This flavorful and healthy dish is simple to make and comes together quickly. Get a head start by making the salsa-like salad ahead of time and marinating the shrimp. When ready to eat, just grill the shrimp and you're done. Great served with tortilla chips.
2poundsuncooked shrimp; peeled and deveined(about 20-25 shrimp per pound)
2tablespoonsolive oil
2tablespoonslime juice(from about two limes)
½teaspoonkosher salt
¼teaspooncayenne (optional)
For the Mango Cucumber Salad
1large mango; peeled, pitted, and diced
1cucumber; peeled and diced
1avocado; peeled, pitted and diced
¼cupred onion, finely diced
1tablespoonlime juice(from about one lime)
1tablespoonolive oil
¼ teaspoonkosher salt
¼teaspooncayenne(optional)
Instructions
For the shrimp, in a shallow dish combine the olive oil, lime juice, kosher salt, and cayenne (if using). Add the shrimp and toss to combine. Let marinate for at least 15 minutes (or up to three hours).
Meanwhile, to make the salad, combine all of the salad ingredients, tasting for seasonings. Cover and refrigerate until ready to serve.
When ready to cook, heat the grill or stovetop to medium high heat. Add the shrimp and cook until pale and pink, about a minute and a half per side.
Serve the grilled shrimp over a bed of the mango cucumber salad. Place extra lime wedges on the side for squeezing. This is also great served with tortilla chips.
Notes
This dish is a great make-ahead option. The salad can be made up to a day in advance, just add the avocado before serving so it doesn't get too brown and mushy. You can kick up the heat by adding a seeded and diced jalapeño.