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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, 16/20 count, peeled and deveined (455 g)
  • ¼ cup
    mayonnaise (60 g)
  • 2 teaspoons
    McCormick® Fiery Spice Blend, plus more for garnish Schwartz® Fiery Spice Blend, plus more for garnish Club House® Fiery Spice Blend, plus more for garnish
  • 1 teaspoon
    dijon mustard
  • medium shallot, minced
  • 1 small jalapeño, seeded and minced
  • ¼ cup
    chives, thinly sliced, plus more for garnish (10 g)
  • 1 cup
    persian cucumber, diced (135 g)
  • 1 cup
    mango, diced, plus more, sliced, for garnish (165 g)
  • 1 medium avocado, pitted and diced
  • ½ teaspoon
    freshly ground black pepper
  • 6 green leaf lettuces, washed
    Calories 198
    Fat 9g
    Carbs 12g
    Fiber 2g
    Sugar 7g
    Protein 17g

Estimated values based on one serving size.

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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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