Shrimp Cucumber Mango Salad

shrimp mango cucumber salad

I predict that 5 months from now, in the dead of winter, I’ll totally be jonesing for this salad. It’s zesty, crunchy, sweet & spicy!!!  All of my favorite things! It’s summer in a cup; which is how I served it tonight!  No need to turn on the oven/stove/grill. This recipe requires nothing but a fridge, a cutting board, a knife & a few bowls to execute. The best part is that it’s super duper low in calories & has like no fat whatsoever. You know what this means? I get to go hog wild for dessert tonight!

I’m gonna go do that now…Peace out.

Let’s get started!

You are gonna do some chopping.

chopping in progress

You’ll want to defrost the frozen shrimp. I like to rinse it with water & drain them in a colander.

defrosting

The shrimp go into a non reactive bowl (unlike this one!) with a LOT of lime juice. Now it goes into the fridge!

squeezing

So back to chopping…All of this stuff goes into a bowl.

all chopped

And gets tossed with a little more lime juice, salt & pepper.

reamer

After a few hours in the fridge, you drain the shrimp and you comingle these two bowls! FUN.

mixing

A lot of stirring happens, and then you cover the bowl and put it back in the fridge for 30 mins.

more mixing

Then you put the salad in some cups.

shrimp mango cucumber salad

Grab a fork.

shrimp mango cucumber salad

DIG IN!!

forked

Guess who had no leftovers? THIS GIRL.

Shrimp Cucumber Mango Salad

(adapted from a Martha Stewart Living recipe)

  • 1 lb. medium shrimp (pre-cooked/frozen)
  • 1/2 cup plus 3 tablespoons fresh lime juice
  • 1/2 cucumber, halved lengthwise & cut crosswise 1/4 inch thick
  • 2/3 cup chopped mango
  • 1/2 cup finely chopped red onion
  • 1 jalapeno chile, stem and seeds removed, finely chopped
  • 1/4 cup chopped fresh cilantro
  • salt & pepper

Rinse frozen shrimp in warm water to defrost. When shrimp has defrosted, toss them in a non reactive bowl with 1/2 cup lime juice.  Refrigerate for at least an hour-up to two.  Drain the shrimp & put in a new bowl.

Toss together shrimp, cucumber, mango, onion, jalapeno, cilantro, 2 tablespoons lime juice, heavy pinch of salt & pepper in a large bowl. Cover bowl, and put in the fridge for 30 minutes. Before serving, add remaining tablespoon of lime juice.

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10 Comments

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  • August 1, 2010

    I’m not a seafood girl, but I love the sound of “summer in a cup.” Even w/o the shrimp, I bet this would be a hit.

  • August 1, 2010

    Yum, sounds excellent. I make a salad like this but with avocado instead of the mango…got to try the mango version now when I find ripe ones

  • Sarh D
    August 1, 2010

    I hate to burst your bubble…but one serving of shrimp ( 3 oz) although very low in calories (90) is actually 43% of your Cholesterol for the day. So keep that in mind when you splurge on dessert.

  • August 1, 2010

    Hi there,

    All of your recipes look so delicious – thanks so much!

    Erin

  • August 2, 2010

    This looks wonderful~ i might make it tomorrow!

  • August 4, 2010

    I made this and it was wonderfully tasty! Thanks for sharing it.

  • Svetlana
    February 15, 2012

    Lovely salad, thanks so much for the recipe! I’ll just opt out of onion next time and probably add some avocado :)

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