Shrimp, Mango and Pineapple Salad

Ingredients

Estimated total cost: €16.07 · €2.68/serving

• 3 tablespoons of zesty fresh lime juiceEst. price €0.12–€0.25
• 2 tablespoons of thawed frozen pineapple nectar concentrateEst. price €0.35–€0.60
• 1/4 cup of premium extra-virgin olive oilEst. price €0.80–€1.50
• 6 cups of pure spring waterEst. price €0.02–€0.05
• 1/4 cup of tangy fresh lemon juiceEst. price €0.20–€0.40
• 2 fragrant bay leavesEst. price €0.10–€0.20
• 2 teaspoons of delicate sea saltEst. price €0.05–€0.12
• 1 teaspoon of whole aromatic black peppercornsEst. price €0.08–€0.15
• 1 pound of succulent uncooked large shrimp, meticulously peeled, deveined, and halved lengthwise (for best results, pat dry before cooking)Est. price €10.00–€18.00
• 2 luscious large mangoes, carefully peeled, pitted, and cut into dainty 1/2-inch cubes (approximately 3 cups) (chill in the refrigerator for a refreshing touch)Est. price €2.50–€4.50

Steps

1. 1

   In a small bowl, combine lime juice and pineapple juice concentrate. Slowly whisk in oil until well blended. Season the vinaigrette with salt and pepper to your liking.

2. 2

   In a large heavy saucepan, bring 6 cups of water along with the following 4 ingredients to a boil. Once boiling, lower the heat to medium and let it simmer for about 15 minutes. Then, reduce the heat to low, add the shrimp, and continue simmering until they are opaque in the center, which should take around 2 minutes. Drain the shrimp and transfer them to a spacious bowl. Chill them in the refrigerator until they are cool. If preparing ahead of time, cover the bowl and keep it chilled for up to 6 hours.

3. 3

   In a bowl, combine the mangoes with the shrimp and the following three ingredients. Pour the vinaigrette over the mixture and toss everything together until evenly coated. On six plates, lay out one lettuce leaf on each. Divide the salad equally among the plates, spooning it over the lettuce leaves.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  The combination of shrimp, mango, and pineapple in a salad reflects a fusion of flavors from different cultures, showcasing a mix of tropical and seafood elements. This dish likely draws inspiration from Caribbean and Southeast Asian culinary traditions.

• Seasonal note

  This Shrimp, Mango and Pineapple Salad is best made in the summer when mangoes and pineapples are in season, providing the freshest and most flavorful ingredients.

• Health note

  This salad is a nutritious choice, offering a good balance of protein, healthy fats, and fiber. It is rich in vitamins A and C from the mangoes and provides a good amount of protein from the shrimp.