Shrimp Mango and Avocado Salad with Chili-Ginger Vinagrette

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 376.9
  • Total Fat: 15.4 g
  • Cholesterol: 221.0 mg
  • Sodium: 1,307.3 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 9.7 g
  • Protein: 27.1 g

View full nutritional breakdown of Shrimp Mango and Avocado Salad with Chili-Ginger Vinagrette calories by ingredient



Number of Servings: 2

Ingredients

    * 4 tablespoons of Rooster brand chili sauce
    * 2 tablespoons unseasoned rice vinegar
    * 1 tablespoon minced peeled fresh ginger
    * 12 peeled cooked large shrimp with tails left intact (about 8 ounces)
    * 1 large head of butter lettuce, leaves separated
    * 1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
    * 1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices

Directions

Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user JACRAE.