Mango Chipotle Shrimp Salad Recipes

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MANGO SHRIMP SALAD



Mango Shrimp Salad image

Refreshing summer salad.

Provided by karbol

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9

1 tablespoon lime juice
2 teaspoons lime zest
1 teaspoon hot chile peppers
¼ teaspoon white sugar
1 pound cooked shrimp
1 cup diced mango
1 cup diced cucumber
2 tablespoons chopped fresh mint
1 teaspoon rice vinegar, or to taste

Steps:

  • Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g

SHRIMP BROCHETTES MANGO CHIPOTLE VINAIGRETTE



Shrimp Brochettes Mango Chipotle Vinaigrette image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 18

8 (U-12, under 12 per pound) shrimp, peeled and deveined
1 cup papaya, peeled, seeded and cut into 1-inch squares
1 red pepper, roasted, peeled and cut into 1-inch squares
1 poblano pepper, roasted, peeled and cut into 1-inch squares
1 red onion, peeled and cut into 1-inch squares
1/4 cup corn oil
2 limes, juiced
Kosher salt and cracked black pepper, to taste
4 wooden skewers or long rosemary sticks
1 mango peeled and core removed
1 tablespoon chopped shallots
1 tablespoon chopped garlic
1 tablespoon chopped cilantro
1 tablespoon chipotle chiles in adobo
1/4 cup corn oil
1 cup seasoned rice vinegar
1 lemon, juiced
Kosher salt and cracked black pepper, to taste

Steps:

  • Skewer shrimp by alternating; shrimp, papaya, red pepper, shrimp, poblano, red onion. Combine corn oil and lime juice and set aside.
  • In blender puree mango, shallots, garlic, cilantro, chipotles, lemon juice and vinegar. Slowly add in corn oil while blending. Season with Kosher salt and pepper.
  • PRESENTATION: Dredge the brochettes into the corn oil-lime mixture and season with salt and pepper. Grill over medium high heat until cooked evenly on both sides. Remove from heat and allow to rest for 2 to 3 minutes. Ladle the vinaigrette across the center of the plate and place the brochette atop the vinaigrette. Garnish with cilantro sprigs and drops of red chili oil and jalapeno hot sauce.

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