Mango, Sweet Beet, and Cabbage Salad with Shrimp and Honey Lime Vinaigrette
Recipe and photography by Abby Mosler, @SweetRindandSalt. This Mango, Sweet Beet, and Cabbage Salad with Shrimp and Honey Lime Vinaigrette is a fresh, colorful salad that's perfect for summer lunches and light dinners. Seasoned shrimp, crisp cabbage, sweet mango, and Paisley Farm Sweet Pickled Beets are tossed in a bright honey lime vinaigrette with fresh ginger for the perfect balance of sweet and tangy flavors. Ready in under 30 minutes, this easy shrimp salad is a healthy, high-protein meal that's packed with fresh ingredients and vibrant flavor.
Ingredients
For the Vinaigrette:
¼ cup olive oil
Juice of 2 limes (about 4 tablespoons)
1 ½ tbsp. honey
1 – 1 ½ tsp. grated fresh ginger
¼ tsp. salt, or to taste
1/8 tsp. black pepper, or to taste
For the Salad:
1 lb. large shrimp (peeled, deveined, and tails removed)
1 tbsp. olive oil
½ tsp. paprika
½ tsp. chili powder
½ tsp. salt
¼ tsp. black pepper
4 cups finely shredded cabbage (pre-shredded cabbage or coleslaw mix works great)
1 cup thawed chopped frozen mango, drained
1 cup roughly chopped Paisley Farm Sweet Pickled Beets, drained
¼ of a red onion, thinly sliced
1 Fresno chile, seeded and thinly sliced (a jalapeno would also work)
¼ cup minced fresh cilantro
Instructions
- First, make the vinaigrette. In a small mixing bowl, add the olive oil, lime juice, honey, ginger, salt, and black pepper. Whisk until everything is combined and smooth. Set aside.
- Next, prepare the shrimp. Set a large pan over medium heat and add a splash of oil. Pat the shrimp dry using paper towels and add to a medium mixing bowl. Add the olive oil, paprika, chili powder, salt, and black pepper. Mix until all of the shrimp is coated in seasoning. Add the shrimp, in a single layer, to the hot pan. Cook for 3 to 4 minutes. Flip and cook for another 3 to 4 minutes, or until the shrimp begins to curl up. Remove from the pan and set aside.
- Now you can build your salad. In a large mixing bowl, add the shredded cabbage, mango, beets, red onion, Fresno chile, and cilantro. Pour the vinaigrette over the salad and gently mix until everything is coated in dressing. Next, add the shrimp to the salad and gently mix until it is evenly distributed. Serve immediately.
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