Spicy Shrimp And Mango With Snow Pea Salad Recipes

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CARIBBEAN SHRIMP AND MANGO PIZZA



Caribbean Shrimp and Mango Pizza image

Provided by Food Network

Time 33m

Yield Yield: 1 pizza

Number Of Ingredients 13

6 medium shrimp, peeled and deveined
1 teaspoon extra virgin olive oil
Kosher salt
Freshly ground black pepper
7 ounces prepared pizza dough
Semolina flour, for dusting
1/2 cup pizza sauce
1 cup grated mozzarella
1/2 ripe mango, thinly sliced
1/2 red onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 pinches red pepper flakes, plus more for garnish

Steps:

  • Preheat oven to 500 degrees F.
  • Slice the shrimp in half, lengthwise. Heat the oil in a small nonstick skillet over medium heat and add the shrimp. Cook until the shrimp turn pink, about 3 minutes, and season them with salt and pepper.
  • Roll out the dough on a lightly floured surface into a 10-inch round. Place the crust onto a parchment line baking sheet. Spread the sauce onto the pizza, leaving the edges clean for a crust to form. Put half of the cheese on top and spread the shrimp evenly over the pizza. Then add the mango slices, red onion, red bell pepper, and yellow bell pepper evenly on the top. Sprinkle the pizza with the red pepper flakes and top with the remaining cheese. Bake the pizza for 15 minutes or until the cheese is melted and slightly brown. Serve immediately with more red pepper flakes sprinkled on top.

SPICY SHRIMP AND MANGO WITH SNOW PEA SALAD



SPICY SHRIMP AND MANGO WITH SNOW PEA SALAD image

Categories     Salad     Fruit     Shellfish     Steam     Quick & Easy     Lunch     Healthy

Yield 6 maybe

Number Of Ingredients 10

2 red onions, sliced
1 tablespoon ginger julienned
1 1/2 tablespoons sambal
1 1/2 pounds large shrimp, peeled and deveined
2 ripe mangoes, diced
1/2 pound blanched snow peas
1 tablespoon Dijon mustard
1/8 cup rice wine vinegar
1/4 cup canola oil
Salt and black pepper to taste

Steps:

  • In a hot wok, coat wok with oil and caramelize onions with the ginger. Season. Add sambal and shrimp and stir fry until just cooked through. Deglaze with lime juice and add mangoes. Check for seasoning. In a mixing bowl, whisk together Dijon, vinegar and oil. Check for seasoning. Toss with snow peas. Place a pile of snow peas in the middle of the plate. Surround with stir fry. Garnish with mango slices.

SHRIMP AND SNOW PEA STIR-FRY



Shrimp and Snow Pea Stir-Fry image

A great shrimp stir-fry! Serve with steamed rice.

Provided by Amanda

Categories     World Cuisine Recipes     Asian

Time 15m

Yield 4

Number Of Ingredients 9

1 tablespoon canola oil
2 cloves garlic, minced
1 tablespoon minced ginger
1 red bell pepper, thinly sliced
1 cup snow peas
4 scallions, thinly sliced
1 pound large shrimp, peeled and deveined
3 tablespoons soy sauce
2 teaspoons sesame oil

Steps:

  • Heat canola oil over medium-high heat in a large skillet or wok. Add garlic and ginger, stirring constantly until fragrant, about 1 minute. Stir in red bell pepper, snow peas, and scallions; stir-fry until tender, 2 to 3 minutes. Add shrimp; cook until pink and cooked through, 2 to 3 minutes more. Stir in soy sauce and toasted sesame oil.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 6.4 g, Cholesterol 172.6 mg, Fat 7 g, Fiber 1.8 g, Protein 20.6 g, SaturatedFat 0.9 g, Sodium 879.7 mg, Sugar 2.8 g

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

MANGO AND SPICY SHRIMP SALAD



Mango and Spicy Shrimp Salad image

This dressing is good on any salad but is very nice with the spicy shrimp. You can have this as a main dish if you double the portions. This recipe is from Best of Bridge - one of the things that I really like about their recipes is that they are up to your own interpretation when it comes to how to slice the mango and vegetables, how much of the greens you like and designing the plate. Enjoy!

