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| Topsail Island Shrimp Summer Salad |
"Summer is here, the pool is open, and tourists are swarming the beach on Topsail Island. It's long past time to tell myself I need to look good in a swimsuit and time to start eating a little lighter."
Ingredients :
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon minced garlic
- salt and ground black pepper to taste
- 1/2 pound raw shrimp, peeled and deveined
- 2 teaspoons garam masala, divided
- 1/4 cup diced red onion
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1 cup finely chopped mango
- 1 cup finely chopped cucumber
- 1 cup chopped celery
- 3 tablespoons finely chopped cilantro
- 2 tablespoons grated orange zest
Instructions :
| Prep : 35M | Cook : 2M | Ready in : 2H9M |
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- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add garlic, salt, and pepper; cook and stir until garlic is fragrant, about 1 minute. Stir in shrimp and 1 teaspoon garam masala; cook until shrimp turn pink, about 4 minutes.
- Transfer shrimp to a bowl; add remaining 1 tablespoon olive oil, red onion, jalapeno pepper, lime juice, and lemon juice. Let stand at room temperature for 30 minutes.
- Mix mango, cucumber, celery, cilantro, and orange zest into the shrimp mixture. Chill for 1 hour before serving.
Notes :
- If using frozen shrimp, thaw before proceeding with recipe.
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