Anne’s Shrimp And Mango Salad

  • on October 29, 2017
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Anne's Shrimp And Mango Salad

We had some friends over today and I needed something bright and yummy (and without gluten) to be served on this sunny day. I was browsing my to-do(-again) lists, and opted for a refreshing mango and shrimp salad that I've made before. It's light, it's easy, and it's quite an eye-catcher, so perfect for a summer get-together. As I suspected, it was very well received - though you might hold back with the chilli when catering for kids as well 😉

Servings: 4 people
  • 300 g shrimp peeled cooked
  • 300 g mango cubes
  • 1 pc red chili
  • 1 pc red onion
  • 1 tbsp lime juice freshly squeezed
  • fresh coriander small handful
  • peppercorns generous pinch
  1. If you use frozen shrimp, then defrost them overnight in the fridge or put into a bowl of lukewarm water for a few hours. Drain thoroughly.

  2. Defrost the mango cubes or cut to the fresh mango into small cubes.

  3. Thinly slice the chilli (discard the seeds). Peel the onion, cut either into a small dice or cut into two lengthwise and then into thin slices.

  4. Mix mango, shrimps, chilli, onions and coriander leaves in a bowl. Drizzle with lime juice and sprinkle some crushed pink peppercorns on top.

  5. Serve immediately.

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