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Topsail Island Shrimp Summer Salad

Classy Pour

"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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2 h 9 m servings 314 cals
Original recipe yields 2 servings

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  1. 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.
  2. 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.
  3. Mix mango, cucumber, celery, cilantro, and orange zest into the shrimp mixture. Chill for 1 hour before serving.


  • Cook's Note:
  • If using frozen shrimp, thaw before proceeding with recipe.

Nutrition Facts

Per Serving: 314 calories; 15.4 g fat; 25.4 g carbohydrates; 20.6 g protein; 173 mg cholesterol; 336 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Perfect summer food! The only thing I changed was increasing the garam masala to a full tablespoon and using canned diced jalapeños (because if I can avoid rubbing jalapeño in my eye while cooki...

I loved all of the different color and texture there was to this and it turned out good. I did think it needed just a little bit more seasoning but that is my only complaint.