Shrimp & Mango Salad

Recipe By Lena Abraham

The two featured ingredients of this salad, shrimp and mangoes, are terrifically fresh here in the Central Pacific region of Costa Rica. Pleasantly crunchy and loaded with fresh ingredients, this salad is light and refreshing, with a bright, savory dressing that is one of the easiest ways to get in our fruits and veggies (in under 30 minutes!).

Ingredients

For the dressing

• 2 Tbsp. white or yellow miso

• 1 Tbsp. freshly grated ginger

• 2 Tbsp. honey 

• 2 Tbsp. lime juice

• 1 Tbsp. extra-virgin olive oil

• 1 tsp. toasted sesame oil

For the salad

• 1 lb. medium shrimp, peeled and deveined 

• Kosher salt 

• Freshly ground black pepper

• 1 Tbsp. extra-virgin olive oil

• 1/2 medium head napa cabbage, thinly sliced

• 1 large or 2 small ripe mangos, chopped

• 2 small cucumbers (such as Persian cucumbers), chopped

• 1 ripe avocado, cubed

• Roughly chopped toasted salted peanuts, for garnish 

• Fresh basil or cilantro leaves, for garnish

Directions

Step 1 Whisk to combine all dressing ingredients in a medium bowl.

Step 2 Season shrimp all over with salt and pepper. In a large skillet, heat oil over medium heat. Add shrimp and cook until pink and opaque, about 2 minutes per side. Transfer to a plate to cool.

Step 3 Combine cabbage, mango, cucumbers, and avocado in a large bowl. Add dressing and toss gently to coat and mix the ingredients.

Step 4 Serve salad topped with shrimp, chopped peanuts, and herbs.

Original recipe can be found at https://www.delish.com/cooking/recipe-ideas/a39413312/shrimp-and-mango-salad-recipe/