Shrimp, Mango and Cucumber Salad

This recipe comes to us from White Water Cooks at Home. This book is so good and has hit after hit. This salad did not disappoint. It was voted number one appy at ladies night the other day. Scott loved it as well!
This recipe is very versatile. I cut up the shrimp and served it on fresh bread, and with pita chips. You could leave the shrimp whole and serve it as an actual salad, in a wrap or as a sandwich. Delish!

Shrimp, Mango, & Cucumber Salad

1 lb shrimp, peeled, and cooked
1 ripe mango, diced
1 ripe avocado, diced
1 cup long English cucumber, diced
½ medium red onion diced
1 cup cilantro
1 small jalapeno, seeded and diced
1/3 cup lime juice, about 2 limes
1 tsp lime zest
2 tsp Tabasco sauce
1 tbsp olive oil
S&P to taste

Remove any excess moisture from the shrimp.
Place shrimp in a bowl, add in all other ingredients and mix gently.
Taste and season with salt & pepper.

Advertisements
This entry was posted in Recipes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s