Provided by Nif_H

Categories     Mango

Time 24m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 21

1 egg yolk
2 tablespoons white wine vinegar
1 teaspoon fresh lemon juice
1 1/4 cups canola oil
3 tablespoons fresh chives, snipped
1 tablespoon fresh parsley, finely chopped
1 tablespoon liquid honey
1 garlic clove, minced
1 pinch salt
3 mangoes
1 lime
1 medium jicama
1/4 long English cucumber
2 radishes
24 large raw shrimp, peeled and deveined
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
1 tablespoon vegetable oil
mixed salad green

Steps:

  • To make Dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in canola oil until well incorporated. Add remaining ingredients, shake well and store in refrigerator.
  • Peel and slice mango. Squeeze juice from lime and toss with mango.
  • Peel and slice jicama and cucumber into strips. Thinly slice radishes.
  • Mix together garlic powder, paprika, onion powder and pepper. Coat shrimp with seasoning and quickly panfry in oil until just cooked (pink).
  • Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with Honey-Chive Dressing and place cooked shrimp on each salad.

Nutrition Facts : Calories 591, Fat 49.3, SaturatedFat 4, Cholesterol 74, Sodium 77.3, Carbohydrate 33.6, Fiber 8, Sugar 21, Protein 7.9

SPICY SHRIMP WITH SNOW PEAS



Spicy Shrimp With Snow Peas image

Provided by Moira Hodgson

Categories     dinner, one pot, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 pound medium shrimp
2 teaspoons coarse salt
1 teaspoon cornstarch
1 egg white
1 teaspoon chili paste with garlic (see note)
1 tablespoon sesame oil
2 tablespoons dry sherry
1/4 cup chicken stock
2 cups peanut oil
4 scallions, chopped
1 clove garlic, minced
2 tablespoons fresh ginger, minced
1/2 pound snow peas, strings removed

Steps:

  • Shell the shrimp, rinse them and place them in a bowl. Sprinkle with the coarse salt and add cold water to cover. Leave them for at least five minutes.
  • Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
  • Rinse the shrimp, drain them well and coat them with the egg white. Leave them to marinate for 10 to 15 minutes.
  • Meanwhile, combine the chili paste, sesame oil, sherry and stock in a small bowl. Mix well and set aside.
  • Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds, just enough to turn them opaque. Stir with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove with a slotted spoon and drain the shrimp on paper towels. (The oil can be reused twice only, with seafood.)
  • Pour off all but a tablespoon oil. Stir-fry the scallions, garlic and ginger for one minute. Add the snow peas and fry for about 30 seconds.
  • Add the chili paste-sherry mixture and stir well. Add the shrimp, just long enough to heat through. Serve immediately.

Nutrition Facts : @context http, Calories 1120, UnsaturatedFat 88 grams, Carbohydrate 9 grams, Fat 113 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 19 grams, Sodium 770 milligrams, Sugar 3 grams, TransFat 0 grams

SPICY GRILLED SHRIMP WITH RICE AND MANGO SALAD AND SESAME SUGAR SNAP PEAS



Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas image

Categories     Fruit     Rice     Shellfish     Marinate     Backyard BBQ     Mango     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Sesame     Sugar Snap Pea     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

3 tablespoons vegetable oil
2 teaspoons minced fresh ginger
1/4 teaspoon dried crushed red pepper
16 uncooked jumbo shrimp, peeled, deveined
3 tablespoons fresh lime juice
2 tablespoons soy sauce
3 cups cooked short-grain brown rice (about 1 1/4 cups uncooked)
1 mango, peeled, pitted, chopped
4 green onions, thinly sliced
8 ounces sugar snap peas
1 teaspoon oriental sesame oil
1 teaspoon sesame seeds
4 10- to 12-inch metal skewers

Steps:

  • Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
  • Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
  • Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
  • Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
  • Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.

SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET & SPICY DRESSING



Shrimp, Mango, and Avocado Salad With Sweet & Spicy Dressing image

WW 3pts! Shrimp, mango, avocado... AHHHHHHHHH, IT'S SOOOOOO GOOOOOOOOD. I made this for my supper club that I have at my house every Thursday. It was really great, super easy and fresh!

