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 😉
- 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
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.
Defrost the mango cubes or cut to the fresh mango into small cubes.
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.
Mix mango, shrimps, chilli, onions and coriander leaves in a bowl. Drizzle with lime juice and sprinkle some crushed pink peppercorns on top.