Mojo Shrimp Salad

Mojo Shrimp Salad


1½ pounds extra large (26 to 30 count) shrimp, peeled and deveined
Mojo Vinaigrette (divided)
1 mango, seeded, peeled, and cubed
1 can (15 ounces) black beans, rinsed and drained
½ cup diced red bell pepper
¼ cup diced red onion
1 bag (8 ounces) shredded iceberg lettuce


Place shrimp in freezer-weight reclosable plastic bag. Pour ¼ cup of the Mojo Vinaigrette over shrimp; seal bag and turn to coat shrimp. Place bag on plate and marinate in refrigerator for 30 minutes.

In large bowl, combine mango, beans, bell pepper, and onion. Stir in remaining ½ cup Mojo Vinaigrette. Cover and chill at least 30 minutes.

Remove shrimp from bag; discard marinade. Place shrimp on rack of broiler pan or on oiled grid over medium-high heat. Broil 4 inches from heat source or grill until shrimp are pink and opaque throughout, about 2 to 3 minutes per side.

Divide lettuce among 6 individual serving plates. Top with mango mixture and cooked shrimp. Serve immediately.


Purée chipotles in adobo sauce and place in a freezer-weight plastic bag. Lay flat and freeze. Break off a piece as needed for a touch of smoky heat.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 282
Cholesterol: 140 mg
Fat: 10 g
Sodium: 478 mg
Carbohydrates: 25 g
Protein: 24 g
Fiber: 6 g

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