Caribbean Shrimp Salad
Dive into a vibrant burst of tropical flavors with this Caribbean Shrimp Salad, a delightful fusion of zesty shrimp and refreshing produce perfect for your next meal. Succulent shrimp are coated in a smoky blend of paprika, garlic powder, and black pepper, then pan-seared to perfection. This protein-packed centerpiece is paired with a vibrant medley of fresh romaine lettuce, sweet mango, juicy pineapple, creamy avocado, crisp red bell pepper, and zesty red onion for a harmonious mix of textures and tastes. A tangy lime vinaigrette, lightly sweetened with honey and infused with a hint of Dijon mustard, ties everything together. Finished with a sprinkle of fresh cilantro, this tropical shrimp salad is not only visually stunning but also delivers a satisfying, nutrient-rich dish that’s quick to prepare in just 30 minutes. Ideal for lunch or a light dinner, this salad is your ticket to a taste of the Caribbean in every bite!
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Recipe Information
Ingredients
- 500 grams large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons salt
- 4 cups romaine lettuce (chopped)
- 1 medium mango (cubed)
- 1 cup pineapple (cubed)
- 1 large avocado (sliced)
- 1 medium red bell pepper (thinly sliced)
- 0.5 medium red onion (thinly sliced)
- 2 tablespoons fresh cilantro (chopped)
- 3 tablespoons fresh lime juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoons chili flakes (optional)
Instructions
In a medium bowl, combine the shrimp, 1 tablespoon of olive oil, paprika, garlic powder, black pepper, and salt. Mix well to coat the shrimp evenly.
Heat a skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Cook the shrimp for 2-3 minutes on each side, or until they turn pink and are cooked through. Remove from heat and let them cool slightly.
In a large serving bowl, assemble the salad by layering the romaine lettuce, mango, pineapple, avocado slices, red bell pepper, and red onion.
In a small bowl, whisk together the lime juice, honey, Dijon mustard, chili flakes (if using), and 1 tablespoon of olive oil until well combined. Adjust the seasoning with salt and pepper to taste.
Drizzle the dressing over the salad and gently toss to combine.
Top the salad with the cooked shrimp and garnish with fresh cilantro.
Serve the salad immediately and enjoy the tropical burst of flavors!
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 2305 mg | 100% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 71.7 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3759 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
