How To Make Spicy Shrimp Salad
Turn it up with this delightfully fiery and spicy shrimp salad made with the freshest ingredients: shrimp, cucumber, peppers, mango, lettuce, and more!
Serves:
Ingredients
- 2tbspkosher salt,plus an additional 1 tsp, divided
- 6tbspfresh lime juice,divided
- 1lbshrimp,peeled, deveined
- ¼cupmayonnaise
- 2tspMcCormick® Fiery Spice Blend,plus more for garnish
- 1tspdijon mustard
- medium shallot,minced
- 1smalljalapeño,seeded, minced
- ¼cupchives,thinly sliced, plus more for garnish
- 1cuppersian cucumber,diced
- 1cupmango,diced
- 1medium avocado,pitted, diced
- ½tspfreshly ground black pepper
- 6green leaf lettuces,washed
- mango,sliced, to garnish
Instructions
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Bring a large pot of water with 2 tablespoons of salt and ¼ cup of lime juice to a low boil over medium heat.
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Working in batches of about 6, poach the shrimp until they are firm, opaque, and have a ‘C’ shape but are not tightly curled. The internal temperature should read 145 degrees F.
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Transfer the cooked shrimp to the refrigerator to cool completely.
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In a medium bowl, mix together the mayonnaise, remaining 2 tablespoons of lime juice, Fiery Spice Blend, dijon mustard, shallot, jalapeño, and chives.
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Toss the cooled shrimp in the dressing to coat, then fold in the cucumber, mango, and avocado.
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Season with the remaining teaspoon of salt and pepper.
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Serve the shrimp salad in the lettuce leaves. Garnish with chives, mango slices, and more Fiery Spice Blend, if desired.
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Serve cold. Enjoy!
Nutrition
- Calories: 200.60kcal
- Fat: 13.29g
- Saturated Fat: 2.06g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.34g
- Polyunsaturated Fat: 5.33g
- Carbohydrates: 10.31g
- Fiber: 3.12g
- Sugar: 4.80g
- Protein: 11.59g
- Cholesterol: 99.01mg
- Sodium: 496.48mg
- Calcium: 58.31mg
- Potassium: 366.53mg
- Iron: 0.60mg
- Vitamin A: 72.77µg
- Vitamin C: 21.98mg
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