Shrimp Mango Salad

Learn how to make healthy and delicious shrimp and mango salad with aromatic herbs and honey-lime dressing. High in protein, low-carb, gluten-free, and Paleo-friendly, it's packed with fiber and vitamins. Ready in just 20-25 minutes, it's perfect for any season—swap mango for citrus fruit in the off-season!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Toss 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. 2Whisk together the dressing ingredients and set aside. Toss the salad ingredients with the salad dressing and top with the grilled prawns.