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Garlic Shrimp Salad with Mango, Toasted Almonds and Citrus Vinaigrette

Makes: 4  servings Prep 45 mins Start to Finish 1 hr
Garlic Shrimp Salad with Mango, Toasted Almonds and Citrus Vinaigrette


  • 1 pound  large shrimp, peeled and deveined
  • 6 tablespoons  extra-virgin olive oil
  • 3 tablespoons  fresh lime juice
  • 1 tablespoon  plus 1/4 teaspoon minced garlic
  • 3 tablespoons  fresh orange juice
  • 1 small jalapeno, halved, seeded and finely chopped
  • 1/2 small red onion, thinly sliced
  • 1/2 cup  chopped fresh cilantro
  • 6 cups  mixed salad greens (such as romaine, Bibb, escarole and radicchio), torn
  • 1 mango, peeled, sliced and cut into 1/4-inch-thick sticks
  • 1/2 papaya, peeled, seeded and cut into 1/4-inch-thick sticks
  • 1/2 cup  sliced almonds, toasted


1. Rinse shrimp and pat dry; transfer to a bowl. Add 1 tablespoon each oil, lime juice and garlic; toss to combine. Season with salt and pepper. Marinate at room temperature 15 minutes.

2. Meanwhile, whisk together remaining 2 tablespoons lime juice, 14 teaspoon garlic, the orange juice and jalapeno. Add 4 tablespoons oil in a slow stream, whisking until combined well. Stir in onion and cilantro; salt and pepper to taste, for vinaigrette.

3. Heat remaining 1 tablespoon oil in a large nonstick skillet. Add shrimp, in 2 batches, and cook, turning once, until golden brown and opaque, about 3 minutes per batch. Transfer, as cooked, to a plate.

4. Combine greens, mango, papaya and almonds in a large bowl.

5. Toss with enough vinaigrette to coat; salt and pepper to taste. Mound salad on plates alongside shrimp and serve.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)415,
  • Fat, total(g)29,
  • chol.(mg)140,
  • sat. fat(g)4,
  • carb.(g)19,
  • fiber(g)3,
  • pro.(g)23,
  • sodium(mg)155,
  • Percent Daily Values are based on a 2,000 calorie diet