Shrimp Mango Summer Salad (Printable Version)
# What You'll Need:
→ Dressing
01 -
30 ml white or yellow miso paste
02 -
15 ml freshly grated ginger
03 -
30 ml honey
04 -
30 ml lime juice
05 -
15 ml extra-virgin olive oil
06 -
5 ml toasted sesame oil
→ Salad
07 -
450 g medium shrimp, peeled and deveined
08 -
Kosher salt, to taste
09 -
Freshly ground black pepper, to taste
10 -
15 ml extra-virgin olive oil
11 -
Half a medium head napa cabbage, thinly sliced
12 -
1 large ripe mango or 2 small, chopped
13 -
2 small cucumbers (e.g., Persian), chopped
14 -
1 ripe avocado, cubed
15 -
Roughly chopped toasted salted peanuts, for garnish
16 -
Fresh basil or cilantro leaves, for garnish
# Step-by-Step Directions:
01 -
Whisk together miso paste, grated ginger, honey, lime juice, extra-virgin olive oil, and toasted sesame oil in a medium bowl until smooth.
02 -
Season shrimp evenly with kosher salt and freshly ground black pepper. Heat extra-virgin olive oil in a large skillet over medium heat. Add shrimp and cook until pink and opaque, approximately 2 minutes per side. Remove from heat and set aside to cool.
03 -
In a large bowl, combine thinly sliced napa cabbage, chopped mango, cucumbers, and cubed avocado. Drizzle the dressing over the mixture and toss gently to coat evenly.
04 -
Plate the salad and top with cooked shrimp, chopped toasted peanuts, and fresh basil or cilantro leaves before serving.
# Helpful Notes:
01 -
Use thinly sliced romaine or endive as alternatives to napa cabbage for varied texture. Substitute peanuts with toasted sunflower or sesame seeds if preferred.
02 -
Check seafood sourcing guidelines for responsibly caught shrimp options.