Shrimp and Mango Salad with Ginger Vinaigrette
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Makes 2 servings
Ginger Vinaigrette:
1 tablespoon grated fresh ginger (use the large holes of a cheese grater)
2 tablespoons lime juice
2 tablespoons finely chopped red onion
1 teaspoon minced fresh hot green or red chile pepper, such as jalepeño
1/4 teaspoon grated lime zest
1/4 teaspoon minced garlic
1/4 teaspoon salt
5 tablespoons olive oil
2 ripe medium mangoes or 1 large ripe papaya
8 ounces medium shrimp
1 small bunch watercress, rinsed, tough stems removed
2 tablespoons chopped fresh mint or cilantro, optional
- Make the ginger vinaigrette: Wrap grated ginger in the corner of a
clean kitchen towel. Squeeze and wring ginger over a medium bowl to extract juice;
discard pulp. Add lime juice, red onion, chile pepper, lime zest, garlic and salt; whisk well.
Gradually whisk in oil. (The vinaigrette can be prepared up to 2 days ahead, covered
and refrigerated. Whisk to combine.)
- Lay a mango on a work surface, plump side down. The mango pit is long
and flat, and runs horizontally through the fruit, so the trick is to cut the flesh
away without hitting the pit. Using a sharp, thin-bladed knife, slice off the top third of the
mango, cutting around the pit. Turn mango over and slice off the other side. Repeat with
the remaining mango. One piece at a time, using a large serving spoon, scoop out mango
flesh in one piece from peel. Cut peeled mango pieces lengthwise into 1/2-inch thick
slices. As the cook's treat, you can pare away the peel from the pit, and nibble around it
to get at the sweet mango flesh. If using a papaya, peel, halve, scoop out the black
seeds, and slice. (The mango can be prepared up to 12 hours ahead, covered and refrigerated.)
- Bring a medium saucepan of lightly salted water to a boil. Add shrimp
and cook just until shrimp turn firm and pink, 2 to 3 minutes. Rinse well under cold
running water. Peel and devein. (The shrimp can be prepared up to 1 day ahead, covered and
refrigerated.)
- Place watercress in the center of two large plates. Top with shrimp.
Fan the mango slices around both sides of the shrimp. Spoon the dressing on top of
the salads and sprinkle with mint, if desired. The salad is best served immediately,
but can be refrigerated for up to 20 minutes.
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