Salade de crevettes et mangue

Ingrédients

• 12-14 large to jumbo shrimp (aka prawns, deveined, tails can be intact or not, aim for 3.5 oz / 100 grams per serving)
• 1 clove garlic (finely minced)
• 1/3 long red chili (such as jalapeno or banana chili, deseeded and finely diced)
• 1/2 teaspoon allspice (cumin/cinnamon can be used instead)
• 1/2 teaspoon paprika powder
• 1/2 teaspoon coriander seed powder
• 1/4 teaspoon onion powder (optional)
• 1/4 teaspoon salt
• 1 tablespoon of lime juice
• 1 tablespoon Olive oil ( or coconut oil, for cooking)
• 1/2 long red chili (such as jalapeno or banana chili, deseeded and finely diced)
• 2 tablespoons olive oil
• 2 tablespoons lime juice (about 1 lime)
• 2 teaspoons honey
• 1/4 teaspoon salt
• 1 teaspoon sesame oil (optional)
• 1/2 red onion (thinly sliced)
• 1 mango (peeled, halved and sliced thinly)
• 1 small cucumber (halved and sliced)
• 4 cups Cos lettuce (chopped, about 8-10 large leaves)
• 1/4 cup fresh cilantro leaves (aka coriander)
• 1/4 cup fresh mint leaves

Préparation

1. 1

   Toss the prawns with the rest of the ingredients and set aside. Heat coconut oil in a large frying pan over medium-high heat. Add the prawns and cook for 2-3 minutes each side, until golden brown. Remove from the heat and set aside.

2. 2

   Whisk together the dressing ingredients and set aside. Toss the salad ingredients with the salad dressing and top with the grilled prawns.