Mango and Shrimp Salad Recipe: Taste this delicious salad based on a Dominican children's tradition of eating green mangos.
Course Salad
Cuisine Latino
Keyword green mango, mango verde
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Servings 4servings
Calories 236kcal
Author Clara Gonzalez
Ingredients
For the dressing
1/2teaspoonof brown sugar(optional)
2tablespoonsof balsamic vinegar
4tablespoonsof olive oil
1/4teaspoonof salt, (or more, to taste)
For the shrimp
2teaspoonsof balsamic vinegar
2tablespoonsof olive oil
1/2teaspoonof sugar(optional)
1/2teaspoonof cayenne pepper
1doz of jumbo shrimp, peeled
To assemble
2cupsof mango, cut into strips or cubes
1medium-size head of iceberg or green leaf lettuce, shredded
1 1/2doz cherry tomatoes, cut into halves
Instructions
For the dressing
Mix sugar, vinegar, oil and salt to taste. Set aside.
For the shrimp
Mix vinegar, oil, sugar and chili powder. Mix well.
Add the shrimps and marinate an hour in the fridge.
Heat a stove top grill over high heat and grill shrimp until they turns pink on one side, turn and repeat. If you wish you can cut the shrimps into small pieces, or serve whole.
To assemble
Mix mango, lettuce and tomatoes. Arrange the shrimp on top.
Accompany the salad with dressing.
Video
Notes
If you like your mangos crunchier, pick the ones that aren't ripe yet. If you use ripe mangos don't use the sugar, the mangos are sweet enough.