Shrimp and mango salad is tasty, refreshing and healthy. Mangos are high in iron, and offer antioxidants that fight cancer and aid in digestion and cardiovascular health.
Mangoes are available from April through September but most plentiful and least expensive in June and July so they are a perfect summer treat.
Tips for Buying a Mango:
A ripe mango will have a pleasant fruity smell. If it has no scent, it isn’t ripe. A ripe mango will also give SLIGHTLY to touch but a mushy mango is past its’ prime. Firmer mango can be ripened in a couple of days in a paper bag.
SUCCULENT SHRIMP AND MANGO SALAD
1 lb. of shrimp (@30)
2 mangoes peeled and cube
1 cup diced scallions
1 clove of garlic, minced
1 cup lime juice
2 tablespoons soy sauce
1 teaspoon of sugar
2 sprigs of fresh cilantro
sour cream (optional)
If at all possible, grill shrimp on skewers for best flavor, otherwise saut in olive oil cooking spray.
Allow shrimp to completely cool and fold in all other ingredients, except cilantro and sour cream, one at a time, mixing gently with a rubber spatula. Once mixed sprinkle with cilantro and add a dollop of sour cream or low fat sour cream to the side.
Good New for Tomato Lovers:
Mangos mix really well with tomatoes. You can add mangos to your favorite salsa recipe or dice tomatoes to add to your shrimp and mango salad.
Succulent Shrimp and Mango Salad offers six servings. It can be refrigerated for up to two days.
Serving Suggestions for Succulent Shrimp and Mango Salad:
Shrimp and Mango Salad can be served in on a bed of greens or rolled in a whole-wheat wrap. Cantaloupe, honeydew melon or grapes are nice accompaniments to this salad.