This salad has it all…spicy, tart and sweet flavors, crispy and soft textures, fresh ingredients and beautiful colors.
The shrimp is actually made with large peeled and deveined cooked shrimp so all that’s needed is a quick sauté in olive oil, lemon juice, chili powder, granulated garlic, salt and pepper.
I especially like how the toasted almonds taste in this salad along with the sweet tartness of dried cranberries and mango.
Spicy Shrimp Salad with Mango and AvocadoCourse: MainCuisine: AmericanDifficulty: Easy
This scrumptious salad can be served as an appetizer, side dish or main dish.
Just top with your favorite dressing and it’s time to eat.
1 lb cooked shrimp
1 Tbsp Olive Oil
2 tsp Lemon Juice
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp ground black pepper
dash of salt
1 package prepared salad
1/2 cup cilantro
1 medium avocado, cut into bite size pieces
1 medium mango, cut into bite size pieces
1/2 cup slivered almonds
1/4 cup dried cranberries
- Heat a medium size skillet on medium heat and add olive oil.
To the pan add cooked shrimp, granulated garlic, chili powder, lemon juice, pepper, and salt. Stir together to coat the shrimp with the spices.
Turn the shrimp over and stir so that each side turns a light golden color. Continue stirring until all sides of the shrimp have a light golden crust (about 4 minutes).
Transfer the shrimp to a bowl or plate and set aside to cool.
- To a small skillet add the slivered almonds. Turn the heat on to low. Continuously stir the almonds until the sides start to turn slightly brown (about 2 minutes).
Transfer the almonds to a small bowl. The almonds get really hot so take care not to handle them until they cool off a bit. Set aside.
- Divide the lettuce into equal portions and add them to the serving plates.
Top the greens with dried cranberries, sliced avocado, chopped cilantro and mango.
Add the shrimp on top of the salad.
- Next, add the rest of the dried cranberries and top with the toasted almonds.
Serve with a drizzle of your favorite dressing.