Tropical Heat Meet Creamy Sweet
This salad is a celebration of texture and bold contrasts. We start with chili-rubbed shrimp seared to juicy perfection, then toss them with buttery avocado and sun-ripened mango. It’s light, protein-packed, and brings the vibrant energy of a coastal vacation right to your dinner table.
The ingredient
The Spicy Shrimp
- Large Shrimp (Peeled)1 lb
- Chili Powder1 tsp
- Cumin & Garlic Powder1/2 tsp each
- Cayenne Pepper1/4 tsp
- Olive Oil1 tbsp
The Fresh Bowl
- Ripe Mango (Diced)1 Large
- Ripe Avocado (Diced)1 Large
- Red Onion (Thinly Sliced)1/4 Cup
- Spring Mix or Spinach4 Cups
- Fresh Cilantro & LimeFor Garnish
The instruction
The Seasoning: In a medium bowl, pat the shrimp dry. Toss them with the chili powder, cumin, garlic powder, cayenne, salt, and pepper. Ensure each shrimp is well-coated in the spice rub.
Flash Sear: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink and slightly charred. Remove from heat and let them rest while you assemble the greens.
Assembly: In a large artisanal bowl, combine your choice of greens, diced mango, avocado, and red onion. Drizzle with a simple lime and honey vinaigrette (whisking lime juice, olive oil, and a touch of honey).
The Final Touch: Arrange the warm spicy shrimp over the top of the chilled salad. Garnish generously with fresh cilantro and an extra squeeze of lime. Serve immediately for the best temperature contrast.
