Mango Mandarin Sesame Shrimp Salad Recipes

MANGO MANDARIN SESAME SHRIMP SALAD

Steps:

• Combine all dressing ingredients in a blender and puree until smooth. Pour 1/3 of the mixture into a large resealable bag. Add shrimp to bag, seal, and chill for 10-30 minutes. Cover and chill the remaining sauce to use for a dressing.
• Discard marinade and grill shrimp over medium heat OR sauté in a skillet over medium heat on the stove for 4-8 minutes until shrimp turn pink.
• Assemble salads with lettuce, avocado slices, mangoes, mandarin oranges, bell peppers, and edamame. Top with shrimp (you can remove the tails first if desired). Serve with reserved dressing and garnish with cilantro and sesame seeds.

STRAWBERRY AND MANDARIN SALAD

Steps:

• Heat a heavy-bottomed pan over medium heat. Stir the almonds and 3 tablespoons sugar together in the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside.
• Whisk the vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a bowl. Toss the spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle the toasted almonds over the salad to serve.

MANGO PINEAPPLE CHICKEN WITH MANDARIN RICE SALAD

Steps:

• Preheat oven to to 350°F.
• Sprinkle salt and pepper on both sides of chicken and place in a sprayed 8 x 8-inch baking dish.
• Mix together crushed pineapple (with liquid), mango chutney, and mustard, then pour over chicken. Bake for 45 minutes, or until chicken is done.
• While chicken is cooking, whisk together a 1/2 cup of the mandarin orange liquid with soy sauce, sesame oil, rice vinegar, ground ginger, and sriracha (if using).
• Add the dressing, green onions, celery, and water chestnut to rice. Mix well. Gently stir in mandarin orange segments.
• Chill rice salad until chicken is done, then serve.

MANDARIN ORANGE SHRIMP SALAD

Steps:

• Mix dressing ingredients and let sit over night or at least 3 hours in refrigerator.
• Toast almonds and sesame seeds in frying pan.
• Chop salad into bite-size pieces.
• Slice onion into thin rings.
• Cut avocado into 1/2 inch cubes.
• Sprinkle lemon juice on avocado if not serving immediately.
• Combine all salad ingredients including drained oranges and shrimp.
• Toss, dress and serve.