There is nothing better than a fusion of food from different regions, cultures and countries. We wanted to use that idea when we created this dish which was inspired by PF Chang’s Mandarin Crunch Salad. However, Ours includes beautifully grilled shrimp, vibrant tri-colored peppers, Puerto Rican mangos and of course Mandarin oranges just to name a few of the incredible ingredients in this dish.
Mandarin Mango Shrimp Salad Recipe
This Shrimp salad has so many layers and textures. It starts off with a layer of crisp chopped romaine lettuce. We then layer three kinds of peppers to give it a mellow flavor and yet it's visually stunning. For texture we add a layer of chestnuts and snap peas. On top of that we place Hass avocados for creaminess. We then add two kinds of fruit mandarins and mangos for sweetness. We then add the star of the show...Grilled shrimp that was marinated. Speaking of marinades, the one in this recipe not only marinades the shrimp but it also dresses the entire salad...It’s a twofer! We then garnish with cashews, green onions and sesame seeds. Enjoy!
Ingredients
Dressing:
- ½ cup of canola oil
- 1/3 cup of rice vinegar
- ¼ cup of ponzu sauce
- 2 tablespoons of sesame oil
- 1 tablespoon of brown sugar
- 3 teaspoons of fresh garlic (minced)
- 3 teaspoons of fresh ginger (minced)
- ½ cup of mandarin juice
Salad:
- 2 pounds of raw shrimp (peeled, deveined, tails removed)
- 2 cups of mandarin (segments)
- 2 cups of mango (diced)
- 1/3 red pepper (diced)
- 1/3 yellow pepper (diced)
- 1/3 orange pepper (diced)
- 1 Hass avocado (diced)
- 1 ½ cup of sugar snap peas
- ½ cup of water chestnuts (halved)
- 8 cups of chopped romaine lettuce
Garnish:
- ½ cup of green onions
- 1 tablespoon of sesame seed
- 1 cup of cashews
Instructions
- Gather all your ingredients
- Combine all dressing ingredients into a blender
- Blend until smooth & silky and then put to the side
- Place a gallon size Ziploc bag in a large bowl.
- Place your shrimp inside the Ziploc bag
- Use ¼ of your salad dressing and pour on top of the shrimp in the bag for marinade.
- Remove all air so that all marinade is covering every nook & cranny of the shrimp.
- Place bowl with shrimp in refrigerator and let marinate for 30 minutes
- Place remaining salad dressing in a mason jar or container and refrigerate.
- Place wooden skewers in water for roughly 10 minutes (This will help keep them from burning while on the grill)
- Once your shrimp has had time to marinate, remove shrimp from bag. Using your water-soaked skewers you are going to want to put about 5-6 shrimps on each one.
- Then place them on a baking tray. We double skewer which makes them easier to manage on the grill. You can discard the Ziploc.
- Turn your grill on high heat. Once hot, place your shrimp on for roughly 3 minutes and then flip for another 3 minutes. Remember, shrimp has a built-in thermometer. Once they turn pink. They are done!
- Now that your shrimp is done. Take them off the grill, remove the skewers and place in large bowl. It is time to make the salad!
- On a large platter, place you chopped lettuce.
- Then your yellow, red, and orange peppers
- Next will be your sugar snap peas & chestnuts
- Now place your Hass avocado
- Then your Mango
- Next is your Mandarins
- Now for the star of the show, your shrimp
- Drizzle you dressing over the salad.
- Garnish with green onions, sesame seeds, cashews and Enjoy!
