Shrimp mango avocado salad - 2 ways

I bought mangoes from Costco, which translates to- I bought enough mangoes to feed a family of 6 for a week. Mangoes are naturally high in sugar, and therefore lend a unique punch of sweetness to savory dishes. 


Here are two ways to make a salad of mango, avocado and shrimp, fresh and dried.


The first is a more common combination of flavors. The addition of sesame oil in the marinate adds a layer of nuttiness. 

SHRIMP MANGO AVOCADO SALAD V.1


1/2 lb. raw shrimp, peeled and deveined
sesame oil
Herbes de Provence (or other dried herb of choice)
1 ripe mango, peeled and diced
1 ripe avocado, peeled and diced
3-4 Tbsp red onion, diced fine
3-4 Tbsp cilantro, rough chop
juice of 1 lime
salt and pepper


1. Marinate raw shrimp in sesame oil (enough to coat) and Herbes de Provence, salt and pepper, for 30 minutes. Cook the shrimp in a skillet or on the grill. Set aside to cool.
2. If working with larger shrimp, cut the shrimp in half, along the spine.
3. Toss the remaining ingredients together with the shrimp, and season to taste.


The second way uses dried shrimp, which you can find in most Asian food stores. They play a nice subtle 'behind the scenes' role in the dressing. I added peanuts for an added layer of crunch.

SHRIMP MANGO AVOCADO SALAD V.2


2-3 Tbsp dried shrimp, soaked in hot water for 1 hour
sesame oil
Herbes de Provence (or other dried herb of choice)
1 ripe mango, peeled and diced
1 ripe avocado, peeled and diced
3-4 Tbsp red onion, diced fine
3-4 Tbsp cilantro, rough chop
juice of 1 lime
salt and pepper


1. Drain the dried shrimp from the liquid, and chop finely.
2. Toss all ingredients together, and season to taste. (I added some of the liquid from the shrimp for additional umami flavor.)