Fresh Mango Salad with Shrimp

This is a perfect summer meal. The mango salad combines super fresh, tasty ingredients that, while they can be enjoyed year-round due to our shrinking world, just zing on an entirely new level at this time of year. The tomato positively bursts with flavor, the mango is sweet and juicy, and the red onion provides both brilliant color and perfect tang and spice. Meanwhile, the shrimp pairs perfectly with its hint of protein and texture change.

I served this as a full meal but if you're looking for a little extra try some freshly prepared basmati rice with diced green onions and sesame seeds. Or, if you think of something else that goes even better, let us know in the comments below.

Difficulty: easy
Time: 20 min



Fresh Mango Salad with Shrimp
Ingredients:
1 red onion, chopped
1.5 c mango, chopped
1 beefsteak tomato, chopped
1/2 c fresh cilantro, chopped
3 garlic cloves, minced
1 tbsp lime juice
2 tbsp cider vinegar
1 tsp olive oil
8 oz raw shrimp, peeled and deveined
1 tsp oregano, dried
1/2 tsp black pepper

To prepare the mango salad, simply chop and combine the onion, mango, tomato, cilantro, garlic, lime juice, and cider vinegar in a bowl. Toss well to combine and set aside.

Get a grill pan heating to medium-high. Add the olive oil, swirling to coat. Add the shrimp to the pan and immediately sprinkle on the oregano and black pepper. Cook for 2 minutes and flip. Cook another 2 minutes or until the shrimp are pink and fully cooked. Immediately remove from the heat.

Serve the shrimp over the mango salad. Enjoy!

Servings: 2
Serving size: 2 c salad + 4 oz shrimp
Nutrition: calories 211; carbs 32g; fat 1g; protein 21g; sodium 199mg; iron 20mg