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🥤 Fresh Shrimp and Mango Salad

254 kcal · 30 min · 4 servings

Ingredients

• 1 large, ripe mango
• 1 red bell pepper
• 1 bunch arugula
• 1 handful bean sprouts
• 12 kitchen-ready shrimp (peeled and deveined)
• 2 garlic cloves
• 4 tbsp olive oil
• 1 unpeeled orange
• 3 tbsp balsamic vinegar
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the mango and cut the flesh into cubes.
2. 2. Wash the bell pepper, remove the stem and seeds.
3. 3. Cut the bell pepper into thin strips.
4. 4. Wash the arugula and dry it thoroughly.
5. 5. Chop the arugula into coarse pieces.
6. 6. Add the mango, bell pepper, arugula, and sprouts to a large bowl.
7. 7. Wash the shrimp and pat them dry with a kitchen towel.
8. 8. Peel the garlic and chop it finely.
9. 9. Heat one tablespoon of oil in a frying pan.
10. 10. Sauté the garlic and shrimp briefly in the hot oil.
11. 11. Grate the orange peel to obtain the zest.
12. 12. Squeeze the juice out of the orange.
13. 13. Add the orange zest and juice to the shrimp in the pan.
14. 14. Remove the pan from the heat and let the shrimp cool down.
15. 15. Whisk the balsamic vinegar with the remaining oil.
16. 16. Season the dressing mixture with salt and pepper.
17. 17. Pour the dressing over the ingredients in the large bowl.
18. 18. Gently toss the salad ingredients to combine them.
19. 19. Taste the salad one last time to adjust the seasoning.
20. 20. Portion the salad into small bowls.
21. 21. Top each salad with the cooled shrimp.
22. 22. Serve the salad immediately.

Nutrition per serving

• kcal: 254
• Protein: 14 g · Fett/Fat: 12 g · Carbs: 22 g