I'm Lindsay Ferrier, a Nashville wife and mother with a passion for family travel, (mostly) healthy cooking, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries with you, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark.
I made this salad a few years ago with fresh shrimp during a trip to the beach and it has become a summer beach staple. Often, we have it twice during the week that we’re at the beach- It’s that good! Make this salad with fresh-off-the-boat shrimp or make it with defrosted shrimp from the supermarket- The results are spectacular!
4 quarts water
2 1/4 pounds large shrimp, peeled and deveined
1/2 cup thinly sliced red onion
4 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 peeled ripe mangoes, cut into bite-sized wedges
2 peeled avocados, seeded and cut into bite-sized wedges
cilantro sprigs (optional)
-Bring water to a boil in large pot. Boil shrimp for about 2 minutes. Remove from water, rinse.
-Combine onion, cilantro, lime juice, olive oil, salt and pepper. Add shrimp and toss together in large salad bowl.
-Top with sliced mangoes and avocadoes. Add cilantro sprigs as garnish if desired. Serve it up!