Probiotic Mango Chili Shrimp Salad with Ginger-Lime Vinaigrette
ErewhonProbiotic Mango Chili Shrimp Salad with Ginger-Lime Vinaigrette
Ingredients
For the Chili-Lime Shrimp
- 1 pound wild-caught shrimp, peeled, deveined, tails on or off
- 1 tablespoon organic avocado oil
- 1 teaspoon organic chili powder
- 1/2 teaspoon organic smoked paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 lime, juiced
For the Ginger-Lime Vinaigrette
- 1/4 cup organic extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon organic rice vinegar
- 1 teaspoon raw honey
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon organic Dijon mustard
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
For the Salad Assembly
- 6 cups organic mixed greens
- 1 organic mango, ripe, peeled, pitted, and diced
- 1/2 organic English cucumber, diced
- 1/2 organic red bell pepper, diced
- 1/4 organic red onion, thinly sliced
- 1 organic avocado, ripe, pitted, peeled, and diced
- 1/4 cup organic cilantro, chopped
- 1/2 cup organic kimchi, drained, chopped (for probiotic boost)
- 2 tablespoons organic pumpkin seeds, toasted, for garnish
Instructions
- 1
Prepare the Chili-Lime Shrimp: In a medium bowl, toss the wild-caught shrimp with organic avocado oil, organic chili powder, organic smoked paprika, sea salt, and freshly ground black pepper until evenly coated. Squeeze the juice of one lime over the shrimp and toss again.
⏱️ 5 min
- 2
Cook the Shrimp: Heat a large skillet or grill pan over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove from heat and set aside to cool slightly.
⏱️ 8 min
- 3
Prepare the Ginger-Lime Vinaigrette: In a small bowl, whisk together the organic extra virgin olive oil, fresh lime juice, organic rice vinegar, raw honey, grated fresh ginger, organic Dijon mustard, sea salt, and freshly ground black pepper until well combined and emulsified.
⏱️ 5 min
- 4
Assemble the Salad: In a large salad bowl, combine the organic mixed greens, diced organic mango, diced organic English cucumber, diced organic red bell pepper, and thinly sliced organic red onion. Add the cooled chili-lime shrimp and diced organic avocado.
⏱️ 8 min
- 5
Dress and Serve: Pour the Ginger-Lime Vinaigrette over the salad ingredients. Gently toss to ensure everything is evenly coated. Fold in the chopped organic cilantro and the chopped organic kimchi, which provides a fantastic probiotic boost and tangy flavor. Garnish with toasted organic pumpkin seeds before serving.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonProbiotic Mango Chili Shrimp Salad with Ginger-Lime Vinaigrette
Ingredients
For the Chili-Lime Shrimp
- 1 pound wild-caught shrimp, peeled, deveined, tails on or off
- 1 tablespoon organic avocado oil
- 1 teaspoon organic chili powder
- 1/2 teaspoon organic smoked paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 lime, juiced
For the Ginger-Lime Vinaigrette
- 1/4 cup organic extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon organic rice vinegar
- 1 teaspoon raw honey
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon organic Dijon mustard
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
For the Salad Assembly
- 6 cups organic mixed greens
- 1 organic mango, ripe, peeled, pitted, and diced
- 1/2 organic English cucumber, diced
- 1/2 organic red bell pepper, diced
- 1/4 organic red onion, thinly sliced
- 1 organic avocado, ripe, pitted, peeled, and diced
- 1/4 cup organic cilantro, chopped
- 1/2 cup organic kimchi, drained, chopped (for probiotic boost)
- 2 tablespoons organic pumpkin seeds, toasted, for garnish
Instructions
- 1
Prepare the Chili-Lime Shrimp: In a medium bowl, toss the wild-caught shrimp with organic avocado oil, organic chili powder, organic smoked paprika, sea salt, and freshly ground black pepper until evenly coated. Squeeze the juice of one lime over the shrimp and toss again.
⏱️ 5 min - 2
Cook the Shrimp: Heat a large skillet or grill pan over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove from heat and set aside to cool slightly.
⏱️ 8 min - 3
Prepare the Ginger-Lime Vinaigrette: In a small bowl, whisk together the organic extra virgin olive oil, fresh lime juice, organic rice vinegar, raw honey, grated fresh ginger, organic Dijon mustard, sea salt, and freshly ground black pepper until well combined and emulsified.
⏱️ 5 min - 4
Assemble the Salad: In a large salad bowl, combine the organic mixed greens, diced organic mango, diced organic English cucumber, diced organic red bell pepper, and thinly sliced organic red onion. Add the cooled chili-lime shrimp and diced organic avocado.
⏱️ 8 min - 5
Dress and Serve: Pour the Ginger-Lime Vinaigrette over the salad ingredients. Gently toss to ensure everything is evenly coated. Fold in the chopped organic cilantro and the chopped organic kimchi, which provides a fantastic probiotic boost and tangy flavor. Garnish with toasted organic pumpkin seeds before serving.
⏱️ 7 min