Salade de mangue et crevettes

Ingrédients

• 450 g (1 lb) raw large shrimp (prawns), thawed and peeled
• 1 teaspoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 large mango, cubed
• 1 large ripe avocado, peeled and cubed
• 1/2 small red onion, thinly sliced
• 200 g (7 oz) punnet grape tomatoes, halved
• 1 cos (romaine) lettuce, chopped (about 4 cups)
• 1/2 cup uncooked jasmine rice
• 1/2 cup plain greek yogurt
• Juice of 1 lemon
• 1/2 cup fresh basil leaves
• 1/4 cup fresh coriander (cilantro)
• 1 teaspoon honey
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Préparation

1. 1

   Cook Rice: Rinse dry rice in a sieve. Drain and transfer to a saucepan and add 1+1/4 cup of water. Bring to a boil, then cover and reduce heat to low. Simmer (covered) for 15 minutes. Once cooked, spread it on a plate and refrigerate to cool.

2. 2

   Cook Shrimp: Toss thawed shrimp with olive oil, garlic powder, salt, and pepper in a small bowl. Heat a large pan over medium-high. Cook shrimp 1-2 minutes per side, until opaque and pink. Place into a clean bowl, working in batches as needed.

3. 3

   Make Dressing: In a food processor, blend the greek yogurt, coriander (cilantro), basil, lemon juice, garlic powder, honey, salt, and pepper until smooth.

4. 4

   Assemble: In a large bowl, combine the cooked rice, lettuce, tomatoes, avocado, mango, red onion, and shrimp. Drizzle with half of the dressing and gently toss to coat, being careful not to mash the mango and avocado. Serve with extra dressing on the side and enjoy!