Ginger and Honey balsamic · Persian Lime olive oil · Salads · Seafood · Sesame oil ·Mar 26, 2024

Shrimp and Mango Salad

Name: Shrimp and Mango Salad
Ingredients: 1 lb. medium shrimp peeled and deveined; Kosher salt & freshly ground black pepper; 1 tablespoon Fustini's Persian Lime olive oil; 1/2 medium head napa cabbage, thinly sliced; 1 large or 2 small ripe mangos, chopped; 2 small cucumbers, chopped; 1 ripe avocado, cubed; roughly chopped toasted salted peanuts, for garnish; fresh basil or cilantro leaves, for garnish; 2 tablespoons Fustini's Ginger & Honey balsamic; 1 tablespoon freshly grated ginger; 2 tablespoons honey; 2 tablespoons lime juice; 1 tablespoon Fustini's Persian Lime olive oil; 1 teaspoon Fustini's Sesame oil

Ingredients

1 lb. medium shrimp peeled and deveined
Kosher salt & freshly ground black pepper
1 tablespoon Fustini's Persian Lime olive oil
1/2 medium head napa cabbage, thinly sliced
1 large or 2 small ripe mangos, chopped
2 small cucumbers, chopped
1 ripe avocado, cubed
roughly chopped toasted salted peanuts, for garnish
fresh basil or cilantro leaves, for garnish

2 tablespoons Fustini's Ginger & Honey balsamic
1 tablespoon freshly grated ginger
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon Fustini's Persian Lime olive oil
1 teaspoon Fustini's Sesame oil

Directions

Season shrimp all over with salt and pepper. In a large skillet, heat oil over medium heat. Add shrimp and cook until pink and opaque, about 2 minutes per side. Transfer to a plate to cool.
Combine cabbage, mango, cucumbers, and avocado in a large bowl. Add dressing and toss gently to coat and mix the ingredients. Serve salad topped with shrimp, chopped peanuts, and herbs.
Whisk to combine all dressing ingredients in a medium bowl.

Shrimp and Mango Salad