Grilled Shrimp and Mango Salad

Name: Grilled Shrimp and Mango Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pkg Marina Del Ray Wild Caught Argentinian Shrimp 21/25 (Raw, Easy Peel), thawed 300 g; 1/4 cup Compliments Olive Oil, divided 60 mL; 1 tbsp lime zest, divided 15 mL; 1 tsp ground cumin 5 mL; 1 tsp paprika 5 mL; 1 tsp turmeric 5 mL; 1/4 tsp each salt and pepper, divided 1 mL; 1 avocado 1/2 in. (1 cm) dice; 1 mango 1/2 in. (1 cm) dice; 1 red bell pepper 1/2 in. (1 cm) dice; 1/2 small red onion 1/2 in. (1 cm) dice; 1/4 cup Compliments Cilantro, coarsely chopped (plus leaves for garnish) 60 mL; 3 tbsp lime juice 45 mL

Level: very easy

Prep Time: 15 mins

Total Time: 30 mins

Serves: 4

Directions

Step 1

Keeping shells on, pat shrimp dry with paper towel. In a mixing bowl, drizzle shrimp with 2 tbsp (30 mL) olive oil. Sprinkle with half the lime zest and all the cumin, paprika, turmeric, plus half the salt and pepper. Rub mixture onto the shrimp, allowing the marinade to soak under the shells. Use immediately or cover and chill up to 4 hr.

Step 2

In a large bowl, place the avocado, mango, bell pepper, onion, chopped cilantro and lime juice. Add remaining olive oil, lime zest, salt and pepper. Gently mix. Use immediately or cover and chill up to 4 hr.

Step 3

On BBQ at medium-high heat, cook shrimp directly on grill, 2 to 3 min. per side, until shells are lightly charred, shrimp is opaque and reaches an internal temperature of 70°C (158°F). Serve alongside the mango salad, garnished with whole cilantro leaves.

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30 Minute Recipes Budget Friendly Flyer from June 8 to 14 Gluten Free Grill Lactose Free Main Dishes Serving up Value Summer

Nutrition Facts

Nutrition Description:: Per serving (1/4 of the recipe):

Calories:: 270

Fat:: 14 g

Saturated Fat:: 2 g

Carbs:: 23 g

Fibre:: 1 g

Sugar:: 13 g

Cholesterol:: 120 mg

Protein:: 16 g

Sodium:: 690 mg

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