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Le Chaudron recipe
Salade crevettes mangue avocat
Shrimp, mango and avocado salad
⏱ 20 minServes 2Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 g (7 oz)peeled shrimp
1mango
1avocado
100 g (3½ oz)arugula
1 tbspolive oil
1 tbsplime juice
1 tsphoney
1 tspchopped cilantro
1 pinchEspelette pepper
- 200 g (7 oz) peeled shrimp
- 1 mango
- 1 avocado
- 100 g (3½ oz) arugula
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp honey
- 1 tsp chopped cilantro
- 1 pinch Espelette pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- If using frozen shrimp, thaw overnight in the fridge or for 30 minutes in cold water. Pat dry well.
- Heat ½ tablespoon olive oil in a skillet over high heat and sauté the shrimp for 3 minutes, turning.
- They're done when pink and opaque; don't overcook or they turn rubbery. Set aside.
- Peel the mango, cut the flesh off the pit and dice into 1.5 cm (½ in) cubes. Do the same with the avocado.
- Make the dressing: whisk the lime juice, honey, salt and pepper, then whisk in the rest of the olive oil.
- Wash and dry the arugula and divide between 2 large plates.
- Arrange the mango, avocado and warm shrimp on top.
- Drizzle with the dressing, sprinkle with cilantro and a pinch of Espelette pepper, and serve right away.
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