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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Wild Shrimp and Mango Salad

3 tablespoons rice wine vinegar
3 tablespoons sugar
6 tablespoons Dijon mustard
6 tablespoons mayonnaise
4 large cucumbers, peeled, and cut into 1/2-inch cubes
1 large mango, peeled, pitted, and cut into 1/2-inch cubes
1 pound shrimp, cooked
3 tablespoons fresh dill, chopped
  salt to taste
  hot pepper sauce to taste
10 leaves lettuce

Mix vinegar and sugar in small bowl until sugar completely dissolves. Add in mustard and mayonnaise. Cover and chill. Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to lightly coat. Season with salt and hot sauce. Arrange lettuce leaves on each plate. Top with shrimp salad, garnish and serve.

6 servings

Nutritional Value Per Serving
Calories 230, Calories From Fat 113, Total Fat 13g, Saturated Fat 2g, Trans Fatty Acid 0 g, Cholesterol 120mg, Total Carbohydrate 13g, Protein 16g, Omega 3 Fatty Acid 0.38g

Look for "Fresh from Florida" ingredients at your grocery store.

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