M and I recently returned from our honeymoon in Hawaii. We had some amazing adventures including one in particular where we got caught in a flash flood on a trek to a secret waterfall after kayaking up a river. Yeah, that was pretty crazy but totally fun at the same time! We went ziplining, M went scuba diving, we hiked a little, walked a lot and snorkeled in some of the best spots in the world. The best snorkeling we found was on the North Shore of Oahu at Shark’s Cove. It was so beautiful, it was like swimming on top of a giant aquarium. We saw dozens of different kind of multi-colored fishes and even some moray eels – eek! I can’t help but be freaked out by eels. The Little Mermaid ruined them for me for life.
Snorkeling seems so relaxing while you are out in the water but swimming in the rolling waves under the hot sun really sparks an appetite! Lucky for us, the North Shore is packed full of delicious food stands, the most notable being Giovanni’s Shrimp Truck. Giovanni’s only has 4 items on its menu but we still waited in line for over 30 minutes to order! We got their original shrimp scampi and it was totally worth the wait. There were 10 huge succulent shrimp bathed in garlic sauce that we sucked from our fingers and stirred into the rice it was served with. It was a perfect way to get rid of that waterlogged feeling.
Now, this shrimp salad isn’t garlicky but it’s sweet, creamy and smoky and I dare say it may be my favorite shrimp recipe to date. The key to great shrimp is not to overcook it. Take it off the heat as soon as it turns opaque pink to avoid it getting tough and rubbery. This salad is great on its own, inside lettuce leaves or served as a dip with tortilla chips.
Smoky Shrimp, Avocado & Mango Salad
Servings: 6 • Size: 1/2 cup • Weight Watcher Points+: 4
Calories: 158 • Fat: 7g • Carbs: 14g • Fiber: 3g • Protein: 15g
Sugars: 10g • Sodium: 205g • Cholesterol: 108mg
- 1 pound uncooked shrimp (31-40 count), peeled, deveined & tails removed
- 1 teaspoon Trader Joe’s African Smoke Seasoning
- 1 teaspoon olive oil
- Juice of 2 limes
- 2 teaspoons honey
- ½ teaspoon smoked salt
- ¼ teaspoon black pepper
- 1 teaspoon extra virgin olive oil
- 1 Tablespoon chopped chives
- 1 mango, cubed
- 1 avocado, cubed
Heat a wok over medium high heat. Season the shrimp with Trader Joe’s African Smoke Seasoning. Add the olive oil and shrimp to the wok and sauté until just opaque, about 6 minutes. Transfer to a medium bowl and chill in the refrigerator 1 hour.
In a small bowl, combine the lime juice, honey, smoked salt, and black pepper. Whisk in the extra virgin olive oil.
Remove the shrimp from the refrigerator and cut each shrimp in ½ (in thirds if extra large). Add the mango and avocado to the shrimp and pour the lime dressing over the top. Toss gently and serve.