All of that would just make me a jello-yellow happy human. The thought of a dripping juicy mango and mandarin on one plate with shrimp marinated in a sweet and savory sesame ginger sauce makes my heart skip. Even with a skipped heartbeat,
I still have to munch it as it is heavenly. This combination is simply irresistible even at the sight of its plating- a salad that is versatile and delicious.
When it is a Monday, this Mandarin Mango salad brings the Friday feeling, I Promise. So you can imagine having it on a Friday the feeling will be a weekend already, trust me. And at the very least, it’ll give you the motivation to get through the week.
Of course, if you make it and eat on a weekend, then you will feel like a four-day Holiday weekend and heaven knows we could all use a few more of those, am I right?
As I sit here reminiscing on the goodness of this salad, trust me I am motivated to make it for the Christmas holiday dinner. Better still have my folks have a taste of this gorgeous mouth-watering salad.
Making this for your guests is a sign of top-notch hospitality and kindness that will be reciprocated in due time. Try this Mandarin Mango Shrimp Salad AND LET ME KNOW!
1 ½ – 2poundsuncooked shrimp – shelled and deveined, (tail-on is okay)
8cupschopped romaine – or green leaf lettuce
1avocado – pitted and thinly sliced
1 large mango – diced
½cup½ cup mandarin oranges
1red bell pepper – diced
¼cupcilantro – roughly chopped
sesame seeds – for topping (optional)
½cupoil – (vegetable, canola, or peanut work well)
¼cupsoy sauce- (I use low sodium)
½tbsp.ground ginger – (more to taste)
Combine all dressing ingredients in a blender and puree until smooth. Pour 1/3 of the mixture into a large resealable bag. Add shrimp to bag, seal, and chill for 10-30 minutes. Cover and chill the remaining sauce to use for a dressing.
Discard marinade and grill shrimp over medium heat OR sauté in a skillet over medium heat on the stove for 4-8 minutes until shrimp turn pink.
Assemble salads with lettuce, avocado slices, mangoes, mandarin oranges, bell peppers, and edamame. Top with shrimp (you can remove the tails first if desired). Serve with reserved dressing and garnish with cilantro and sesame seeds.
Store extra dressing in an airtight container in the fridge for up to three days.
Please share your experiences after trying this recipe, I would love to know your thoughts, cheers!