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+
servings
Shrimp, Mango & Avocado Salad with Sweet Chili Ginger Vinaigrette
Shrimp salad with mango and avocado in a sweet & spicy Asian dressing
Author:
Adapted from Bon Appetit
Prep Time:
5
minutes
minutes
Cook Time:
5
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
2
servings
Ingredients
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
8
ounces
shrimp
,
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
Instructions
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.
Nutrition Info Per Serving
Nutrition Facts
Shrimp, Mango & Avocado Salad with Sweet Chili Ginger Vinaigrette
Serving Size
0 g
Amount per Serving
Calories
392
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
10
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
170
mg
57
%
Sodium
676
mg
28
%
Potassium
0
mg
0
%
Carbohydrates
42
g
14
%
Fiber
6
g
24
%
Sugar
32
g
36
%
Protein
26
g
52
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
36
g
* Percent Daily Values are based on a 2000 calorie diet.