Lately I’ve been craving something light and fresh with a tropical flare. After all, summer is right around the corner and I can’t stop day dreaming about spending my weekends laying out and relaxing next to the pool, getting a tan, and pretending I’m in a fabulous tropical paradise drinking some fruity drink with an umbrella sticking out of the top. If Dallas was closer to a beach, perhaps this daydream would come true! Unfortunately its not so I guess its time for me to come back to reality…{sigh}.
Since it’s the middle of the work week and I can’t satisfy my craving to relax in a tropical paradise (or the pool at my apartment) I decided to create a tropical dish in my kitchen instead. Nine ingredients later, I was chowing down on the final product; a tropical shrimp salad, with flavors so fresh I actually thought I was in the Caribbean for a minute or two! The spiciness from the jalapeños and sweetness from the mangos pair extremely well together, satisfying every last taste bud. That’s not all. The best part about this Tropical Shrimp Salad recipe? No cooking required.
Yes, you read that correctly. Nine ingredients. No cooking.
Chop. Mix. Done.
Its literally as easy as one, two, three. All you have to do is cut everything up according to the directions below, combine all ingredients in a large bowl, and refrigerate until you’re ready to serve this tropical masterpiece. Just make sure you buy the pre-cooked cocktail shrimp from the fish counter at the grocery store of your choice.
Tropical Shrimp Salad
A light and fresh, spicy and sweet salad so tropical, you’ll think you’re in the Caribbean instead of your kitchen!
Ingredients
Method
- • Combine all ingredients in a bowl and stir until combined. Store in refrigerator until ready to serve and enjoy!
Notes
Calories per serving: 310
Buy pre-cooked cocktail shrimp at grocery store, make sure shrimp are peeled and de-veined.
To cook your own shrimp: Peel and devein all shrimp. Sauté in saucepan using olive oil or coconut oil until shrimp turns pink. Remove from heat and let cool in refrigerator before combining with other ingredients.
Store in airtight container for up to 3 days.
Buy pre-cooked cocktail shrimp at grocery store, make sure shrimp are peeled and de-veined.
To cook your own shrimp: Peel and devein all shrimp. Sauté in saucepan using olive oil or coconut oil until shrimp turns pink. Remove from heat and let cool in refrigerator before combining with other ingredients.
Store in airtight container for up to 3 days.
I'd love to hear what you think!