Shrimp and Mango Salad
For our recent SacFoodies potluck, the group voted for a color category theme – yes, you guessed it, dishes selected by their dominant color, from red, orange, green, purple and brown (for good measure). I took to the web for inspiration and found the perfect recipe for a light, no-cook, orange-colored Shrimp and Mango Salad, thanks to MyRecipes.com and Sunset magazine (March 2008).
Not only is the recipe easy to prepare, it can be made a day or two in advance and can be quickly doubled to accommodate a large group. Paired with my newly-acquired, island-inspired salad servers from a recent trip to Bermuda, I served the salad atop a bed of butter lettuce to extend the portion sizes for the masses.
3 tablespoons fresh lime juice
2 tablespoons grapeseed oil or vegetable oil (Tip: I used grapeseed oil even though it’s the pricier option, because it provides a lighter, crisper taste)
1 tablespoon sugar
2 large firm-ripe mangoes (2 lbs total) (Tip: Check the pre-cut fruit section in your grocery store for mangoes and save yourself some time, or click here to learn how to slice a mango)
2 medium firm-ripe avocados (1 lb. total)
2/3 cups each thinly sliced green onion and chopped cilantro
1 tablespoon minced fresh hot red or green chilies or 1 tsp. of dry red chile flakes. (Tip: I didn’t add either in my version and I still felt this dish had a ton of flavor!)
1 pound (70 to 110 per lb) peeled, cooked shrimp. (Tip: I thawed frozen shrimp the day before, and then marinated them in a lemon, rosemary dressing the day of preparation. The marinade added a bit more zest to the recipe and probably made up for the lack of chile spice.)
In a large bowl, whisk together lime juice, oil and sugar until sugar dissolves.
Dice mangoes and avocados into ¾-in. cubes; add to bowl. Add green onion, cilantro, chile and shrimp. Mix gently. Cover and chill for up to 1 hour.
If making in advance, prepare all the ingredients – except for the avocado – and store each separately. Cut the avocado when you’re ready to mix everything all together and chill the final mixture for up to 1 hour prior to serving.
Last Tip: Leftovers keep surprisingly well for about 2-3 days because the lime juice helps protect the avocados from turning brown. And, yay for leftovers!
Makes 6 servings.