Island Shrimp

*It’s another repost from the past but it’s what I made this week!  Instead of the radishes though, I just served this over a bed of shredded lettuce and it was spot on with the saucy/dressing! And yes, it’s Whole30 Approved!

This recipe comes from a book I got a while ago, Primal Blueprint Quick & Easy Meals. which prompted me to get back in to the actual cookbook mode … even though I have tons of them, I need more that are on track with this new way of eating!
By the way, in case you didn’t know, 450 Swagbucks will  give you $5 in Amazon cash … and that’s how I’ve been buying the cookbooks …
Another side note … I do NOT like to have them on my Kindle. I mean, yeah, it’s sort of cool to just open up the Kindle BUT I don’t like the layout/format whatever. It’s not the same as looking at the 2 pages, side by side … so I’ve decided no more cookbooks on the Kindle.
Anyways … 

It’s Whole30 Compliant! Sweet! Perfect for January 2016 which is RIGHT around the corner, you know?

I renamed the recipe to Island Shrimp with Avocado, then, just Island Shrimp … more appealing to ME than Tropical Avocado & Shrimp. And yes, there were a few modifications along the way … if you want the real deal, buy the book and flip to page 57 …

You can easily double, triple or even quadruple this recipe, as I was only feeding myself for a late lunch and early dinner, I made it in the quantities listed below … Ready? Ready …
1/4 cup mango, cut into chunks
1 jalapeno, seeds removed
Juice of 1 lime
dash of salt
3 tbs olive oil
1/2 lb raw shrimp, peeled and deveined (personal note, I always take the freakin tail off, it annoys me)
1/2 tsp cumin
1 avocado, cut into chunks
3 radishes, sliced
1/4 red onion, sliced
chopped cilantro (optional but recommended)
Get out the big gun food processor … add mango, jalapeno, lime juice, olive oil and salt.

Let it rip and make a sauce. 

Put sauce in fridge to chill a little. Trust me. I wasn’t crazy when I tasted to adjust the seasoning, but after it chilled for a bit, it was a whole different flavor!

Sprinkle the shrimp with the cumin and saute in a bit of olive oil til cooked (not overcooked!)

In large bowl, combine the shrimp, avocado, radish, onion and cilantro. Toss with the sauce and serve OR you can pour the sauce over prior to serving. Either way, recommend making this ahead of time and letting chill in the fridge for 45 minutes or so …

Good? Yes it was … the radishes really tasted good with the mango sauce. I think I was in love for a minute there.

Note: I have made this with cooked shrimp … in that case I just added the cumin to the food processor when making the sauce … I’m all about making do, you know?

Looking forward to sharing with some of these GREAT Parties … go check them out!

*This post contains affiliate links … click here to read my disclosure 🙂


3 thoughts on “Island Shrimp

  1. Wishing you and your family a very Merry Christmas and thanks so much for sharing your awesome post with Full Plate Thursday. I sure appreciate you!Miz Helen


  2. This looks super yummy and healthy. I bet that mango jalapeno dressing would would be delicious on a whole bunch of dishes, lol. Thanks for sharing at Fiesta Friday this week!


  3. Yup, I'm sure it would!


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