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 😉
The original recipe is from Anne’s blog, and she’s actually blogged about it a couple of times (see here and here)
Shrimp and Mango Salad
300 g peeled cooked shrimp
300 g mango cubes
1 red chilli
1 small red onion
2 Tbsp freshly squeezed lime juice
a small handful of fresh coriander leaves/cilantro
a generous pinch of pink peppercorns
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.