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Grilled shrimp, mango and avocado salad
Grilled shrimp, mango and avocado salad

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Grilled shrimp, mango and avocado salad

Preparation 10 minutes
Cooking time 4 minutes
Servings 4



  • 80 ml (1/3 cup) hazelnut oil
  • 45 ml (3 tbsp) rice vinegar
  • 15 ml (1 tbsp) fish sauce
  • 5 ml (1 tsp) soy sauce
  • 15 ml (1 tbsp) granulated sugar
  • 2 ml (1/2 tsp) sambal oelek
  • 15 ml (1 tbsp) fresh coriander, chopped
  • Salt and freshly ground black pepper


  • 20 shrimps 16/20 sized, raw, peeled and deveined
  • 15 ml (1 tbsp) vegetable oil
  • Salt and freshly ground black pepper
  • 10 ml (2 tsp) Espelette pepper, crushed
  • 2 ripe mangoes, peeled and cut into 2 to 3 cm (1 in.) dice
  • 125 ml (1/2 cup) red bell pepper, cut into 1 cm (3/8 in.) dice
  • 60 ml (1/4 cup) fresh chives, finely chopped
  • 2 ripe avocados, peeled and cut into 2 to 3 cm (1 in.) dice
  • Bunches of coriander for garnish


  1. Preheat the barbecue to maximum heat, 290°C (550°F).
  2. In a bowl, mix together all the vinaigrette ingredients.
  3. Set aside.
  4. In another bowl, combine the shrimp with the oil. 
  5. Season with salt and pepper, and add the Espelette pepper.
  6. Stir well and drain.
  7. Grill the shrimp, covered, for about 2 minutes on each side.
  8. Let cool.
  9. Remove the tails and cut the shrimp into 3.
  10. Set aside.
  11. In a salad bowl, mix together the mango, bell pepper, pieces of shrimp and chives.
  12. Peel the avocado and cut it into 2 to 3 cm (1 in.) dice, and add it to the salad (do not cut it beforehand as it may blacken).
  13. Top with vinaigrette.
  14. Toss gently.
  15. Garnish with the bunches of coriander.
  16. Serve chilled.
Availability in stores