Description
This tropical shrimp salad delivers a refreshing island-inspired dish packed with sweet and tangy flavors. Succulent grilled shrimp mingle with juicy mango and pineapple, creating a light meal you’ll crave on warm afternoons.
Ingredients
Scale
- 1 lb (454 g) U20 fresh shrimp, cleaned, shells removed and de-veined
- 1.5 cups (225 g) small-diced fresh mango
- 1.5 cups (225 g) small-diced fresh pineapple
- 1 ripe Hass avocado, diced into small pieces
- ¼ cup (40 g) red onion, diced small
- 1 serrano chile or jalapeno pepper, seeded and diced very small
- ⅓ cup (8 g) fresh cilantro, finely minced
- 1 tsp (2 g) cumin, to taste
- 3 to 4 tbsps (45 to 60 ml) lime juice
- 1 tsp (6 g) kosher salt, or to taste
- 1 tsp (2 g) freshly ground black pepper, or to taste
Instructions
- Poach Shrimp: Submerge raw shrimp in boiling salted water for 1.5-3 minutes until they transform into opaque pink morsels, then rapidly transfer to an ice water bath to halt cooking and maintain delicate texture.
- Prepare Tropical Components: Meticulously dice ripe mango, fresh pineapple, red onion, serrano chile, and creamy avocado into uniform bite-sized cubes, combining them in a medium mixing bowl to create a vibrant tropical foundation.
- Incorporate Protein and Seasonings: Drain shrimp, pat dry, and chop into bite-sized pieces. Add to tropical mixture along with finely chopped cilantro, ground cumin, lime juice, kosher salt, and cracked black pepper, gently folding to ensure even flavor distribution.
- Refine and Chill: Taste and calibrate seasoning with additional lime juice, salt, or pepper to achieve a harmonious flavor profile. Refrigerate for 15-20 minutes to allow ingredients to marry, intensifying the salad’s complex tropical essence.
- Serve: Present chilled, accompanied by crispy tortilla chips for a textural contrast, creating a refreshing and vibrant culinary experience that captures the essence of tropical cuisine.
Notes
- Perfect Shrimp Cooking: Boil shrimp precisely 1.5-3 minutes until they turn pink, then immediately shock in ice water to stop cooking and maintain tender, juicy texture.
- Strategic Ingredient Chopping: Cut all tropical fruits and vegetables into uniform bite-sized pieces for consistent flavor and beautiful presentation in every spoonful.
- Quick Flavor Balancing: Taste and adjust seasonings just before serving, adding extra lime juice, salt, or pepper to create a harmonious tropical taste experience.
- Chill for Maximum Flavor: Refrigerate salad 15-20 minutes before serving to allow ingredients to blend and develop deeper, more complex flavor profile.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Caribbean
Nutrition
- Serving Size: 5
- Calories: 215
- Sugar: 9 g
- Sodium: 370 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 150 mg