Summer Chopped Shrimp & Mango Salad
Shrimp, mango, cilantro, and avocado all belong in summer salads, so I had to combine these flavors into one beautiful, delicious salad. This is my Summer Chopped Shrimp & Mango Salad. It reminds me of a salad you'd order at a beach resort after you just fell asleep while reading a book on the beach. It's that salad that the waiter brings over to you with a side piña colada. It's such a refreshing and cooling salad, I can't wait for you guys to give it a try.
It's also a balanced meal, which you know I love making for you guys. It makes your life easier and makes your body even happier. You have protein from the shrimp, carbs from the couscous, fiber from the veggies, and healthy fat from th avocado AND the shrimp! It's a light and refreshing salad, but it also has a kick of flavor from the lime and chili powder, you're going to love it.
So to make this salad you're going to need couscous, shrimp, mango, avocado, bell pepper, cucumber, arugula, and cilantro (you know I was going to squeeze in arugula somehow right?) Let's get to it!
Prep time: 20 minutes
Total time: 30 minutes
This recipe is dairy free and pescatarian.
1.7 large cooked shrimp (that's a serving size of shrimp, you can opt for more if you'd like more protein)
2. ½ mango, finely chopped
3. 1 cucumber, finely chopped
4. ¼ bell pepper, finely diced
5. ½ avocado, finely diced
6. Handful of arugula, finely chopped
7. Palm-sized amount of fresh cilantro, finely chopped
8. ½ cup cooked pearl couscous
9. 2 limes
10. Extra virgin olive oil
11. Salt, lemon pepper, chili powder, paprika
1.First, have your shrimp defrosted and dried. Season with juice of ½ lime, salt, lemon pepper, paprika and chili powder to your liking. Mix and set them aside.
2. Prepare your pearl couscous. It usually has the instructions on the box - just follow those! 1 cup of pearled couscous calls for 1 cup of boiling water.
3. While you wait for the couscous, grab a mixing bowl of choice and prepare ingredients 2-7. Add them to the bowl.
4. Once the couscous is done, allow it to cool for 5 minutes and then add to the mixing bowl. You may not use all of it so save the rest to remake this salad the next day (wink wink).
5. Now for the shrimp. Grab a medium sized frying pan and drizzle in 1 TBSP on medium-high heat. Once you can smell the olive oil, add the shrimp in. Allow them to sauté on both sides for 2-3 minutes each, and until the tails turn bright pink/red.
6. On a separate chopping board, place the cooked shrimp and remove the tails. Chop finely and add the shrimp to the mixing bowl.
7. Now for the dressing: pour in 1 TBSP olive oil, juice of 1 lime, salt, lemon pepper, and chili powder to taste. I don't recommend more than ¼ TSP of chili powder but it's up to how spicy you like your food.
8. Mix well and taste test for lime, salt, or chili powder. Add if necessary.
9. Serve and enjoy!