Ruccola shrimp salad with mango

Name: Ruccola shrimp salad with mango
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 packs (200 g each) frozen shrimps (cooked and peeled); 1 (approx. 400 g) Mango; 1 red pepper; 150 g cherry tomatoes; 1 Onion; 1 Garlic clove; 2 Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 stem(s) Coriander; 2 (80 g each) Bag of Florette "Rucola"; 4 TABLESPOONS Olive oil

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 packs (200 g each) frozen shrimps (cooked and peeled)
1 (approx. 400 g) Mango
1 red pepper
150 g cherry tomatoes
1 Onion
1 Garlic clove
2 Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 stem(s) Coriander
2 (80 g each) Bag of Florette "Rucola"
4 TABLESPOONS Olive oil

Directions

1
Defrost the shrimps for 15-20 minutes in cold water, dab dry. Cut the mango from the stone. Peel the flesh and cut into small cubes. Wash and clean the peppers and also cut them into small cubes.
2
Wash and halve the tomatoes.
3
Rinse the prawns and pat them dry. Peel onion and garlic and chop finely. Heat sunflower oil in a frying pan. Sauté the onions and garlic for about 1 minute, add the prawns and tomatoes and continue to fry vigorously for about 1 minute, season with salt and pepper and remove from the heat.
4
Wash the coriander, shake dry and pluck the leaves from the stalks. Mix the rocket, mango, paprika and prawn-tomato mixture and arrange on plates. Drizzle with olive oil and sprinkle with coriander.