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Seed Crusted Shrimp with Mango Salad

Seed Crusted Shrimp with Mango Salad
Prep Time
20 min
Cook Time
15 min
Yields
4 servings

Pumpkin seeds, also known as pepitas, are frequently used in Mexican cuisine. They add great flavour and texture. A green mango is an unripe mango – it adds a unique tartness to a dish. This recipe is courtesy of Chef Andrew Blake.

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ingredients

Dressing

¼
cup lime juice (60 ml)
¼
tsp cumin (1 ml)
2
Tbsp vegetable oil (30 ml)
2
Tbsp rice vinegar (30 ml)
salt to taste
1
to 2 tsp. honey (5 ml to 10 ml)

Salad

1
green mango, julienned
1
carrot, julienned
½
red onion, julienned
1
Granny Smith apple, julienned
2
scallions, green only, sliced
½
Tbsp chopped fresh mint (7 ml)
2
Tbsp chopped fresh coriander (30 ml)

Seed Crusted Shrimp

¼
cup pumpkin seeds (unsalted and unshelled), chopped coarsley (60 ml)
1
Tbsp Dijon mustard (30 ml)
salt and pepper, to taste
12
medium shrimp, peeled
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directions

Step 1

Whisk together all of the ingredients in a small bowl until well combined. Adjust seasoning to taste.

Step 2

Combine the green mango, carrot, red onion, apple, scallions, mint and coriander in a large bowl and toss with dressing. Serve with Seed Crusted Shrimp.

Step 3

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

Step 4

Butterfly the shrimp by cutting down the centre back of the shrimp being careful to not cut all of the way through. Open the shrimp and flatten the two halves so that is resembles a butterfly. Remove the vein.

Step 5

Season shrimp with salt and pepper. Brush just the tops of the shrimp with Dijon (the part of the shrimp just butterflied). Then dredge in coarsely chopped pumpkin seeds to create a coating on one side. Transfer shrimp, coating side up, to prepared baking sheet. Bake in oven until shrimp are just cooked through, about 10 to 13 minutes. Serve with Mango Salad.

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