Fish and Shellfish

Southeast Asian Inspired Shrimp Salad With Coconut and Lime Vinaigrette


  • 1 firm but fragrant mango, peeled and diced
  • 1 red bell pepper cut into julienne
  • 1 orange bell pepper cut into julienne
  • 1 medium jicama, peeled and cut into matchsticks
  • 1 carrot peeled and cut into matchsticks
  • 1 cup cherry tomatoes, halved (mixed colors would be lovely)
  • ½ head of red cabbage very thinly sliced
  • ¼ cup (shake the bottle to emulsify) A L'Olivier Coconut & Lime Vinaigrette
  • ¼ cup loosely packed cilantro leaves + 5 sprigs
  • ¼ cup loosely packed Thai basil leaves
  • ¼ cup A L’ Olivier Coconut & Lime Vinaigrette (shake the bottle to emulsify)
  • 1-inch piece of ginger, peeled and grated
  • 12, 16-20 count, heads on shrimp


Time: 1 hour
  • In a deep bowl, toss the vegetables with the vinaigrette.
  • Spread the salad out on a platter. Scatter the cilantro and basil over everything.
  • Garnish with the sprigs of cilantro.
  • Put the vinaigrette, ginger and paprika in a large mixing bowl. Stir them up.
  • Add the shrimp and toss to coat. Put them in the refrigerator while you prepare the grill. If you are using skewers, soak them in water.
  • Grill the shrimp a minute or two on each side until opaque.
  • Arrange them on top of the vegetables.
  • This recipe will also work with A L' Olivier Mango & Lemongrass Vinaigrette or Pineapple & Basil Vinaigrette.
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