Mango and Shrimp Salad

Name: Mango and Shrimp Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 118 milliliters sliced bottled red bell pepper; 8 Bibb lettuce leaves; 1 Tbsp chili sauce; 237 milliliters halved grape tomatoes; 5 Tbsps lemon juice, divided; 237 milliliters bottled chopped mango; 0 teaspoons crushed red pepper flakes; 0 teaspoons salt; 1 Tbsp sesame oil; 454 grams peeled and deveined shrimp; 473 milliliters water

Mango and Shrimp Salad might be just the main course you are searching for. This recipe makes 4 servings with 194 calories, 25g of protein, and 5g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet.

Instructions

Combine water, 1 tablespoon juice, salt, red pepper flakes, and bay leaf in a large saucepan; bring to a boil.

Ingredients you will need

Red Pepper Flakes

Bay Leaves

Juice

Water

Salt

Equipment you will use

Sauce Pan

Add shrimp. Cover, reduce heat, and simmer 3 minutes or until the shrimp are done.

Ingredients you will need

Shrimp

Drain shrimp, and discard bay leaf. Set shrimp aside.

Ingredients you will need

Bay Leaves

Shrimp

Combine remaining 1/4 cup juice, chili sauce, and oil in a large bowl; stir with a whisk. Gently stir in shrimp, tomatoes, mango, and bell pepper. Line 4 plates evenly with lettuce leaves. Divide salad among plates.

Ingredients you will need

Lettuce Leaf