Grilled Shrimp Mango Avocado Salad

Name: Grilled Shrimp Mango Avocado Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1.5 lbs large shrimp, peeled and deveined; 1 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp ground cumin; 2 tbsp olive oil (for shrimp); 1 tsp lime zest; 6 cups mixed salad greens; 2 ripe mango, peeled and diced; 2 ripe avocado, pitted and sliced; 1/4 cup red onion, thinly sliced; 1/4 cup fresh lime juice; 1/4 cup extra-virgin olive oil (for dressing); 1/4 cup fresh cilantro, finely chopped; 2 tsp raw honey (omit for strict Whole30); 1/2 tsp kosher salt

Smoky chili-lime grilled shrimp served over mixed greens with ripe mango, creamy avocado, and a bright cilantro-lime dressing. A vibrant Paleo salad that works as a light main.

28 minEasyServes 4305 cal/serving

CaribbeanSaladGrill and StovetopPaleoPescatarianWhole30High ProteinLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1.5 lbs large shrimp, peeled and deveined
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
2 tbsp olive oil (for shrimp)
1 tsp lime zest
6 cups mixed salad greens
2 ripe mango, peeled and diced
2 ripe avocado, pitted and sliced
1/4 cup red onion, thinly sliced
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil (for dressing)
1/4 cup fresh cilantro, finely chopped
2 tsp raw honey (omit for strict Whole30)
1/2 tsp kosher salt

Instructions

1

In a bowl, toss 1.5 lbs peeled and deveined large shrimp with 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1 tsp lime zest, 2 tbsp olive oil (for shrimp), and a pinch of 1/2 tsp kosher salt. Marinate for 10 minutes while you prepare the rest.
2

Make the dressing: whisk together 1/4 cup fresh lime juice, 1/4 cup extra-virgin olive oil (for dressing), 1/4 cup finely chopped fresh cilantro, and 2 tsp raw honey (omit for strict Whole30) in a small bowl. Season with salt and set aside.
3

Preheat a grill or grill pan over medium-high heat. Thread the shrimp onto skewers if using a grill. Grill the shrimp for 2-3 minutes per side until opaque and cooked through to an internal temperature of 145 degrees F. Remove from heat.
4

Arrange 6 cups mixed salad greens on a large platter. Top with 2 peeled and diced ripe mango, 2 pitted and sliced ripe avocado, and 1/4 cup thinly sliced red onion.
5

Place the warm grilled shrimp over the salad, drizzle with the dressing, and serve immediately.

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Questions

What internal temperature should Grilled Shrimp Mango Avocado Salad reach?

For Grilled Shrimp Mango Avocado Salad, the target internal temperature is 145 F (about 65 C), given in step 3. A probe thermometer removes the guesswork.

How long should Grilled Shrimp Mango Avocado Salad marinate?

Step 1 reads: "Marinate for 10 minutes while you prepare the rest." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Do I need any special equipment for Grilled Shrimp Mango Avocado Salad?

Beyond a knife and a board, the method uses skewers (step 3) and a grill pan (step 3).

Can I make Grilled Shrimp Mango Avocado Salad less spicy?

Yes. The heat in Grilled Shrimp Mango Avocado Salad comes from 1 tsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes.

Is Grilled Shrimp Mango Avocado Salad keto-friendly?

A serving of Grilled Shrimp Mango Avocado Salad carries 20 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 100 percent of the budget; against a moderate 100 g low-carb day it is 20 percent.

Does Grilled Shrimp Mango Avocado Salad contain shellfish?

Yes: 1.5 lbs large shrimp, peeled and deveined and 2 tbsp olive oil (for shrimp). The full allergen list for this entry is shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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