Follow these steps for perfect results
cooked shrimp
chopped
rice vinegar
chili-garlic sauce
olive oil
lime peel
grated
lime juice
freshly squeezed
paprika
ground cumin
garlic cloves
minced
salt
fresh spinach leaves
mango
chopped and peeled
radish
julienne cut
avocado
peeled and diced
green onion
thinly sliced
sunflower seeds
Combine chopped cooked shrimp, 2 tablespoons of rice vinegar, and chili garlic sauce in a large bowl.
Toss the shrimp mixture well to ensure even coating.
Cover the bowl and chill in the refrigerator for 1 hour to allow flavors to meld.
In a small bowl, combine the remaining 3 tablespoons of rice vinegar, olive oil, grated lime peel, freshly squeezed lime juice, paprika, ground cumin, minced garlic cloves, and salt.
Whisk the vinaigrette ingredients together until well combined and emulsified.
Place 2 cups of fresh spinach leaves on each of four plates.
Top each spinach bed with 1 cup of the chilled shrimp mixture.
Arrange 1/4 cup of chopped mango, 1/4 cup of julienned radishes, and 1 tablespoon of diced avocado around the shrimp on each plate.
Top each serving with 2 tablespoons of thinly sliced green onions and 1 1/2 teaspoons of sunflower seeds.
Drizzle each salad with 2 tablespoons of the prepared lime vinaigrette.
Serve immediately for the best flavor and texture.
Expert advice for the best results
Add a pinch of red pepper flakes for extra heat.
Marinate the shrimp longer for a more intense flavor.
Use different types of greens for variety.
Everything you need to know before you start
15 minutes
The shrimp can be marinated ahead of time.
Arrange artfully on a plate, ensuring a balance of colors and textures.
Serve chilled with a side of crusty bread.
Crisp and refreshing, complements the lime vinaigrette.
Refreshing and complements the Caribbean flavors.
Discover the story behind this recipe
Reflects the blend of African, European, and indigenous influences in Caribbean cuisine.
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