Mango Pineapple Shrimp Salad

Mango Pineapple Shrimp Salad - With tropical fruit, avocado, red onion, lime juice, cilantro, and plump JUICY shrimp, this EASY 15-minute recipe will become a new FAVORITE!! Healthy and light with an assortment of wonderful flavors in every bite!!

INGREDIENTS

• 1 pound U20 fresh shrimp, or your favorite sized shrimp, cleaned with shells removed and de-veined (previously cooked frozen shrimp that you thaw may be substituted)

• 1 1/2 cups small-diced fresh mango (frozen may be substituted that you thaw and drain well)

• 1 1/2 cups small-disced fresh pineapple (frozen may be substituted that you thaw and drain well)

• 1/4 cup red onion, diced small, or to taste

• 1 serrano chile or jalapeno pepper, seeded and diced very small (serrano is much hotter than jalapeno)

• 1 ripe Hass avocado, diced into small pieces

• 1/3 cup fresh cilantro, finely minced, or to taste

• 1+ teaspoon cumin, or to taste (I used 2 teaspoons)

• 3 to 4 tablespoons lime juice

• 1 teaspoon kosher salt, or to taste

• 1 teaspoon freshly ground black pepper, or to taste

INSTRUCTIONS

1. Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12. 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.

2. While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.

3. Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. See Tips below. Salad is best fresh but will keep airtight for up to 2 days in the fridge, noting the avocado will oxidize a bit. I recommend serving with tortilla chips or seasoned tortilla chips.

Flavor Tips - Don't be afraid to add more salt and pepper if it's at all flat-tasting, or a splash more lime juice. We love cumin and I added 2 teaspoons but for some people this may be too much. If you want more heat, add a pinch of cayenne pepper or additional serrano. Additional red onion and/or cilantro can also perk up the flavor.