Shrimp and Mango Adobado Salad with Grilled Corn-Avocado Salsa

Shrimp and Mango Adobado Salad with Grilled Corn-Avocado Salsa

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From: Diabetic Living Magazine

This recipe is a reinvention of a classic dish. Remember when salsa was made only with tomatoes? This lively corn-red-onion-avocado-pepper salsa goes with grilled shrimp and mangoes, which are briefly immersed in a snappy grapefruit-lime juice marinade.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Shrimp and Mango Adobado Salad:
  • 2 pounds fresh jumbo shrimp in shells, peeled and deveined (with tails intact)
  • 4 cloves garlic
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano, crushed
  • ⅛ teaspoon freshly ground black pepper
  • Dash cayenne pepper
  • 1 cup grapefruit juice
  • ¼ cup lime juice
  • 2 tablespoons olive oil
  • 4 ripe, yet firm mangoes, halved, seeded, peeled, and quartered
  • 12 cups mixed salad greens or fresh baby spinach
  • Grilled Corn-Avocado Salsa:
  • 4 ears corn
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ripe avocados, halved, seeded, peeled, and cubed
  • ¾ cup finely chopped red sweet pepper
  • ½ cup finely chopped red onion
  • 3 tablespoons snipped fresh cilantro or basil
  • 2 tablespoons lime juice
  • 2 tablespoons red wine vinegar
  • 1 fresh jalapeño chile pepper, seeded and finely chopped (see Tip)


  • Prep

  • Ready In

  1. If using wooden skewers, soak in water 30 minutes. Meanwhile, rinse shrimp; pat dry. Place shrimp in a resealable plastic bag set in a shallow dish. For marinade, coarsely chop garlic on a cutting board and sprinkle with salt. Using the side of a knife, mash garlic and salt to form a paste; transfer to a medium bowl. Stir in cumin, paprika, oregano, black pepper, and cayenne pepper until combined. Stir in grapefruit juice, lime juice, and olive oil.
  2. Pour ½ cup of the marinade over shrimp. Seal bag; turn to coat shrimp. Place mangoes in another resealable plastic bag set in a shallow dish. Pour ½ cup of the marinade over mangoes. Seal bag; turn to coat mangoes. Marinate shrimp and mangoes in the refrigerator 30 minutes. Cover and chill the remaining marinade until ready to serve.
  3. Drain shrimp and mangoes, discarding marinade. Thread shrimp onto skewers, leaving ¼ inch between pieces. Grill shrimp, covered, over medium heat 3 minutes. Add mangoes; grill, covered, 5 minutes more or until shrimp are opaque and shrimp and mangoes are lightly charred, turning once (see Tip).
  4. To prepare the Grilled Corn-Avocado Salsa: Remove husks and silks from corn. Rub with olive oil and sprinkle salt and pepper. Grill corn, covered, over medium heat 20 minutes or until lightly charred, turning occasionally (see Tip). Cut kernels off cobs and place in a medium bowl. Stir in avocados, red sweet pepper, red onion, cilantro or basil, lime juice, red wine vinegar, and jalapeno chile pepper. Season to taste with salt and black pepper.
  5. To serve, line plates with salad greens and drizzle with the reserved marinade. Top with shrimp, mangoes, half of the Grilled Corn-Avocado Salsa, and, if desired, additional cilantro or basil. Pass the remaining salsa.
  • Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition information

  • Per serving: 328 calories; 12 g fat(2 g sat); 7 g fiber; 36 g carbohydrates; 24 g protein; 108 mcg folate; 159 mg cholesterol; 21 g sugars; 2,967 IU vitamin A; 87 mg vitamin C; 132 mg calcium; 2 mg iron; 317 mg sodium; 1,060 mg potassium
  • Nutrition Bonus: Vitamin C (145% daily value), Vitamin A (59% dv), Folate (27% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean meat, 1½ fat, 1½ fruit, 1 vegetable, ½ starch

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