Back to reality!
After a long Memorial Day weekend with friends in the Florida Keys, I’d say summer is in full swing. Rainy afternoons, 90 degree weather and full on why-bother-doing-anything-with-my-hair humidity. It was so great to get away though, the idea of putting on makeup and anything but a sundress still makes me grumpy. But then again, now that summer is here, there is so much to chose from at the produce market that I just want to buy it all! Not to mention all the goodies that are beginning to ripen in our garden..OOooh so excited!
We didn’t even realize it until we were leaving that we ate seafood every day while there, because I mean…when in the Keys, right?? One of those nights included some cilantro lime shrimp that I had brought down with us that we decided to grill at the house, which by the way came out just plain awesome. I could eat shrimp or any other seafood all the time though. I’ve always grown up being a seafood snob…shrimp in particular. Why? I blame (I shouldn’t say blame, its really love) my parents for spoiling me with fresh shrimp my whole life with their obsessive summer shrimping habit. Now we are talking setting up a boat, driving to another city and being out on the water for hours to sometimes catch only 10 shrimp. Then there is the occasional frenzy when they come home with over 1,000. Now that’s dedication. Anyway, back to the point that I LOVE shrimp and as much as I love them as simple peel and eat, I’m always trying to come up with other creative ways to enjoy them, and that was how I came up with this wonderful Tropical Shrimp Salad!
The one thing that makes this shrimp salad so marvelous is not only the fact that I picture myself on a tropical island with my toes in the sand, but the fact that it can be enjoyed in so many different ways. My personal favorite is scooping it with multigrain crackers and eating it like a dip, but this is also great as a sandwich, wrap or even on mixed greens. The mango and craisins give this salad a sweet and tangy twist that makes it into a fun summer treat!
I love to make this with leftover boiled shrimp from another meal which is great because I can make it at night, store it covered in the fridge and then have it ready for lunch the next day when its nice and cold and all the flavors have really come together.
Hope you enjoy as much as I do!
xoxo – Lauren
Oh yeah, since we are on a tropical theme – here’s just one photo I’m going to leave you with from our Keys trip. You’re welcome 🙂
- 3/4 lb fresh shrimp, boiled, deveined, peeled and chopped
- 1 1/2 tbsp mayonnaise
- 1/2 cup fresh mango, diced
- 1/4 cup dried cranberries (Craisins)
- 1 stalk celery (about 1/3 cup), diced
- 2 tsp fresh lime juice
- Salt & pepper, to taste
- Mix all ingredients in large bowl until evenly distributed.
- Cover and refrigerate at least 1 hour.
- Stir and enjoy within 2 days.
- My personal favorite way to enjoy is with multigrain crackers, but this recipe also works great as a sandwich, wrap or on a bed of mixed greens!
- Nutrition Information (per serving)
- Calories: 157, Protein: 21 g, Fat: 4 g, Carbohydrates: 10 g, Fiber: 1 g, Sugar: 8 g, Sodium: 263 mg, Saturated Fat: less than 1 g