appetizers

Fiery Shrimp Salad

Name: Fiery Shrimp Salad
Prep time: 20 min
Cook time: 10 min
Yield: 6
Cuisine: Asian Other,
Ingredients: 1; 2 tbsps (30 ml) plus 1 teaspoon (5 ml) kosher salt divided; 6 tbsps (90 ml) fresh lime juice divided; 1 pound (500 g) shrimp (16 to 20 count) peeled and deveined; 1/4 cup (60 ml) mayonnaise; 2 tsps (10 ml) fiery plus more for garnish; 1 tsp (5 ml) Dijon mustard; 1 medium shallot minced; 1 small jalapeño seeded and minced; 1/4 cup (60 ml) chives thinly sliced, plus more for garnish; 1 cup (250 ml) diced cucumber; 1 cup (250 ml) diced mango plus more, sliced, for garnish; 1 medium avocado pitted and diced; 1/2 tsp (2 ml) freshly ground black pepper; 6 green lettuce leaves washed

Salad doesn’t have to be bland. Add a little heat to shrimp with Fiery Seasoning from the Tasty™ Seasoning Kit. Cool cucumbers, mango and creamy avocado balance it all out. Recipe & Photo Credit: Tasty.

20 min

PREP TIME

10 min

COOK TIME

14

INGREDIENTS

Ingredients
Preparation
Related Recipes
Reviews

INGREDIENTS 6 SERVINGS

2 tablespoons (30 milliliters) plus 1 teaspoon (5 ml) kosher salt , divided
6 tablespoons (90 milliliters) fresh lime juice , divided
1 pound (500 grams) shrimp , (16 to 20 count) peeled and deveined
1/4 cup (60 milliliters) mayonnaise
2 teaspoons (10 milliliters) fiery , plus more for garnish
1 teaspoon (5 milliliters) Dijon mustard
1 medium shallot , minced
1 small jalapeño , seeded and minced
1/4 cup (60 milliliters) chives , thinly sliced, plus more for garnish
1 cup (250 milliliters) diced cucumber
1 cup (250 milliliters) diced mango , plus more, sliced, for garnish
1 medium avocado , pitted and diced
1/2 teaspoon (2 milliliters) freshly ground black pepper
6 green lettuce leaves , washed

Preparation

1 Bring a large pot of water with 2 tablespoons (30 ml) salt and 1/4 cup (60 ml) lime juice to a low boil over medium heat. Working in batches of about 6, poach the shrimp until they are firm, opaque, and have a ‘C’ shape but are not tightly curled. The internal temperature should read 145˚F (63˚C). Transfer the cooked shrimp to the refrigerator to cool completely.
2 In a medium bowl, mix together the mayonnaise, remaining 2 tablespoons (30 ml) lime juice, Fiery Seasoning, Dijon, shallot, jalapeño, and chives.
3 Cut the cooled shrimp into 1/2-inch (1-cm) pieces. Toss in the dressing to coat, then fold in the cucumber, mango, and avocado. Season with the remaining teaspoon (5 ml) of salt and the pepper.
4 Serve the shrimp salad in the lettuce leaves. Garnish with chives, mango slices, and more Fiery Seasoning, if desired. Serve cold.
5 Enjoy!