Simple, homemade recipes.


Grilled shrimp, avocado, and mango over arugula

15 minutes | Serves 2 as a main

This is the perfect lunch in my opinion. The warm shrimp over the fresh ingredients is simply devine.

1 pound washed arugula
1 ripe avocado, halved, cored, and thinly sliced
1 ripe mango, halved, cored, and diced
1/2 pound shrimp, shelled and deveined, tails kept on (for aesthetic purposed)
2 tablespoons olive oil
1/2 lemon juiced
Salt and pepper
1/4 finely diced shallots
2 tablespoons rice vinegar
1 tablespoons fresh lemon juice
4 tablespoons olive oil
Salt and pepper

Place shrimp in a container and marinate with lemon, olive oil, salt, and pepper. Allow to sit out while you prepare the rest of the ingredients. Make vinaigrette by combinging vinegar, lemon, oil, shallots, salt, and pepper and whisking together. Set aside. Preheat grill to 350-400 heat. Cut mango and avocado and put in large salad bowl. Add arugula to bowl. Begin grilling shrimp directly over heat, 2-3 minutes per side. Add vinaigrette to salad bowl and mix together. Top with cooked shrimp and serve.

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