Mango, Avocado & Seared Shrimp Salad

 Mango, Avocado & Seared Shrimp Salad

A vibrant tropical salad with juicy seared shrimp, buttery avocado, and a punchy citrus-chili dressing — stunning on the plate and even better on camera

INGRÉDIENTS

• 453 5/8 g large shrimp, peeled and deveined

• 2 ripe mangoes, diced into ¾-inch cubes

• 2 ripe avocados, diced

• 946 1/3 ml mixed greens or butter lettuce

• 4 radishes, very thinly sliced

• 118 1/4 ml fresh cilantro leaves

• 1 jalapeño, seeded and minced

• 44 1/3 ml fresh lime juice

• 29.6 ml fresh orange juice

• 59 1/8 ml extra-virgin olive oil

• 4.9 ml honey

• 1 garlic clove, finely grated

• 2 1/2 ml smoked paprika

• 3 2/3 ml flaky sea salt

• 1 1/4 ml freshly cracked black pepper

• 44 1/3 ml toasted coconut flakes

ÉTAPES

. Whisk together 44 1/3 ml fresh lime juice, 29.6 ml fresh orange juice, 3 tbsp of 59 1/8 ml extra-virgin olive oil, 4.9 ml honey, 1 garlic clove, finely grated, and 1 jalapeño, seeded and minced until smooth. Season with 3 2/3 ml flaky sea salt and 1 1/4 ml freshly cracked black pepper. Set aside — the flavors bloom as it sits.

. Pat 453 5/8 g large shrimp, peeled and deveined very dry with paper towels. Toss with remaining 1 tbsp 59 1/8 ml extra-virgin olive oil, 2 1/2 ml smoked paprika, a pinch of 3 2/3 ml flaky sea salt and 1 1/4 ml freshly cracked black pepper. Dry shrimp = better sear.

. Heat a large cast iron or stainless skillet over high heat until smoking. Add shrimp in a single layer and sear undisturbed. ⏱ 1m 30s

. Flip shrimp and cook the second side just until opaque and curled. Remove from heat immediately — overcooked shrimp is rubbery. Transfer to a plate to rest. ⏱ 1m

. Arrange 946 1/3 ml mixed greens or butter lettuce across a large serving platter. Layer 4 radishes, very thinly sliced slices across the greens, then scatter 2 ripe mangoes, diced into ¾-inch cubes and 2 ripe avocados, diced over the top.

. Arrange the warm 453 5/8 g large shrimp, peeled and deveined over the salad. Drizzle the citrus-chili dressing generously over everything. Scatter 118 1/4 ml fresh cilantro leaves and 44 1/3 ml toasted coconut flakes over the top.

. Add a final pinch of 3 2/3 ml flaky sea salt and a squeeze of fresh lime. Serve immediately — this one is all about the contrast of warm shrimp, cool mango, and creamy avocado.

NOTES

**Blogger tips:** Slice one avocado in fans rather than cubes for an elegant styling touch — it photographs beautifully. A few extra radish slices on top add pops of pink/red that really pop.

**Make-ahead:** Dressing keeps refrigerated for up to 3 days. Dice mango and slice radishes up to 2 hours ahead. Sear shrimp just before serving.

**Swaps:** Works equally well with grilled scallops or seared tofu for a vegetarian version. Sub basil or mint for cilantro if preferred.

**Flavor boost:** A pinch of tajín on the mango cubes adds an extra chili-lime punch that readers will love.