High Fructose Corn Syrup Free Mango Shrimp Salad with Basil-Coconut Pesto
Total time28 min
Prep time20 min
Cook time8 min
4.6(25)
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
For the pesto
- 2 cups fresh basil leaves, packed
- ¼ cup full-fat coconut cream
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 small clove garlic
- ¼ tsp fine sea salt
For the salad
- 2 ripe mangoes, peeled and diced into ¾-inch cubes
- 5 oz mixed greens or arugula
- 1 english cucumber, thinly sliced
- 4 scallions (green tops only), thinly sliced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
For serving
- fresh basil leaves, for serving (optional)
Instructions
- 1
Make the pesto: combine the basil leaves, coconut cream, 3 tbsp olive oil, 2 tbsp lemon juice, garlic clove, and 1/4 tsp salt in a blender or food processor. Blend until smooth and bright green, scraping down the sides once. Taste and adjust salt, then set aside.
- 2
Pat the shrimp thoroughly dry with paper towels. Toss with 1 tbsp olive oil, 1/2 tsp salt, ground ginger, and ground turmeric until evenly coated.
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