Shrimp and Mango Salad (Edit recipe)

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It’s mango season, my favorite fruit,  and I love creating new recipes every year with this delicious fruit. It’s essential to use the small yellow mango for the vinaigrette. These mangos are called many names, including honey, champagne, or ataulfo. This salad is great for meal prep, and you can get 4 large servings from this recipe. During mango season, I always have the mango vinaigrette made in my refrigerator.

PREP TIME

10 minutes

COOK TIME

7 minutes

INGREDIENTS

22

Serves: 5

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Ingredients

Mango Vinaigrette

Shrimp & Mango Salad

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Make the mango vinaigrette- In a mason jar wide enough to fit an emersion blender or a high-speed blender, add the avocado oil, champagne vinegar, diced mango, lime juice, sea salt, cilantro, and honey. Blend everything until it’s creamy and fully emulsified. Set aside.
  2. In a medium sauté pan on medium heat, add 1 tablespoon of avocado oil. Once the pan is hot, add the shrimp, ½ teaspoon sea salt, garlic powder, and onion powder.
  3. Cook the shrimp until they are pink and no longer opaque.
  4. In a large bowl or serving platter, toss the napa cabbage, butter lettuce, basil, and cilantro.
  5. Top the greens with the cucumber, avocado, mango, and pepitas.
  6. Add the shrimp and drizzle with the mango vinaigrette.
  7. Serve and enjoy!

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:580
Fat:41 g
Carbohydrates:30 g
Protein:14 g
Cholesterol:132 g
Sodium:980 mg
Fiber:0 g
Sugars:15 g
Calculated per serving.
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Paleo Pescetarian Salads

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