Best Mango Chipotle Shrimp Salad Recipes

SHRIMP BROCHETTES MANGO CHIPOTLE VINAIGRETTE

Shrimp Brochettes Mango Chipotle Vinaigrette image

Provided by Food Network

Number Of Ingredients 18

Ingredients

8 (U-12, under 12 per pound) shrimp, peeled and deveined
1 cup papaya, peeled, seeded and cut into 1-inch squares
1 red pepper, roasted, peeled and cut into 1-inch squares
1 poblano pepper, roasted, peeled and cut into 1-inch squares
1 red onion, peeled and cut into 1-inch squares
1/4 cup corn oil
2 limes, juiced
Kosher salt and cracked black pepper, to taste
4 wooden skewers or long rosemary sticks
1 mango peeled and core removed
1 tablespoon chopped shallots
1 tablespoon chopped garlic
1 tablespoon chopped cilantro
1 tablespoon chipotle chiles in adobo
1/4 cup corn oil
1 cup seasoned rice vinegar
1 lemon, juiced
Kosher salt and cracked black pepper, to taste

Steps:

Skewer shrimp by alternating; shrimp, papaya, red pepper, shrimp, poblano, red onion. Combine corn oil and lime juice and set aside.
In blender puree mango, shallots, garlic, cilantro, chipotles, lemon juice and vinegar. Slowly add in corn oil while blending. Season with Kosher salt and pepper.
PRESENTATION: Dredge the brochettes into the corn oil-lime mixture and season with salt and pepper. Grill over medium high heat until cooked evenly on both sides. Remove from heat and allow to rest for 2 to 3 minutes. Ladle the vinaigrette across the center of the plate and place the brochette atop the vinaigrette. Garnish with cilantro sprigs and drops of red chili oil and jalapeno hot sauce.

MANGO SHRIMP SALAD

Mango Shrimp Salad image

Refreshing summer salad.

Provided by karbol

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon lime juice
2 teaspoons lime zest
1 teaspoon hot chile peppers
¼ teaspoon white sugar
1 pound cooked shrimp
1 cup diced mango
1 cup diced cucumber
2 tablespoons chopped fresh mint
1 teaspoon rice vinegar, or to taste

Steps:

Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g