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MealDinnerSeafoodHigh-FiberPescatarianSummerLunchAppetizersEasyLow-CarbHealthyGluten-FreeDairy-Free

Fiery Shrimp Salad

Get ready to turn up the heat with this fiery shrimp salad! Succulent poached shrimp is tossed in a tangy dressing with a kick of spice, then served in lettuce cups with colorful veggies and fruit. It's a flavor explosion in every bite that'll make your taste buds do the happy dance!

Fiery Shrimp Salad
Fiery Shrimp Salad

Ingredients

for 6 servings

  • 2 tablespoons kosher salt, plus 1 teaspoon, divided
  • 6 tablespoons fresh lime juice, divided
  • 1 lb shrimp (455 g), 16/20 count, peeled and deveined
  • ¼ cup mayonnaise (60 g)
  • 2 teaspoons McCormick® Fiery Spice Blend, plus more for garnish
  • 1 teaspoon dijon mustard
  • 1 medium shallot, minced
  • 1 small jalapeño, seeded and minced
  • ¼ cup thinly sliced chives (10 g), plus more for garnish
  • 1 cup diced Persian cucumber (135 g)
  • 1 cup diced mango (165 g), plus more, sliced, for garnish
  • 1 medium avocado, pitted and diced
  • ½ teaspoon freshly ground black pepper
  • 6 leaves green leaf lettuce, washed

Preparation

  1. Bring a large pot of water with 2 tablespoons salt and ¼ cup (60 ml) lime juice to a low boil over medium heat. Working in batches of about 6, poach the shrimp until they are firm, opaque, and have a ‘C’ shape but are not tightly curled. The internal temperature should read 145˚F (63˚C). Transfer the cooked shrimp to the refrigerator to cool completely.
  2. In a medium bowl, mix together the mayonnaise, remaining 2 tablespoons lime juice, Fiery spice blend, Dijon, shallot, jalapeño, and chives.
  3. Toss cooled shrimp in the dressing to coat, then fold in the cucumber, mango, and avocado. Season with the remaining teaspoon of salt and the pepper.
  4. Serve the shrimp salad in the lettuce leaves. Garnish with chives, mango slices, and more Fiery spice blend, if desired. Serve cold.
  5. Enjoy!
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