Fiesta Shrimp Salad
Prep Time
Cooking Mode
2 ½ cups Pineapple Passionfruit Pure Fruit Juice from Concentrate, divided
1 ¼ lbs frozen shrimp, thawed
1 tsp finely grated lime zest
2 tbsp lime juice
3 tbsp olive oil
⅛ tsp salt
pepper
2 ripe mangoes, peeled and diced
1 small red onion, diced
1 red pepper, diced
1 English cucumber, diced
1 pkg mixed baby greens
2 ½ cups Pineapple Passionfruit Pure Fruit Juice from Concentrate, divided
1 ¼ lbs frozen shrimp, thawed
1 tsp finely grated lime zest
2 tbsp lime juice
3 tbsp olive oil
⅛ tsp salt
pepper
2 ripe mangoes, peeled and diced
1 small red onion, diced
1 red pepper, diced
1 English cucumber, diced
1 pkg mixed baby greens
Directions
1In a saucepan, bring 2 cups (500 mL) fruit juice and 1 cup (250 mL) water to a simmer over medium-high heat. Add shrimp and return to a simmer. Remove from heat; cool to room temperature. Peel shrimp. Return shrimp to cooled poaching liquid; cover and refrigerate until needed, up to 2 hours.
2In a small saucepan over medium heat, reduce remaining 1/2 cup (125 mL) juice by half; set aside to cool. When cool, whisk reduced fruit juice with lime zest, lime juice, olive oil, salt and pepper.
3Lightly toss mango, onion, red pepper and cucumber with 3 tbsp (45 mL) of dressing mixture.
4To serve, divide salad greens between 8 salad plates or bowls. Spoon mango and vegetable mixture evenly over greens. Drain shrimp; toss with remaining dressing mixture and arrange 3 shrimp on each salad.
Disclaimer
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Personal Note
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