Spiced Shrimp and Mango Salad Recipe
serves 2 - 3 people as a main course
1 cup of cooked shrimp, peeled and deveined (mine were from Wild Fork Foods, I think it was these)
1 ripe mango, cubed
2 hearts of romaine lettuce, chopped
hearts of palm, sliced (about half a can)
extra virgin olive oil, of the best quality you have
juice of about 1/2 a lemon
spice mixture: cumin (about a tsp), garlic powder (about a tsp), chili powder (about a tsp),white pepper & salt to taste
Start by defrosting the shrimp if necessary and patting it dry.
This is a salad, so it’s really a no brainer, you toss it all together to mix in the spices, lemon juice, and olive oil and enjoy, especially when it feels like a sauna outside. But here are a few notes:
I like to leave the mango chunks pretty big so that they don’t get soggy as you toss the salad and so that you get a really good, mango bite instead of just a hint of mango (this salad would be extraordinary served with Hint of Lime chips… but I’m getting off track).
Buy the shrimp precooked so that you can make this as a quick after gym meal or if you have people over and accidentally get too drunk too fast (more on that later).
The spice mixture is what really makes this stand out, so don’t skip any of the ingredients. They’re all staple spices that you should own if you don’t already. This recipe was inspired by an African spice mixture I read about somewhere, and it’s the spices, not the dressing, that make it so flavorful - making it both super healthy and a way to enjoy the flavors of the ingredients.
