Shrimp and mango salad: the recipe for a fresh and colorful dish

ingredients
  • Shrimp
    16
    • 85 kcal

  • ripe mango
    1

  • Spinach


    150 grams
    • 24 kcal
  • Carrots
    2
    • 21 kcal

  • Cherry tomatoes
    ten
    • 43 kcal

  • Pitted green olives


    ten
  • Extra virgin olive oil
    to taste
    • 0 kcal

  • salt
    to taste
    • 21 kcal

  • pepper


    to taste
    • 79 kcal

Calories refer to 100 grams of product

L’shrimp and mango salad it’s a fresh and delicious dish, perfect to enjoy on a hot summer day. Light and tasty, it can be enjoyed on the beach or for a quick lunch at home or at the office: it suffices to accompany it with a few slices of toast, to obtain a single dish nourishing and balanced. Colorful and rich in raw vegetables, it is complemented by mango, a tropical fruit which, through its innate sweetness, will enhance the flavor of shellfish. You can also serve it as appetizers on the occasion of a Special dinner: will allow you to make a good impression on your guests. In this case, prepare it in advance and season it just before putting it on the table, in order to keep its crunch and its flavor. Find out how to prepare a shrimp and mango salad by following our simple recipe step by step.

How to make a shrimp and mango salad

shrimp and mango salad

Clean the shrimp: remove the head and shell (1).

shrimp and mango salad

Using a toothpick, remove the dark filament from the intestine (2).

shrimp and mango salad

Heat a drizzle of oil in a non-stick pan and sear the shrimp for a few minutes (3), until lightly browned. Season with salt and pepper.

shrimp and mango salad

Peel the mango and cut the pulp into a lattice, until you get cubes of about 1.5 cm per side; then cut them with a knife (4).

shrimp and mango salad

Arrange the spinach on a serving platter and add the cherry tomatoes cut in half, the mango cubes, the carrot julienne (5) and the olives.

shrimp and mango salad

Complete with the pan-fried shrimp and season with a drizzle of oil and a pinch of salt and pepper. Bring to the table and serve very cold (6).

Advice

You can replace the spinach leaves with valerian, a sliced ​​salad or an arugula and, if desired, enrich the salad with black olives, desalted capers, sundried tomatoes, avocados and other raw vegetables, such as yellow tomatoes, radishes, cucumbers and celery slices.

You can dress the salad with a lemon juice made with extra virgin olive oil, lemon juice and a pinch of salt and pepper; for a more enveloping flavor, try a vinaigrette made with Greek yogurt and fresh mint.

If you liked this recipe, also try the shrimp and melon salad.

storage

Once seasoned, the shrimp and mango salad should be eaten at once, to prevent it from losing its flavor and crunchiness.

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