Summer Shrimp Salad


Leaving shrimp whole makes the presentation of this salad especially beautiful; they can also be chopped and mixed in.


  • 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


  1. 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.

  2. 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.

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