The dough for these simple gingerbread cookies doesn’t need to chill in the refrigerator, so they can be made quickly and easily. I’m terrible at cutting out shapes and rolling out dough. This recipe’s oil helps the dough become less sticky. If desired, garnish with icing and candies.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon lime juice
- 2 teaspoons lime zest
- 1 teaspoon hot chile peppers (Optional)
- ¼ teaspoon white sugar
- 1 pound cooked shrimp
- 1 cup diced mango
- 1 cup diced cucumber
- 2 tablespoons chopped fresh mint
- 1 teaspoon rice vinegar, or to taste (Optional)
Instructions
- Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth.
- Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.
Nutrition Facts
| Calories | 159 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 221 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 0 g |
| Sodium | 256 mg |
| Sugars | 10 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
this will be one of our go to recipes when mangos are in season
Absolutely delicious! This is such a refreshing and light salad. The flavors mesh together so well. This recipe is definitely a keeper!
Delicious light salad. I added sweet red and yellow peppers and used Poppy Seed salad dressing. It was so good and beautiful.
Fantastic dance of flavor. Sweet and tangy, cool and spicy all in the same bite! I increased lime juice to 2 limes, and one teaspoon red pepper flakes. Increased sugar to full teaspoon. Added a cup of fresh pineapple pieces. Tossed together with mint and cooked shrimp and served on bed of Romaine. Wonderful colors and flavor. Easy to make. Thanks for the recipe! 5 stars!
Delish. Easy. Healthy. A summer favorite. I usually add another mango.
I didn’t have any parsley, but still came out great. Will make and share again and again!
mango salad
i made this salad for a Hawaiian themed dinner. I tripled the recipe but did not add the chilies. Took the suggestion of others and added red peppers and pineapple for color… it made a beautiful presentation. the vinegar was key to the flavor. next time I will add the chilies as it needed a bit of kick. and there will be a next time!??
I added a little chopped cilantro to the dressing. Lovely salad!
Delicious, I added red bell pepper for color
I added diced avocado to this recipe. A new favorite.
Great, light recipe with little effort! I added fresh pineapple because we had some on hand; husband thought the pineapple was essential, I think it was a nice addition, but not necessary. I’m thinking about putting it on a bed of romaine lettuce for lunch. Perfect recipe as-is, wouldn’t change a thing! Thanks for the fantastic recipe! Will be a staple over the summer, for sure!
Loved this recipe! Did not add hot chile peppers or rice vinegar though. But loved that this recipe was light, healthy, & tasty. I will be making this again as a lunch option to take to work l!
karbol is right, this is a light and refreshing salad with nice presentation, and breaks down well nutritionally. The flavor of this salad is mellow/mild, so don’t forget that little splash of rice vinegar just before serving, as I think it’s important to the overall taste of this recipe. The recipe calls for hot chile peppers, so I used red pepper flakes and will increase the amount in the future. Although not by most people’s calendar, it’s already summer in Florida, has been for a while, and this will be a perfect main course summer salad served over a bed of crisp salad greens. Thanks for sharing.