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Hi There

I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Mango Chili Shrimp Salad

This salad, with its bright and citrusy flavors, simply screams summer to me. It's got a slight crunch from the celery and sweetness from the mango and I can tell you without lying, it's one of the best things I've ever eaten. I knew I had to share it with you because I just can't keep something this good to myself. This will be something I'll be making for many a backyard BBQ this summer, no doubt. Try it friends! You will not be disappointed. Enjoy.

Mango Chili Shrimp Salad

Serves 6


1 lb raw shrimp, peeled and deveined

2 tablespoons butter

1/2 purple onion, finely diced

2 avocados, diced

1 large mango, diced

6 celery stalks, chopped

3 tablespoons chopped cilantro

4 tablespoons oil of choice

2 tablespoons honey

4 garlic cloves, minced

1/4 teaspoon ground black pepper

1 teaspoon salt

4 tablespoons freshly squeezed lemon juice (about 2 lemons)


1. In a large mixing bowl combine the oil, honey, minced garlic, black pepper, salt and lemon juice. To this mixture add the finely diced purple onion and let it sit for a quick marinade.

2. Season the shrimp on both sides with the Trader Joe's Chili Lime Seasoning. In a large skillet over high heat, melt the 2 tablespoons of butter. Lay out the shrimp without overlapping it into the skillet and cook until it just becomes pink, about 30 seconds on each side. Remove from heat.

3. Roughly chop the shrimps and add them, along with all the juices in the skillet, into the large mixing bowl. Add the avocado, mango, celery and the cilantro and mix gently until everything is evenly coated. Enjoy.

All content is my own unless otherwise stated.

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