The original recipe says to use “cooked shrimp with tails intact.” I stir-fried my shrimp with a little peanut oil, chili oil and garlic and I removed the tails. I just wasn’t in a sticky fingers mood.
The salad, though delicious, lacked crunch. I’m thinking a little jicama or some sliced cashews would be a good addition next time. The avocado worked surprisingly well. Make extra vinaigrette and use it to dress a simple green salad to accompany an Asian-inspired meal.
This recipe is a good source of Protein, Vitamin A, Vitamin C, Vitamin D, Selenium and Vitamin K, but it is high in Cholesterol. A large portion of the calories come from sugars due to the sweet chili sauce, but that’s what makes the dish so I wouldn’t recommend leaving it out.
Shrimp, Mango & Avocado Salad with Sweet Chili Ginger Vinaigrette
FOR THE VINAIGRETTE
- ¼ cup Asian sweet chili sauce
- 1 tablespoon unseasoned rice vinegar
- ½ tablespoon fresh ginger peeled and minced
- Salt & pepper
FOR COOKING THE SHRIMP
- 2 teaspoons peanut oil
- Several drops hot chili oil optional
- 2 cloves garlic minced
peeled, deveined, and tails removed
FOR THE SALAD
- 1 head butter lettuce Boston, Bibb, etc.
- 1 large mango peeled, pitted, and diced
- ½ avocado peeled, pitted, and cut into slices
MAKE THE VINAIGRETTE
Whisk together chili sauce, rice vinegar and ginger.
Season with salt & pepper. Set aside.
COOK THE SHRIMP
Heat peanut oil in skillet or wok over medium-high heat. Add hot chili oil, if desired, and garlic.
Add shrimp and stir-fry until just opaque.
Add 2 tablespoons of vinaigrette, toss to coat shrimp and remove from heat.
PUT IT TOGETHER
Divide lettuce, mango, and avocado between two plates.
Add shrimp and remaining vinaigrette.