Grilled Shrimp with Mango and Avocado Salad

This Grilled Shrimp with Mango and Avocado Salad is a vibrant and refreshing dish perfect for warm-weather dining or a light meal option. The combination of succulent tiger shrimp, sweet mango, and creamy avocado creates a delicious balance of flavors and textures. The citrusy ponzu marinade adds a burst of freshness, perfectly complementing the sweetness of the mango and richness of the avocado. For those who enjoy a bit of heat, the addition of a touch of chili and fresh herbs elevates the dish even further. This salad is quick to prepare, making it an excellent choice for busy weekdays or impromptu gatherings. Serve it as a main dish or a delightful appetizer, and watch as it becomes a favorite at your table. Whether you're hosting a summer barbecue or looking for a healthy lunch option, this recipe offers a taste of tropical sunshine on your plate. Discover a new family favorite that surely will have everyone asking for seconds!

Ingredients

Main Ingredients:

400 g tiger shrimp
30 g butter
A handful of green sprouts

Marinade/Sauce:

50 ml ponzu sauce
Juice of 1/2 lemon
Juice of 1 lime
Juice of 1 orange
1/2 chili, chopped
1 tsp honey
1 tbsp parsley, chopped
Salt to taste

Salad:

1 mango, diced
1 avocado, diced
150 g green salad leaves

Preparation Time

Total time: 30 minutes

Step-by-Step Instruction

Prepare the Marinade: In a bowl, combine the lemon, lime, and orange juices with ponzu sauce, salt, chopped chili, honey, and parsley. Stir well until all ingredients are integrated.
Marinate the Shrimp: Divide the marinade in half. Use one half to coat the tiger shrimp, ensuring they're well covered. Reserve the other half for dressing the salad. Let the shrimp marinate for approximately 15 minutes.
Cook the Shrimp: Heat the butter in a pan over medium-high heat. Once melted, add the marinated shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink and are cooked through, turning occasionally.
Assemble the Salad: In a large salad bowl, add the green salad leaves, diced mango, and avocado. Toss gently to mix the ingredients.
Dress the Salad: Pour the reserved marinade over the salad mixture and toss lightly to coat all the components evenly.
Serve: Plate the salad and top with the grilled shrimp. Garnish with a sprinkle of green sprouts for added flavor and texture.
Enjoy: Serve immediately while the shrimp is still warm for the best taste experience.

Tips

Substitute parsley with cilantro for a different flavor profile.
Adjust the chili quantity based on your heat preference.
For a vegetarian version, replace shrimp with grilled tofu or tempeh.

Nutritions

Calories: Approximately 320 per serving
Protein: 22g
Fats: 14g
Carbs: 24g

Variations

Try substituting mango with papaya or pineapple for a new taste.
Use mixed greens or spinach instead of salad leaves for a different texture.
Incorporate quinoa or couscous for a more filling version.

Serving Suggestions

Serve with a side of crusty bread or grilled vegetables.
Pair with a chilled white wine or a light lager for an ideal meal.

Best Places

The Blue Elephant - Renowned for its remarkable seafood dishes. Location: 2334 Royal St, Bangkok, Thailand.
Le Shrimp Ramen - Innovative shrimp delights with Asian flair. Location: Orchard Rd, Singapore.
Nobu - A stylish restaurant with exquisite seafood options. Location: Hudson St, New York, USA.
La Mar by Gastón Acurio - Offers flavorful Peruvian seafood. Location: 399 The Embarcadero, San Francisco, USA.
Roka Akor - Features delicious grilled dishes and sushi. Location: N Scottsdale Rd, Scottsdale, USA.
Shrimp Factory - Casual spot focusing on fresh shrimp cuisine. Location: Historic District, Savannah, USA.
Kappo Shunsui - An intimate dining space with chef experiences. Location: Raffles Hotel, Singapore.
Angler - A top-notch seafood restaurant with creative adaptations. Location: South Pl, London, UK.
The Boiling Crab - Casual and fun seafood experience. Location: Alton Pkwy, Irvine, USA.
Cha Cha Cha - Unique Mexican-infused seafood dishes. Location: Arts District, Los Angeles, USA.