Cooked - Mango Pineapple Shrimp Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mango Pineapple Shrimp Salad

4.0

1 pound U20 fresh shrimp

1 ½ cups small-diced fresh mango (frozen may be substituted that you thaw and drain well)

1 ½ cups small-diced fresh pineapple (frozen may be substituted that you thaw and drain well)

¼ cup red onion (diced small, or to taste)

1 serrano chile or jalapeno pepper (seeded and diced very small (serrano is much hotter than jalapeno))

1 ripe Hass avocado (diced into small pieces)

⅓ cup fresh cilantro (finely minced, or to taste)

1 teaspoon cumin (or to taste (I used 2 teaspoons))

3 to 4 tablespoons lime juice

1 teaspoon kosher salt (or to taste)

1 teaspoon freshly ground black pepper (or to taste)

Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🥙Light Meal🏞️Picnic🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 76 weeks ago

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