Provided by Irish in the City

Categories     < 30 Mins

Time 16m

Yield 5 serving(s)

Number Of Ingredients 8

8 cups fresh spinach leaves
8 ounces cooked shrimp, I grilled
2 cups chopped mangoes (about 2 mangos)
1 cup cubed avocado (about 1 small avocado)
1/3 cup seasoned rice vinegar
2 tablespoons lime juice
1 (1 g) packet Splenda sugar substitute
1/8 teaspoon ground cayenne pepper

Steps:

  • To make the dressing, combine vinegar, lime juice, sweetener, and pepper in a small bowl. Mix well, and set aside.
  • In separate large serving bowl, combine all salad ingredients. Pour dressing over salad, and toss until all ingredients are coated. Enjoy!
  • POINTS® value 3*.

Nutrition Facts : Calories 154.9, Fat 5.6, SaturatedFat 0.8, Cholesterol 95.7, Sodium 470.1, Carbohydrate 15.6, Fiber 4.2, Sugar 9.7, Protein 12.9

SPINACH SALAD WITH SPICED SHRIMP AND MANGO



Spinach Salad with Spiced Shrimp and Mango image

Mango multitasks in this quick weeknight meal. Cool slices contrast with just-seared shrimp, and the remaining fruit that clings to the pit makes a sweet-tart nearly nonfat dressing when pureed with lime juice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 11

1/2 medium red onion, very thinly sliced (about 1 cup)
1/2 cup plus 1 tablespoon fresh lime juice (from about 8 limes)
8 ounces baby spinach
1 large mango (about 1 pound)
10 ounces large shrimp, peeled and deveined, tails intact
1 teaspoon coarse salt
Freshly ground pepper, to taste
1/8 teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
1 tablespoon minced garlic
3 tablespoons coarsely chopped fresh cilantro leaves

Steps:

  • Combine onion and 1/4 cup plus 1 tablespoon lime juice. Cover, and let stand for at least 3 hours, stirring occasionally.
  • Place spinach in a large bowl. Peel mango. Cut along both sides of the pit to create two portions of mango. Slice each portion lengthwise into 1/8-inch-thick slices. Add to spinach.
  • Cut remaining mango from pit, and puree in a food processor or a blender with remaining 1/4 cup lime juice (you should have 1/2 cup puree).
  • Strain onion and add to spinach, reserving juice. Toss shrimp with reserved lime juice, salt, pepper, and cayenne.
  • Heat oil in a nonstick skillet over medium heat. Add garlic, and cook until soft, about 1 1/2 minutes. Add shrimp mixture, and cook until opaque, about 2 minutes. Add mango puree, toss, and heat through. Add cilantro. Remove from heat, and toss with spinach, onion, and sliced mango. Serve immediately.

Nutrition Facts : Calories 195 g, Cholesterol 108 g, Fat 5 g, Fiber 5 g, SaturatedFat 1 g, Sodium 478 g

SPICY SHRIMP AND CHICKPEA SALAD



Spicy Shrimp and Chickpea Salad image

This warm salad of garlicky shrimp and herby chickpeas comes together in just 15 minutes and requires very little effort. Canned chickpeas, Fresno chiles, parsley and red onion get a quick marinade in a creamy citrus dressing while the shrimp cooks in a little garlic and olive oil. Fresno chile adds a little heat, but if you're sensitive to spice, you can remove the membranes and seeds before adding the chile to the salad. Make the dish your own by adding arugula, or swap the parsley for cilantro or the shrimp for scallops. Serve warm with a hunk of crusty bread, and enjoy leftovers straight from the fridge the next day with a squeeze of lime or lemon juice.

Provided by Yasmin Fahr

Categories     dinner, weekday, salads and dressings, main course

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 12

1 medium lemon, zested and juiced
1 lime, zested and halved
1 teaspoon Dijon mustard
5 tablespoons olive oil
Kosher salt and black pepper
2 (15-ounce) cans chickpeas, drained and rinsed
1/2 small red onion, diced (about 1/4 cup)
1 Fresno chile or jalapeño, cut into thin coins or seeded and diced
1 packed cup parsley leaves and tender stems, roughly chopped
2 large garlic cloves, grated or minced
1/2 teaspoon red-pepper flakes
1 pound shrimp, peeled and deveined, patted dry

Steps:

  • In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
  • Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
  • Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
  • Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.

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