Shrimp Salad

Shrimp Salad

Shrimp Salad

Prep Time
20 Minutes
Cook Time
10 Minutes
  • 2 tablespoons plus 1 teaspoon kosher salt, divided

  • 6 tablespoons fresh lime juice, divided

  • 1 pound shrimp, peeled and deveined

  • 1/3 cup mayonnaise

  • 1 tablespoon lime zest

  • 2 teaspoons Fiery Seasoning

  • 1 teaspoon Dijon mustard

  • 1 medium shallot, minced

  • 1 small jalapeño, seeded and minced

  • 1/4 cup chives, thinly sliced, plus more for garnish

  • 1 cup diced cucumber

  • 1 cup diced mango, plus more, sliced, for garnish

  • 1 medium avocado, pitted and diced

  • 1/2 teaspoon freshly ground black pepper

  • 6 green lettuce leaves, washed


  • 1 Bring a large pot of water with 2 tablespoons salt and ¼ cup lime juice to a low boil over medium heat. Working in batches of about 6, poach the shrimp until they are firm, opaque, and have a ‘C’ shape but are not tightly curled. The internal temperature should read 145˚F (63˚C). Transfer the cooked shrimp to the refrigerator to cool completely.
  • 2 In a medium bowl, mix together the mayonnaise, remaining 2 tablespoons lime juice, lime zest, Fiery spice blend, Dijon, shallot, jalapeño, and chives.
  • 3 Cut the cooled shrimp into ½-inch pieces. Toss in the dressing to coat, then fold in the cucumber, mango, and avocado. Season with the remaining teaspoon of salt and the pepper.
  • 4 Serve the shrimp salad in the lettuce leaves. Garnish with chives, mango slices, and more Fiery spice blend, if desired. Serve cold.
  • 5 Enjoy!