Garlic Shrimp Salad with Mango, Toasted Almonds and Citrus Vinaigrette
Recipe from Ladies' Home Journal

Jalapeno, cilantro, and citrus juice make a spicy, zippy dressing for the grilled shrimp, fruit, and greens in this main-dish salad.


Garlic Shrimp Salad with Mango, Toasted Almonds and Citrus Vinaigrette

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Servings: 4 servings
Prep Time: 45 mins
Total Time: 1 hr
Related Categories: Low Carb, Shrimp Salad, Shrimp Salad, Shrimp Salad, Shrimp Salad
 
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Ingredients
  • 1  pound
    large shrimp, peeled and deveined
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  • 6  tablespoons
    extra-virgin olive oil
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  • 3  tablespoons
    fresh lime juice
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  • 1  tablespoon
    plus 1/4 teaspoon minced garlic
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  • 3  tablespoons
    fresh orange juice
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  • 1  small
    jalapeno, halved, seeded and finely chopped
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  • 1/2  small
    red onion, thinly sliced
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  • 1/2  cup
    chopped fresh cilantro
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  • 6  cups
    mixed salad greens (such as romaine, Bibb, escarole and radicchio), torn
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  • 1 
    mango, peeled, sliced and cut into 1/4-inch-thick sticks
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  • 1/2 
    papaya, peeled, seeded and cut into 1/4-inch-thick sticks
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  • 1/2  cup
    sliced almonds, toasted
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Directions
1.
Rinse shrimp and pat dry; transfer to a bowl. Add 1 tablespoon each oil, lime juice and garlic; toss to combine. Season with salt and pepper. Marinate at room temperature 15 minutes.
2.
Meanwhile, whisk together remaining 2 tablespoons lime juice, 1/4 teaspoon garlic, the orange juice and jalapeno. Add 4 tablespoons oil in a slow stream, whisking until combined well. Stir in onion and cilantro; salt and pepper to taste, for vinaigrette.
3.
Heat remaining 1 tablespoon oil in a large nonstick skillet. Add shrimp, in 2 batches, and cook, turning once, until golden brown and opaque, about 3 minutes per batch. Transfer, as cooked, to a plate.
4.
Combine greens, mango, papaya and almonds in a large bowl.
5.
Toss with enough vinaigrette to coat; salt and pepper to taste. Mound salad on plates alongside shrimp and serve.
Nutrition information
Calories 415, Total Fat 29 g, Saturated Fat 4 g, Cholesterol 140 mg, Sodium 155 mg, Carbohydrate 19 g, Fiber 3 g, Protein 23 g. Percent Daily Values are based on a 2,000 calorie diet
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