Topsail Island Shrimp Summer Salad

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.

• Preparation Time: 35 mins
• Cooking Time: 4 mins
• Total Time: 39 mins
• Calories: 314 Calories

Ingredients

• 1 tablespoon lemon juice
• 2 tablespoons grated orange zest
• 1 cup chopped celery
• salt and ground black pepper to taste
• 1 tablespoon minced garlic
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon lime juice
• ¼ cup diced red onion
• 2 tablespoons extra-virgin olive oil, divided
• ½ pound raw shrimp, peeled and deveined
• 3 tablespoons finely chopped cilantro
• 2 teaspoons garam masala, divided
• 1 cup finely chopped mango
• 1 cup finely chopped cucumber

Recipe Instructions

Step 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.

Step 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.

Step 3

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