Fiery Shrimp Salad
July 17, 2019
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
- 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.
- In a medium bowl, mix together the mayonnaise, remaining 2 tablespoons lime juice, Fiery spice blend, Dijon, shallot, jalapeño, and chives.
- 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.
- Serve the shrimp salad in the lettuce leaves. Garnish with chives, mango slices, and more Fiery spice blend, if desired. Serve cold.
- 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
- 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.
- In a medium bowl, mix together the mayonnaise, remaining 2 tablespoons lime juice, Fiery spice blend, Dijon, shallot, jalapeño, and chives.
- 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.
- Serve the shrimp salad in the lettuce leaves. Garnish with chives, mango slices, and more Fiery spice blend, if desired. Serve cold.
- Enjoy!
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