A delicious and refreshing shrimp salad that you're sure to love! Perfect for those hot days or as a light appetizer for any occasion. This recipe is easy to follow and won't take much time in the kitchen. Plus, it's an excellent way to incorporate seafood into your diet in a light and healthy way.
Below you will find our recipe
| Ingredients | Qty |
| Cooked shrimp | 18 pieces |
| Lettuce endive | ½ piece |
| Lettuce sangria | ½ piece |
| Watercress | 2 bunches |
| Manila mango | to taste |
| Olive Oil | 2 tbsp. |
| Salt | to taste |
| Habanero pepper | 2 pieces |
| Cooked carrot | 3 pieces |
| Lime juice | 3 tbsp. |
| Red wine vinegar | 2 tbsp. |
Instructions
- Start by cooking the shrimp. Squeeze lemon juice into a pot of salted water, add the shrimp and cook for a minute. Drain and quickly cool them to stop the cooking process.
- Next, prepare the lettuce. Wash and disinfect the lettuce and watercress. Pat them dry well with paper towels or a clean cloth.
- To prepare the dressing: In a skillet, without oil, toast the habanero peppers until they are golden brown. Then, remove the seeds and pulp from the mangoes and blend with the toasted peppers and the rest of the ingredients (olive oil, red wine vinegar, cooked carrot, salt, and pepper) until you have a smooth mixture.
- For the salad, arrange the lettuce and watercress on a large plate. Add the shrimp and drizzle with dressing.
- And there you have it! You now have a fresh, tasty, and easy-to-make shrimp salad. Enjoy this deliciousness any time of the day!
Servings: 6 orders.
Discover here all the varieties of peppers we cultivate in our greenhouses.
