The In-Betweens

Shrimp, Mango & Avocado Salad

with honey-lime dressing

SOUND BITE

This fresh and fabulous salad screams “summertime!”—but you’ll want to eat it all year round. It’s impressive, yet quite simple to make as a light lunch or stunning side dish. I eat this salad with a spoon, since it does a better job of acting like a shovel than if I used a fork.

Tips for Thawing Shrimp

Most of us aren’t hauling home shrimp straight off the boat—we’re grabbing a bag of frozen cooked shrimp at the grocery store.

If you want shrimp that’s plump with good texture and not tough or chewy, how you thaw it matters!

The best method? Thaw it in the fridge. This requires planning ahead. You can leave it in the bag or transfer the frozen shrimp to a bowl, cover it and let it thaw for 12 to 24 hours, depending on their size.

It’s the safest method and ensures a gradual, even thaw, keeping texture and flavor intact.

In a rush? Use the cold-water trick. Pop the shrimp in a colander and run cold water over them for about 5 minutes, tossing occasionally. They’ll thaw quickly without turning mushy. 

OR you can fill a large bowl with cold water, break apart the frozen shrimp (so there’s no clumps), put them in a large ziploc bag and submerge them in the cold water for about 30 minutes.

With either method, always pat the shrimp dry with paper towels to remove any excess moisture.

What NOT to do? No hot water and no microwaving—because no one likes shrimp with the texture of a pencil eraser.

So thaw wisely, enjoy thoroughly!