- Prep Time
- 30 mins
- Total Time
- 45 mins
- Serves
- Serves 8
Ingredients
- 2 1/2 cups
- Pineapple Passionfruit Pure Fruit Juice from Concentrate, divided
- 625 mL
- 1 1/4 lbs
- frozen shrimp, thawed
- 625 g
- 1 tsp
- finely grated lime zest
- 5 mL
- 2 tbsp
- lime juice
- 30 mL
- 3 tbsp
- olive oil
- 45 mL
- 1/8 tsp
- salt
- 0.5 mL
- pepper
- 2
- ripe mangoes, peeled and diced
- 0
- 1
- small red onion, diced
- 0
- 1
- red pepper, diced
- 0
- 1
- English cucumber, diced
- 0
- 1 pkg
- mixed baby greens
- 142 g
Method
Step 1
In a saucepan, bring 2 cups (500 mL) fruit juice and 1 cup (250 mL) water to a simmer over medium-high heat. Add shrimp and return to a simmer. Remove from heat; cool to room temperature. Peel shrimp. Return shrimp to cooled poaching liquid; cover and refrigerate until needed, up to 2 hours.
Step 2
In a small saucepan over medium heat, reduce remaining 1/2 cup (125 mL) juice by half; set aside to cool. When cool, whisk reduced fruit juice with lime zest, lime juice, olive oil, salt and pepper.
Step 3
Lightly toss mango, onion, red pepper and cucumber with 3 tbsp (45 mL) of dressing mixture.
Step 4
To serve, divide salad greens between 8 salad plates or bowls. Spoon mango and vegetable mixture evenly over greens. Drain shrimp; toss with remaining dressing mixture and arrange 3 shrimp on each salad.
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