O.M.G this salad is what I needed for the summer!
This is my first summer in all the meaning of the word. Living in Venezuela, especially in Caracas, is like having the most stable weather all year long (20º – 28º). That’s why Caracas is called “the eternal spring city”.
I know people complain all the time about winter and the cold, but I LOVE it. It’s so fascinating to watch the city in a completely different light every three months. The people using cozy coats, gloves and winter boots. And of course, when the cold season ends you can enjoy the summer and really appreciate a warm beach day.
So, last week I had a lot of “summer things” to do and after a long day in the Cascais bay I just wanted to go home and eat something fresh but fulfilling — I was starving. Then I remembered this shrimp salad with mango and honey dressing.
This salad has it all to be the perfect summer salad: a bunch of fresh ingredients (tomatoes, lettuce and delicious avocado), a sweet and tropical mango and lots of shrimp marinated in honey and lime. It’s sweet and savory, light, tasteful and incredibly easy to make.
This salad has it all to be the perfect summer salad: a bunch of fresh ingredients (tomatoes, lettuce and delicious avocado), a sweet and tropical mango and lots of shrimp marinated in honey and lime. It's sweet and savory, light, tasteful and incredibly easy to make.
- 400 gr big shrimps
- 50 gr of lettuce
- 2 to matoes into cubes
- 1 avocado into cubes
- ½ onion preferably purple, thinly sliced
- 1 firm-ripe mango into cubes
- salt
- white pepper
- garlic powder
- 2 tbsp olive oil extra virgin
- 2 tbsp of honey
- 1 lime juice
- 1 teaspoon mustard
- salt
- black pepper
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Into a big bowl put the tomatoes, the avocado, the onion, the mango and the lettuce.
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Prepare the dressing mixing all the ingredients. Save the half of the mix as a dressing and the other half will be used to marinate the shrimps.
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Season the shrimps ---previously cleaned and deveined--- with salt, white pepper and garlic powder. Marinate the seasoned shrimps in the honey and lime dressing for 10 minutes.
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In a hot pan add some olive oil and put the shrimps to cook until they look slightly golden. Let them chill and incorporate them to the big bowl with the rest of the ingredients.
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Add the remaining dressing and stir. Serve and enjoy every bite of this salad.
The pan must be really hot to get that golden finish without overcooking the shrimps. Let them in the pan up to 10 minutes.
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Owner and Food blogger on The Cookware Geek. She loves cooking, baking, traveling, playing with the cats, and knitting. She believes that eating delicious meals doesn’t require a culinary degree or a Michelin-star chef in your kitchen.