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Tropical Shrimp Salad


  • Servings: 6


  • 1 tablespoon canola oil
  • ½ teaspoon ground cumin
  • 1-2 teaspoons minced chipotles in adobo (depending on how spicy you like it)
  • 2 teaspoons lime juice
  • 2 cloves garlic, minced
  • 1 lb. large shrimp, peeled and deveined
  • Kosher salt and black pepper
  • 2 teaspoons Dijon mustard
  • 1 teaspoon adobo sauce from the chipotle can
  • 1 tablespoon Forever Bee Tropical Honey
  • 4 teaspoons lime juice
  • 3 tablespoons canola oil
  • 1 tablespoon chopped cilantro
  • Kosher salt and black pepper
  • 1 head Romaine lettuce, chopped
  • 1 mango, peeled and diced into cubes
  • 1 medium jicama, peeled and julienned
  • 1 avocado, peeled and sliced
  • 2 tablespoons chopped cilantro


  1. To make the marinade, pour the oil, cumin, chipotles, lime juice and garlic into a large resealable plastic storage bag. Add the shrimp, seal the bag and mix all of the ingredients together to coat the shrimp with the marinade. Let the shrimp marinate while you prepare the rest of the salad ingredients.
  2. To make the dressing, whisk the mustard, adobo sauce, honey, lime juice, canola oil and cilantro together in a bowl. Season the dressing with salt and pepper.
  3. Heat a grill pan over medium high heat and spray with nonstick cooking spray. Season the shrimp with salt and pepper and add them to the grill. Cook 2-3 minutes on each side until opaque. Remove from the grill.
  4. To plate the salad, toss the lettuce, mango and jicama with enough dressing to just coat all of the greens. Top the salad with the shrimp and arrange the avocado slices around them. Garnish with cilantro.


A big thank you to The Foodie Physician for this delicious recipe.

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