Beth's Shrimp Salad with Avocado and Mango

Learn how to make my spicy shrimp salad recipe with avocado and mango. This is a great salad recipe for summer entertaining or when it's just too hot to cook! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite PRODUCTS FREQUENTLY USED IN MY VIDEOS! These links go to Amazon where I am compensated on products sold at no cost to the consumer Rosle Garlic Press http://bit.ly/EWBGarlicPressYT Citrus Zester http://bit.ly/EWBZesterYT Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT Small Glass Prep Bowls http://bit.ly/EWBPrepBowls John Boos Cutting Boards http://bit.ly/EWBBoardYT KitchenAid Mixer http://bit.ly/EWBMixerYT Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT Vitamix Blender http://bit.ly/EWBVitaMixYT All-Clad Pots and Pans http://bit.ly/EWBPotsYT Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT All Clad Grill Panhttp://bit.ly/EWBGrillYT Pyrex Measuring Cups http://bit.ly/EWBPyrexYT All Clad Waffle Iron http://bit.ly/EWBWaffleYT ****SIGN UP FOR MY SUBSCRIPTION BOX***https://goo.gl/PBv2nY SIGN UP FOR MY NEWSLETTER! http://bit.ly/2tktWg8 WATCH MORE SALAD RECIPES 3 Spring Salads http://bit.ly/2tU4qO7 3 Lunchbox Salads http://bit.ly/2io9Ttk Avocado Shrimp Salad Cups http://bit.ly/299aF4O Grilled Chicken Caesar Salad http://bit.ly/2GL0mrW BETH’S SHRIMP WITH AVOCADO AND MANGO SALAD Serves 4 INGREDIENTS: 2 lbs (900g) shrimp, peeled deveined, tails removed 1 tbsp (15ml) olive oil Salt and pepper to taste FOR DRESSING: Zest of 1 lime ½ cup (120ml) lime juice ¼ cup (60ml) soy sauce 2 tsp (10ml) brown sugar 2 tsp (10ml) rice wine vinegar 2 tsp (10ml) fresh ginger, grated 3 cloves garlic, minced ¼ tsp (1.25ml) red pepper flakes 2 tbsp (30ml) grapeseed oil 4 tsp (20ml) toasted sesame oil FOR SALAD: 10 Napa cabbage leaves, julienned 1 cup cabbage, julienned ¼ cup (60ml) mint, julienned ½ red bell pepper, sliced 1 cup (150g) mango, diced 1 cup (150g) peanuts, dry roasted unsalted 1 avocado, sliced METHOD: Preheat oven to 350F(175C). Score shrimp backs. Toss with olive oil, salt and pepper. Bake for 6-8 minutes until cooked through. Allow to cool and set aside. Refrigerate if not using within 30 mins. Mix dressing ingredients until combined, whisk in oils and set aside. Place all salad ingredients (except avocado) with shrimp in a large bowl. Add half the dressing, toss to coat. Transfer to large platter, add avocado slices, and freshly torn mint as garnish. Serve remaining dressing on the side. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.