Recipe Instructions:
Ingredients
For the dressing:
2 tbsp freshly squeezed lime juice
1/4 cup olive oil
1 tbsp maple syrup
1 tsp dijon mustard
salt and pepper , to taste
For the shrimp:
1 lb. (450g) unpeeled shrimp , peeled and deveined (approximately 2/3 lb. / 300g peeled shrimp)
1 lime , juice only
2 cloves garlic , minced
1 tsp cajun seasoning
For the salad:
1 large, ripe avocado , peeled, pitted and cubed
1 large mango , diced
1/2 red onion , finely sliced
1 cup cherry tomatoes , halved
3 cups baby arugula , loosely packed
2/3 cup feta cheese , crumbled
Instructions
Make the dressing by combining the lime juice, olive oil, maple syrup, and Dijon mustard in a small jar with a lid. Cover and shake until mixed well. Taste for seasoning and add salt and pepper as needed. Set aside.
Add the shrimp, lime juice, garlic, and Cajun seasoning in a bowl. Stir until the shrimp are coated. Let sit for about 15 minutes or so.
In a frying pan, arrange the shrimp in a single layer and cook 2-3 minutes until they start turning opaque. Flip and cook 1-2 minutes more, until pink and cooked through. Transfer to a salad bowl.
Place the avocado, mango, red onion, cherry tomatoes, arugula, and feta in the bowl with the shrimp and toss lightly. Add the dressing and toss gently to coat.
