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Shrimp & Mango Salad with Honey Lime Vinaigrette

  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Serves: 4

A tropical, summertime salad that takes minutes to prepare.


1 lb. raw shrimp, 21-25 count, peeled and deveined

1T. + 1T. olive oil

1T. Todd's Bayou Dirt seasoning

Juice of 1 lime

1 t. Worcestershire sauce


5 oz. spring mix

2 c. romaine lettuce, chopped

1 avocado, diced

1 mango, diced

1 large tomato, diced

1/2 red onion, sliced vertically

1/4 c. shelled pistachio nuts, coarse chopped

1/2 c. Maytag blue cheese, cubed, optional



3 T. fresh lime juice

1 T. honey

1 t. Dijon mustard

2T. + 1 t. fresh cilantro, chopped

1 t. fresh mint, chopped

1/4 t. coarse kosher salt

1/4 t. fresh ground pepper

1/2 c. olive oil


To Prepare

In a large bowl, whisk together 1 T. olive oil, Todd's Bayou Dirt, lime juice and Worcestershire sauce. Add shrimp, turning to coat with mixture.

Meanwhile, heat non-stick skillet or grill pan over medium-high heat. Add 1 T. olive oil to the pan. Using tongs, carefully add shrimp to hot skillet. Do not overlap shrimp while cooking, therefore cook in batches, if necessary. Cook for 4 minutes on each side, so that shrimp are slightly brown on surface and opaque. Remove from pan and set aside.

Mix together greens, avocado, mango, tomato and onion. Add blue cheese, if desired. Whisk together all ingredients for the vinaigrette, except 1 t. chopped cilantro. Toss greens mixture with half of dressing.


To Serve

Pile dressed greens on large platter. Top with sauteed shrimp. Drizzle 1 T. of reserved vinaigrette over the shrimp, then top with chopped pistachios and fresh cilantro.

Pair with Mount Nelson Sauvignon Blanc.

Eddie's Recipe Tip:

Use the seasoned shrimp with mango and avocado as a filling for shrimp tacos.