Cumin Spiced Shrimp with Mango Lime Cumin Vinaigrette


  • 1 1/2 lbs large shrimp, peeled and deveined
  • 1/2 tsp salt
  • 1 tsp ground cumin (freshly ground seeds are best)
  • 1/2 tsp black pepper
  • 1/2 tsp chili powder
  • 3 tbs extra virgin olive oil, divided
  • 2 cups fresh diced mango
  • 2 tbs chopped cilantro, for garnish
  • For the vinaigrette-
  • 2 tsp lime zest
  • Juice of 1 lime
  • 1 tbs orange jluice
  • 1 tbs honey
  • kosher salt and black pepper to taste
  • 1-2 tsp ground cumin
  •  Place shrimp in a large zip lock plastic bag.
  • Add salt, next 3 ingredients, and 2 tbs of oil.
  • Seal bag, tossing to coat shrimp in the marinade. Chill for 1 hour.
  • Heat remaining 1 tbs oil in a large non-stick skillet over medium high heat.
  • Add shrimp and cook, turning once, about 2-3 minutes total. Allow to cool.
  • Combine shrimp, mango, lime-cumin vinaigrette in a bowl, tossing to coat.
  • Place shrimp evenly in each of 6 lettuce cups and sprinkle with cilantro and season with salt and pepper.

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