Name: Topsail Island Shrimp Summer Salad recipe
Ingredients: 2 tablespoons extra-virgin olive oil, divided;1 tablespoon minced garlic;salt and ground black pepper to taste;½ pound raw shrimp, peeled and deveined;2 teaspoons garam masala, divided;¼ cup diced red onion;1 jalapeno pepper, seeded and minced;1 tablespoon lime juice;1 tablespoon lemon juice;1 cup finely chopped mango;1 cup finely chopped cucumber;1 cup chopped celery;3 tablespoons finely chopped cilantro;2 tablespoons grated orange zest

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Ingredients

2 tablespoons extra-virgin olive oil, divided 1 tablespoon minced garlic salt and ground black pepper to taste ½ pound raw shrimp, peeled and deveined 2 teaspoons garam masala, divided ¼ cup diced red onion 1 jalapeno pepper, seeded and minced 1 tablespoon lime juice 1 tablespoon lemon juice 1 cup finely chopped mango 1 cup finely chopped cucumber 1 cup chopped celery 3 tablespoons finely chopped cilantro 2 tablespoons grated orange zest

Nutrition Info

314.1 calories carbohydrate: 25.4 g cholesterol: 172.6 mg fat: 15.4 g fiber: 4.9 g protein: 20.6 g saturatedFat: 2.4 g servingSize: - sodium: 336.2 mg sugar: 14.7 g transFat: : - unsaturatedFat: : -

Directions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add garlic, salt, and pepper, cook and stir until garlic is fragrant, about 1 minute. Stir in shrimp and 1 teaspoon garam masala, cook until shrimp turn pink, about 4 minutes.
Transfer shrimp to a bowl, add remaining 1 tablespoon olive oil, red onion, jalapeno pepper, lime juice, and lemon juice. Let stand at room temperature for 30 minutes.
Mix mango, cucumber, celery, cilantro, and orange zest into the shrimp mixture. Chill for 1 hour before serving.

Recipe Yield

2 servings

Recipe Note

Summer is here, the pool is open, and tourists are swarming the beach on Topsail Island. It's long past time to tell myself I need to look good in a swimsuit and time to start eating a little lighter.

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