Mango or Peach Salad with Shrimp


Recipe courtesy of The Epicurious Cookbook

Serves 4


For Mango or Peach Salad

  • 2 tablespoons dark brown sugar
  • 2 tablespoons fresh lime juice
  • 1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
  • 1 small red onion, thinly sliced
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons chopped fresh mint leaves
  • 2 firm, ripe mangos or peaches, peeled, pitted, and thinly sliced
  • 1 ripe avocado, diced
  • 4 cups lightly packed torn lettuce


For Shrimp

  • 16 jumbo shrimp (1¼ pounds), shelled, leaving tail and adjoining first segment attached, and deveined
  • 2 tablespoons vegetable oil
  • 1 fresh jalapeño chile, minced, including seeds
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • Lime wedges
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • Lime wedges

Special equipment: 16 (8-inch) wooden skewers, soaked

Mango or Peach Salad with Shrimp

Click image to enlarge



Whisk together the brown sugar and lime juice in a large bowl until sugar is dissolved. Whisk in chile, shallot, cilantro, and mint. Add the mangos or peaches, tossing gently.

Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.

Prepare the grill. 

Whisk together the oil, jalapeño, cumin, and salt, then brush on the skewered shrimp until well coated. Grill the shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.

Add the avocado to the mango or peach mixture and toss again. Divide lettuce among 4 plates and top with mango or peach salad. Arrange 4 shrimp on top of each salad and serve at once.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive