Stashcook: Meal Planner & Recipe Keeper

Spicy Citrus Shrimp Salad Recipe

Name: Spicy Citrus Shrimp Salad
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4
Ingredients: 350 g Shrimp, peeled and deveined; 1 bunch Cilantro; 5 Limes; 2 Serrano Peppers; 5 Radishes; 2 cloves Garlic; 1/2 Red Bell Pepper; 1/2 Yellow Bell Pepper; 1/2 Orange Bell Pepper; 1 Mango; 1/2 Red Onion; 1 head Romaine Lettuce; 2 tbsp Extra Virgin Olive Oil; Salt, to taste

Stashcook

This is a yummy salad with shrimp and fresh veggies. It has a green sauce that is a little spicy and very tangy. You mix everything in a bowl and can eat it with chips or lettuce. It's colorful and perfect for a hot day!

Ingredients

350 g Shrimp, peeled and deveined

1 bunch Cilantro

5 Limes

2 Serrano Peppers

5 Radishes

2 cloves Garlic

1/2 Red Bell Pepper

1/2 Yellow Bell Pepper

1/2 Orange Bell Pepper

1 Mango

1/2 Red Onion

1 head Romaine Lettuce

2 tbsp Extra Virgin Olive Oil

Salt, to taste

Method

Wash the cilantro and reserve a few leaves for garnish. Place the rest in a blender.

Squeeze the juice of 4 limes into the blender.

Roughly chop 1 Serrano pepper, removing seeds if less heat is desired, and add it to the blender along with the garlic cloves.

Blend until smooth with a pinch of salt, adding a splash of water if needed to get a pourable dressing.

In a pan over medium-high heat, cook the shrimp with 1 tablespoon of olive oil for about 3 minutes on each side, until they turn pink and are just cooked. Season with salt and set aside.

Thinly slice the radishes, dice the bell peppers, and chop the mango into bite-sized pieces.

Thinly slice the red onion and the remaining Serrano pepper.

In a large bowl, combine the cooked shrimp, sliced radishes, diced bell peppers, chopped mango, sliced onion, and Serrano pepper.

Pour the cilantro-lime dressing over the salad and toss to coat evenly.

Chill the salad for about 10 minutes in the refrigerator.

Serve the salad on a bed of romaine lettuce leaves, garnished with reserved cilantro leaves and a drizzle of the remaining olive oil.

Cut the remaining lime into wedges for squeezing over the salad just before eating.

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