Print This Recipe

Print
Spinach Salad with Spiced Shrimp and Mango Photo: Marcus Nilsson

Spinach Salad with Spiced Shrimp and Mango

Martha Stewart Living, October 2007 http://www.marthastewart.com/133234/spinach-salad-spiced-shrimp-and-mango
0
Rated
(0)
  • Yield Serves 4

Ingredients

    • 1/2 medium red onion, very thinly sliced (about 1 cup)
    • 1/2 cup plus 1 tablespoon fresh lime juice (from about 8 limes)
    • 8 ounces baby spinach
    • 1 large mango (about 1 pound)
    • 10 ounces large shrimp, peeled and deveined, tails intact
    • 1 teaspoon coarse salt
    • Freshly ground pepper, to taste
    • 1/8 teaspoon cayenne pepper, or to taste
    • 1 tablespoon olive oil
    • 1 tablespoon minced garlic
    • 3 tablespoons coarsely chopped fresh cilantro leaves

Directions

  1. Combine onion and 1/4 cup plus 1 tablespoon lime juice. Cover, and let stand for at least 3 hours, stirring occasionally.
  2. Place spinach in a large bowl. Peel mango. Cut along both sides of the pit to create two portions of mango. Slice each portion lengthwise into 1/8-inch-thick slices. Add to spinach.
  3. Cut remaining mango from pit, and puree in a food processor or a blender with remaining 1/4 cup lime juice (you should have 1/2 cup puree).
  4. Strain onion and add to spinach, reserving juice. Toss shrimp with reserved lime juice, salt, pepper, and cayenne.
  5. Heat oil in a nonstick skillet over medium heat. Add garlic, and cook until soft, about 1 1/2 minutes. Add shrimp mixture, and cook until opaque, about 2 minutes. Add mango puree, toss, and heat through. Add cilantro. Remove from heat, and toss with spinach, onion, and sliced mango. Serve immediately.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.