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Salad

Mango Mandarin Sesame Shrimp Salad

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Ingredients:

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– 1 ½ – 2 pounds uncooked shrimp – shelled and deveined, (tail-on is okay)
– 8 cups chopped romaine – or green leaf lettuce
– 1 avocado – pitted and thinly sliced
– 1 large mango – diced
– ½ cup mandarin oranges
– 1 red bell pepper – diced
– ⅓cup shelled edamame
– ¼ cup cilantro – roughly chopped
– sesame seeds – for topping (optional)
Dressing
– ½ cup oil – (vegetable, canola, or peanut work well)
– ⅓ cup rice vinegar
– ¼ cup soy sauce – (I use low sodium)
– 2 tablespoons sesame oil
– 1 tablespoon sugar
– 1 tablespoon minced garlic
– ½ teaspoon ground ginger – (more to taste)


Instructions

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1. Combine all dressing ingredients in a blender and puree until smooth. Pour 1/3 of the mixture into a large resealable bag. Add shrimp to bag, seal, and chill for 10-30 minutes. Cover and chill the remaining sauce to use for a dressing.

2. Discard marinade and grill shrimp over medium heat OR sauté in a skillet over medium heat on the stove for 4-8 minutes until shrimp turn pink.

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3. Assemble salads with lettuce, avocado slices, mangoes, mandarin oranges, bell peppers, and edamame.

Top with shrimp (you can remove the tails first if desired).

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Serve with reserved dressing and garnish with cilantro and sesame seeds.

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