Spicy Shrimp Salad
Spicy Shrimp Salad
Ingredients
For the Spicy Shrimp
- 2 pounds extra large shrimp, peeled, deveined, tails removed
- 1 habanero peppers, for blending
- 5 cloves garlic
- 1 thumb ginger, peeled
- 1 tablespoon olive oil, plus more for blending and cooking
- 1 shrimp bouillon cube
- 1/2 teaspoon salt, as needed
- 1/2 teaspoon chili powder, Cameroon pepper or similar
- 1/2 teaspoon kebab powder, optional
For the Habanero Honey Lime Vinaigrette
- 4 tablespoons olive oil
- 2 tablespoons lime juice, from 2 limes
- 2 tablespoons honey
- 1/2 habanero pepper, small, very finely minced
- 1/4 teaspoon salt
For the Salad
- 6 cups salad greens, such as arugula
- 1 cup grape tomatoes, halved
- 1 cucumber, peeled into ribbons
- 1 cup fresh mango, cubed
Instructions
- 1
Wash the shrimp and pat them thoroughly dry with paper towels. Peel the ginger.
⏱️ 5 min
- 2
In a blender, combine the peeled ginger, 5 cloves of garlic, 1 whole habanero pepper, and 1 tablespoon of olive oil. Blend until a thick paste forms.
⏱️ 3 min
- 3
In a large bowl, add the dried shrimp. Add the blended paste, shrimp bouillon cube, 1/2 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon kebab powder (if using). Mix all ingredients together thoroughly with your hands to ensure the shrimp is evenly coated.
⏱️ 5 min
- 4
Heat a large pan with a little bit of olive oil over medium-high heat. Once hot, add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook each side for about 3 to 4 minutes, until seared well and crispy. Remove the cooked shrimp from the pan and set aside.
⏱️ 10 min
- 5
While the shrimp cooks, prepare the salad toppings. Halve the grape tomatoes. Cube the fresh mango. Using a vegetable peeler, peel the cucumber into thin ribbons.
⏱️ 7 min
- 6
Prepare the Habanero Honey Lime Vinaigrette: In a small bowl, combine the 1/2 small habanero pepper (very finely minced), juice from 2 limes, 2 tablespoons honey, 4 tablespoons olive oil, and 1/4 teaspoon salt. Whisk all ingredients together until well combined.
⏱️ 5 min
- 7
To assemble the salad, place the salad greens in a large salad bowl. Pour a small amount of the prepared vinaigrette over the greens and toss to coat lightly.
⏱️ 3 min
- 8
Top the dressed greens with the cooked spicy shrimp, halved grape tomatoes, cucumber ribbons, and cubed mango. Serve immediately and enjoy your healthy and delicious spicy shrimp salad!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Shrimp Salad
For the Spicy Shrimp
- 2 pounds extra large shrimp, peeled, deveined, tails removed
- 1 habanero peppers, for blending
- 5 cloves garlic
- 1 thumb ginger, peeled
- 1 tablespoon olive oil, plus more for blending and cooking
- 1 shrimp bouillon cube
- 1/2 teaspoon salt, as needed
- 1/2 teaspoon chili powder, Cameroon pepper or similar
- 1/2 teaspoon kebab powder, optional
For the Habanero Honey Lime Vinaigrette
- 4 tablespoons olive oil
- 2 tablespoons lime juice, from 2 limes
- 2 tablespoons honey
- 1/2 habanero pepper, small, very finely minced
- 1/4 teaspoon salt
For the Salad
- 6 cups salad greens, such as arugula
- 1 cup grape tomatoes, halved
- 1 cucumber, peeled into ribbons
- 1 cup fresh mango, cubed
Instructions
- 1
Wash the shrimp and pat them thoroughly dry with paper towels. Peel the ginger.
⏱️ 5 min - 2
In a blender, combine the peeled ginger, 5 cloves of garlic, 1 whole habanero pepper, and 1 tablespoon of olive oil. Blend until a thick paste forms.
⏱️ 3 min - 3
In a large bowl, add the dried shrimp. Add the blended paste, shrimp bouillon cube, 1/2 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon kebab powder (if using). Mix all ingredients together thoroughly with your hands to ensure the shrimp is evenly coated.
⏱️ 5 min - 4
Heat a large pan with a little bit of olive oil over medium-high heat. Once hot, add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook each side for about 3 to 4 minutes, until seared well and crispy. Remove the cooked shrimp from the pan and set aside.
⏱️ 10 min - 5
While the shrimp cooks, prepare the salad toppings. Halve the grape tomatoes. Cube the fresh mango. Using a vegetable peeler, peel the cucumber into thin ribbons.
⏱️ 7 min - 6
Prepare the Habanero Honey Lime Vinaigrette: In a small bowl, combine the 1/2 small habanero pepper (very finely minced), juice from 2 limes, 2 tablespoons honey, 4 tablespoons olive oil, and 1/4 teaspoon salt. Whisk all ingredients together until well combined.
⏱️ 5 min - 7
To assemble the salad, place the salad greens in a large salad bowl. Pour a small amount of the prepared vinaigrette over the greens and toss to coat lightly.
⏱️ 3 min - 8
Top the dressed greens with the cooked spicy shrimp, halved grape tomatoes, cucumber ribbons, and cubed mango. Serve immediately and enjoy your healthy and delicious spicy shrimp salad!
⏱️ 2 min