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Florida Department of Agriculture and Consumer Services
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Tallahassee, FL 32399-0800
(850) 617-7300

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

Florida Seafood Recipe

Cucumber, Mango and Wild Shrimp Salad

Seafood-4380
Ingredients  
3 tablespoons rice wine vinegar
3 tablespoons sugar
6 tablespoons Dijon mustard
6 tablespoons mayonnaise
  hot pepper sauce to taste
  salt to taste
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 medium shrimp, cooked and peeled
3 tablespoons fresh dill, chopped
12 leaves lettuce
 

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

Yield
6-8 servings

Nutritional Value Per Serving
Calories 257, Calories From Fat 114, Total Fat 13g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 158mg, Total Carbohydrates 16g, Protein 20g, Omega 3 Fatty Acid 0g

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

Cucumber, Mango and Wild Shrimp Salad

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