Saturday, August 23, 2014

Shrimp with mango mayonnaise: what's not to love?

A summer idea from Victoria Abbott here (aka Victoria and Mary Jane Maffini). 

It’s late in summer and we get tired of eating the same old same old, so when old friends were coming for lunch on a steaming hot day, we gave shrimp and mango mayonnaise a try. 

Shrimp with Mango Mayonnaise

For the shrimp base:

1 lb jumbo shrimp, cooked, drained, chilled.
1 avocado, peeled and cubed
½ Spanish onion (or other sweet onion) diced very fine.  (we will try this with finely sliced green onion the next time)
Juice of half a lime

For the mango mayonnaise

2 egg yolks
¼ cup best quality olive oil
¼ cup canola
Juice of half a lime
1 mango
Pinch of salt
2 green onions, green part only, sliced fine


Put the shrimp into a bowl,. Add the avocado cubes and the onion. Pour the lime juice over and mix, to get the lime juice everywhere.  Cover and chill.

To make the mayo:

Put the eggs yolks into the bowl of a food processor and turn it on. Add the olive oil one drop at a time (use a teaspoon for control).  Add the canola oil in a steady stream.  Make sure it’s being incorporated.  

When thick and creamy, add the lime juice. 

Peel and cube the mango.  Note the clever way that The Hubster discovered on how to do this in the series of photos below. 

It will be juicy, so do this on or near a plate.

Add the mango cubes and juice to the mayonnaise and pulse until blended. 

Some of us liked the mayo with the green onion on top. Others liked it straight. You can work that out.  

Serve the shrimp on a bed of lettuce or mixed greens and drizzle mayo on top 
or as a dip.  

This salad was a hit and our guests declared it ‘blogworthy!

When we find and test a recipe like this (modified from another English cookbook that has been waiting years for an outing), and we like the results enough to add them to the family favorites, we feel it’s something to celebrate.

Speaking of celebrating, we're celebating the coming arrival of The Wolfe Widow, the third in our book collector mystery series. It will be out on September 2nd!


That’s less than two weeks and Walter can't wait to be in print again, but we are crazy excited. 

Especially as you can   Pre-order it here! 

That also makes us happy!


  1. oh my gosh, that looks fantastic!! Something you'd find in the best restaurants of Key West.

    What about olive oil instead of canola? would that be a bad idea?

  2. Thanks, Lucy/Roberta! You can use all EVOO (not a bad idea) We found that 1/4 of each kept the olive oil from overpowering the mayo. We do this with mayo (found the tip in a Martha Stewart recipe a few years ago). It depends on your tastes in oil and how fruity that EVOO is.




  3. Walter is adorable!!! What a cutie. Victoria, this is right up my alley. All flavors that I love. Will definitely be trying it.

  4. A taste of the tropics at my table. An impressive salad for cookouts and summer parties, too. I love this, MJ/Victoria. Thanks for sharing and enjoy the rest of your weekend!

    ~ Cleo

  5. MJ - Love this recipe. Yum! I saw how to cut a mango recently, too. Great photos to show that. And I love the picture of you and your daughter!! Delightful. :)


  6. Love shrimp during the dog days of summer (not that it's been so terribly hot this year) so I love finding a new way to serve them! Trying this right away!

  7. This looks so refreshing and delicious. Never thought of this combination before. Will definitely be making this one. Ronnalord(at)msn(dot)com