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Mango Shrimp Salad with Cilantro Lime Vinaigrette
gluten-free
Gluten-Free
dairy-free
Dairy-Free
paleo
Paleo
low-carb
Low Carb
keto
Keto
whole30
Whole30
low-calorie
Low Calorie
pescatarian
Pescatarian
Prep Time:
10
minutes
mins
Cook Time:
5
minutes
mins
Total Time:
15
minutes
mins
Servings:
2
servings
Ingredients
1x
2x
3x
Mango Shrimp Salad
12
oz
raw shrimp
peeled and patted dry
1
Tbsp
grass-fed butter or ghee
1/2
tsp
sea salt
1/2
tsp
chili powder
2
tsp
fresh lime juice
1/2
Tbsp
honey
4
cups
chopped romaine lettuce
1 1/2
cups
~220 g mango pieces
1
small red onion
very thinly sliced
1
cup
chopped cilantro
loosely packed
1
avocado
cubed
lime wedges for serving
Cilantro Lime Vinaigrette
1/4
cup
extra virgin olive oil
1/4
cup
freshly squeezed lime juice
~2.5 limes
1/2
Tbsp
honey
1
tsp
sea salt
1/4
cup
chopped cilantro
including stems
1
shallot
roughly chopped
10
spinach leaves
Instructions
Mango Shrimp Salad
Melt butter or ghee in a skillet over medium-high heat.
When the pan is hot, add the shrimp and cook for 1 minute.
Add lime juice, honey, chili powder, and sea salt.
Cook for another 1.5 minutes.
Remove to a plate and set aside to cool.
Assemble the salads with the romaine, mango, red onion, cilantro, and avocado.
Add the shrimp after they have cooled to room temperature.
Cilantro Lime Vinaigrette
To make the dressing, simply add all of the ingredients to a blender and blend on high for about a minute.
That's it!
Author:
Kit