Shrimp and Mango Salsa Salad

It’s Spring Break time for many, but for those that are enjoying a staycation, this recipe is for you! Being the self proclaimed foodie that I am it’s not uncommon to get a picture of some delicious meal that my friends are enjoying, and this week I was inspired by the tropic’s! I have combined my love for mango salsa and shrimp and made a fresh and healthy salad that I imagine could be served at a resort somewhere. So even if you’re not on a beach in the tropics, feel free to kick back with a refreshing drink and this dinner salad and let your imagination go wild!

Author: Christa Johnston

Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!

Servings: 2 | Prep Time: 20 minutes | Cook Time: 10 minutes | Ready in: 30 minutes

Ingredients

• 1 lb uncooked shrimp (about 25 total)
• 2 Romaine Hearts; chopped, washed and dried
• 1 red bell pepper; diced (about 2 cups)
• 1 mango; peeled and diced (about 2 cups)
• 1 avocado; peeled and diced
• 2 tbsp fresh lime juice
• 1 lemon
• 1/2 cup red onion; diced
• 2 tbsp cilantro
• 2 tbsp Jamaican Jerk seasoning
• 1/4 cup olive oil
• salt and pepper

Instructions

Preheat oven to 400 degrees. Lightly spray a 9×13 inch pan with canola oil. In a bowl toss the shrimp in the Jamaican jerk seasoning and spread the shrimp out evenly in the pan. Bake for 10 minutes then remove from the oven and set aside to cool.

In a large bowl combine the mango, bell pepper, red onion, avocado, cilantro, lime juice, the juice of half the lemon and a pinch of salt and pepper and gently toss until well combined.

To make the dressing mix the olive oil, the juice of the other half of your lemon and a pinch of salt and pepper and whisk until well combined.

To assemble the salad place your romaine hearts in a large bowl and drizzle about half of the dressing over the lettuce and toss well add more dressing as desired. Then divide the lettuce onto 2 plates and top with the shrimp and as much of the mango salsa as you wish (for me that was about ¾ of a cup). Enjoy!