Recipes Ingredients Seafood Recipes Shrimp Recipes Summer Shrimp Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Leaving shrimp whole makes the presentation of this salad especially beautiful; they can also be chopped and mixed in. Ingredients 18 jumbo shrimp (about 1 ½ pounds), peeled and deveined ¾ teaspoon salt ½ teaspoon freshly ground pepper 2 limes 2 tablespoons olive oil 2 tablespoons roughly chopped fresh cilantro, plus sprigs for garnish 2 mangoes, peeled, pitted, and cut into ½-inch dice 2 cucumbers, seeded and cut into ½-inch dice ½ small red onion, peeled and finely diced 1 small jicama (about ¾ pound), peeled and cut into ½-inch dice Olive-oil cooking spray Directions Heat oven to 400 degrees. Place shrimp on a baking sheet coated with olive-oil cooking spray. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place in oven, and roast until opaque, about 8 minutes. Zest limes; squeeze to yield 1/4 cup juice. Combine lime juice, zest, olive oil, cilantro, and remaining salt and pepper. In a bowl, combine 2 tablespoons lime dressing with shrimp; toss to coat. In a large bowl combine mangoes, cucumbers, red onion, jicama, and remaining lime dressing; toss to coat. Divide salad and shrimp among six bowls. Garnish with remaining cilantro sprigs, and serve. Rate it Print