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Easy Shrimp Salad with Mango and Cucumber

Sweet, ripe mango and aromatic fresh dill are the surprises in this easy shrimp salad adapted from Epicurious. It’s an elegant first course for a warm-weather dinner party or a summer luncheon outside on the terrace.

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Ingredients

number of servings
1
  • 2 tablespoon sugar Added to
  • 3 tablespoon white vinegar Added to
  • 6 tablespoon Dijon mustard Added to
  • 6 tablespoon mayonnaise Added to
  • 1 large english cucumber, peeled and cut into /2 inch cubes Added to
  • 1 large mango, peeled, pitted, and cut into /2 inch cubes Added to
  • 1 lb cooked medium shrimp, peeled and deveined, tails left on Added to
  • 2 tablespoon chopped fresh dill Added to
  • Kosher salt Added to
  • spicy sauce Added to
  • 12 little gem or butter lettuce leaves, washed and dried Added to
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Directions

30 min.
1. Step

Place the sugar in a small bowl, add the vinegar, and stir to dissolve. Whisk in the mustard and mayo. Cover tightly and set aside in the fridge to chill, at least 20 minutes and as long as overnight.

2. Step

In a large bowl, combine the cucumber, mango, shrimp, dill, and a big pinch of salt in large bowl. Add the dressing and toss to coat. Taste and season with hot sauce and additional salt, if needed.

3. Step

Arrange the lettuce leaves on chilled serving plates, top with the shrimp salad, and serve.

Comments (1)

Terry_Movold 6/5/2023

This was listed as a breakfast item, in today's TASTElist. It is not. It IS a lunch or supper item.

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