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How Has Your Grocery Shopping Changed?

Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Shrimp and Mango Salad

Mango pairs perfectly with many seafood dishes, and this is no exception. A bit of bite from the Cajun seasoning brightens all the flavors, so be sure not to omit it!


  • 1 pound large shrimp, peeled and deveined
  • 2 teaspoons Cajun seasoning
  • 3 tablespoons butter
  • 2 garlic cloves, finely minced
  • 2 cups mango, peeled and diced
  • 1 cup celery, chopped
  • 4 cups Romaine leaves, torn
  • 1 tablespoon lemon juice

To Make

1. Place clean shrimp into a large mixing bowl. Sprinkle with Cajun seasoning and toss to coat.

2. Melt butter in a large skillet over medium heat. Add garlic and shrimp to skillet.
Cook, stirring frequently, 3-4 minutes until shrimp just turns pink. Pour contents of
skillet into a large mixing bowl.

3. Add the mangoes and celery to the shrimp. Drizzle lemon juice over salad. Toss to
mix and coat. Split the romaine lettuce between 4 plates. Split the shrimp between
the plates and serve over lettuce.

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