Shrimp and Mango Salad with Pineapple Vinaigrette

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Shrimp and mango salad with pineapple vinaigrette stands as a shining example of the fusion of freshness, flavor, and health.

Course Main Course

Cuisine American

Keyword mango, pineapple vinaigrette, salad, shrimp

Prep Time 30

Cook Time 15

Servings people

Calories 203kcal

Cost $15

In a bowl, whisk the lime juice with the pineapple juice and slowly pour in the olive oil while whisking constantly. Season to taste with sea salt and freshly ground black pepper.
3 tablespoon lime juice, 3 tablespoon fresh pineapple juice, ¼ cup extra-virgin olive oil, Sea salt and freshly ground black pepper to taste
Bring 6 cups of water to a boil in a pot and reduce to a simmer. Add the lemon juice, bay leaves, 2 teaspoon sea salt and the whole peppercorns and simmer for about 15 minutes.
¼ cup lemon juice, 2 bay leaves, 1 teaspoon whole peppercorns
Add the shrimp and simmer for another 2 minutes, until the shrimp are just cooked.
1 lb large uncooked shrimp
Drain and place the shrimp in a bowl and in the refrigerator until cool.
When ready to assemble, mix the cooked shrimp with the mangoes, onions and cilantro and pour the pineapple vinaigrette on top.
2 mangoes, ½ cup chopped red onion, 3 tablespoon fresh cilantro
Place a Boston lettuce leaf in each serving plate and fill them with the mango and shrimp mixture.
6 Boston lettuce leaves