Life is busy! But a healthy and colorful dinner doesn’t have to be complex.  It’s easy to forget that a square meal doesn’t necessarily require the use of an oven or grill, and I’ve created this simple shrimp and mango salad to serve as a gentle reminder.

The delicate texture of seafood is the perfect match for the crunchy jicama and red pepper in this salad, and the sweetness of the mango and distinct flavor of cilantro give the dish lots of added flavor. I love using these little bay shrimp, too – they’re easy to find, relatively inexpensive, and already perfectly cooked and seasoned.  Some of the most sustainable bay shrimp are coming out of Oregon these days (also some of the most delicious, I might add).  I found these guys at my local Whole Foods here in Chicago in the freezer section, and I hope you can find them in your neck of the woods, too.

*As an alternative, you can use larger shrimp that you have roughly chopped, or try using bay scallops that you have lightly steamed until just cooked through and then allowed to cool.

Shrimp Salad with Mango:
*stuffs six avocado halves generously*

12 oz. cooked bay shrimp (sometimes called salad shrimp or pink shrimp)
1 ripe mango, medium dice
1 small red pepper, small dice
half a small jicama, small dice (about 3/4 C.)
half a small red onion, small dice (about 1/2 C.)
3 Tbsp. macadamia nut oil (avocado oil is a good substitute)
3 Tbsp. fresh lime juice, from about 1 & 1/2 limes
generous pinch of sea salt
handful of chopped fresh cilantro
5 or 6 fresh mint leaves, chopped
3 avocados, halved (if using the salad as stuffing)

If frozen, defrost the shrimp overnight in the fridge, or in the bag, under cold running water, for 20-30 minutes. Drain away any excess liquid from the shrimp, but do not rinse.

Dice the mango and chop all of the vegetables and place into a large bowl with the shrimp.  Drizzle with the oil, lime juice, and sea salt and add the chopped cilantro and mint. Toss gently to combine and taste for seasoning.

This shrimp salad is delicious on its own, or stuffed generously into avocado halves. For a dinner party or potluck, serve it alongside guacamole with chips or cut vegetables for dipping (jicama and cucumber slices are my favorites).