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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
  • medium shallot, minced
  • 1 small jalapeño, seeded and minced
  • ¼ cup chives (10 g), thinly sliced, plus more for garnish
  • 1 cup persian cucumber (135 g), diced
  • 1 cup mango (165 g), diced, plus more, sliced, for garnish
  • 1 medium avocado, pitted and diced
  • ½ teaspoon freshly ground black pepper
  • 6 green leaf lettuces, washed

Nutrition Info

  • Calories 257
  • Fat 13g
  • Carbs 18g
  • Fiber 7g
  • Sugar 8g
  • Protein 19g

Estimated values based on one serving size.

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!

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
  • medium shallot, minced
  • 1 small jalapeño, seeded and minced
  • ¼ cup chives (10 g), thinly sliced, plus more for garnish
  • 1 cup persian cucumber (135 g), diced
  • 1 cup mango (165 g), diced, plus more, sliced, for garnish
  • 1 medium avocado, pitted and diced
  • ½ teaspoon freshly ground black pepper
  • 6 green leaf lettuces, washed

Nutrition Info

  • Calories 257
  • Fat 13g
  • Carbs 18g
  • Fiber 7g
  • Sugar 8g
  • Protein 19g

Estimated values based on one serving size.

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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