temperature.

5. 5

   In a large salad bowl, combine the diced mangos, sliced scallions, diced avocado, diced cucumber, chopped mint or basil, and thawed edamame.

6. 6

   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.

7. 7

   Blend the vinaigrette ingredients until completely smooth and silky.

8. 8

   Add the cooled shrimp to the salad bowl with the other ingredients.

9. 9

   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 per serving

• main
• salad
• high-protein
• summer
• seafood
• shrimp
• gluten-free
• dairy-free