I’m in love with this fresh, light, and colorful salad. I don’t cook with fish or shellfish too often, but this dish makes me want to change that PRONTO.

Spicy Mango Shrimp Salad

1 lb. shrimp, peeled and de-veined (tail-off)
1 Tbsp. red palm oil or coconut oil
1/2 jalapeño, seeded and diced
1/2 cucumber, peeled and chopped small
1 large mango, peeled and diced small
handful cilantro, minced
1/4 white onion, diced small
juice of 2 limes
red pepper flakes to taste
salt to taste

1. In a medium skillet, heat oil over medium-high heat until hot.
2. Add shrimp and flip when first side is done. The shrimp will curl and turn pink when done. (don’t over cook! Turn off heat a couple minutes after you flip).
3. Place shrimp in a bowl and chill.
4. In a bowl, add diced mango, onion, cilantro, cucumber, lime juice, and jalapeño.
5. Once shrimp is cool, chop small and add to the bowl.
6. Toss with salt and red pepper to taste.