Daily menu, August 17: a refreshing shrimp salad, savory roast pork, and delightful pastéis de nata
Monday 17 August 2026 15:00 - Juliette Hess
Shrimp and mango salad: a vibrant summer starter
This shrimp and mango salad is a celebration of summer flavors. Featuring 9 oz of cooked, peeled shrimp seasoned with smoked paprika and garlic powder, this dish is both spicy and refreshing. The addition of sweet mango, creamy avocado, and a zesty lime dressing creates a perfect balance. Toss in fresh cilantro and a sprinkle of sesame seeds for added texture. This salad is not only visually appealing but also a light and nutritious option for any meal.
Shrimp and mango salad, fresh and perfect for summer
Fresh, colorful and full of sunshine, this mango shrimp salad is perfect for a light summer meal. The slightly spicy shrimp, cooked in a skillet or air fryer, pair beautifully with sweet mango, creamy avocado and a bright touch of lime. Quick,...
Roast pork florentine with pomegranate sauce: a savory main dish
Indulge in the rich flavors of roast pork florentine with a vibrant pomegranate sauce. This dish features tender pork filled with a savory mixture of chopped spinach, parmesan cheese, and garlic. The pomegranate sauce, made from juice and honey, adds a sweet and tangy contrast that elevates the dish. Perfectly cooked and beautifully presented, this main course is sure to impress your guests and make any dinner feel special.
Roast pork florentine with pomegranate sauce
Pre-heat oven to 425°F. In a skillet, cook garlic in oil until tender, stir in spinach, marjoram, salt and pepper to taste. Cook for 3 minutes till spinach is wilted and set aside. Place the cut meat flat on a piece of plastic wrap. Using a mallet, pound
Pastéis de nata: a quick and easy portuguese delight
Satisfy your sweet tooth with pastéis de nata, the beloved Portuguese custard tarts. Made effortlessly in an air fryer, these treats feature a flaky puff pastry filled with a creamy mixture of milk, egg yolks, and a hint of cinnamon. The result is a crispy exterior and a soft, luscious filling that melts in your mouth. Ideal for any occasion, these tarts are a delightful way to end your meal on a sweet note.
Pastéis de nata in airfryer. the easy and quick recipe of the traditional portuguese sweet.
Fancy a quick and easy homemade sweet treat? Today we show you how to prepare delicious pasteis de nata in your air fryer . Imagine being able to enjoy these famous Portuguese sweets in just a few minutes and with a perfect crunchy touch! This...
Frequently asked questions
Why is shrimp and mango salad perfect for summer?
Juicy mango, creamy avocado, crisp vegetables, and seasoned shrimp make this salad light, refreshing, and full of fresh summer flavors.
Can you use raw shrimp for this salad?
Yes, raw shrimp work perfectly. Simply cook them until pink and opaque before adding them to the salad.
How long should you marinate the shrimp?
Marinate the shrimp for at least 30 minutes to let the spices and olive oil fully develop their flavor.
How can you customize shrimp and mango salad?
Add ingredients like cucumber, cherry tomatoes, corn, or a spicy dressing for extra flavor and texture.
Can you make shrimp and mango salad ahead of time?
Yes, prepare the shrimp and chop the vegetables in advance. Store them separately and assemble the salad just before serving for the freshest results.
Juicy mango, creamy avocado, crisp vegetables, and seasoned shrimp make this salad light, refreshing, and full of fresh summer flavors.
Can you use raw shrimp for this salad?
Yes, raw shrimp work perfectly. Simply cook them until pink and opaque before adding them to the salad.
How long should you marinate the shrimp?
Marinate the shrimp for at least 30 minutes to let the spices and olive oil fully develop their flavor.
How can you customize shrimp and mango salad?
Add ingredients like cucumber, cherry tomatoes, corn, or a spicy dressing for extra flavor and texture.
Can you make shrimp and mango salad ahead of time?
Yes, prepare the shrimp and chop the vegetables in advance. Store them separately and assemble the salad just before serving for the freshest results.
Shopping list for today's menu
Shrimp and mango salad
- 9 oz cooked, peeled shrimp
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt to taste
- Black pepper to taste
- 1 pinch chili flakes or Espelette pepper
- 1 mango
- ½ avocado
- ¼ red bell pepper (⅓ cup diced)
- ¼ red onion (¼ cup finely chopped)
- ⅓ cup fresh cilantro
- Juice of 1 lime
- 1 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 1 tsp black and white sesame seeds
- 1 tablespoon olive oil
- Kitchen strings
- 3 cups chopped spinach
- ¼ cup parmesan cheese, shredded
- ¼ cup red pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon marjoram
- Salt and pepper to taste
- 1 cup pomegranate juice
- 1½ cup chicken broth
- 2 tablespoons honey
- 1½ teaspoons cornstarch
- 1 tablespoon water
- 1 puff pastry dough (rectangular)
- 1 cup milk (2/3+1/3 cup)
- Zest of 1 lemon (better organic)
- 1 cinnamon stick (optional)
- ¼ cup pastry flour
- 1 pinch of salt (optional)
- 1 teaspoon of butter (ointment, at room temperature to grease the molds)
- 4 egg yolks
- 1/3 cup water
- 3/4 cup sugar
- Powdered sugar (optional)
- Powdered cinnamon (optional)
Juliette HessI’ve been creating culinary content at Petitchef for over 7 years.
I love traveling and discovering new dishes, trying out new culinary trends, and exploring new restaurants.
I’m a pasta fan in all its forms ❤ from udon noodles to tagliatelle, I love cooking it and even making it homemade!
Right now, I’m preparing, filming, and photographing your next recipe, and I hope you’ll love it!
I love traveling and discovering new dishes, trying out new culinary trends, and exploring new restaurants.
I’m a pasta fan in all its forms ❤ from udon noodles to tagliatelle, I love cooking it and even making it homemade!
Right now, I’m preparing, filming, and photographing your next recipe, and I hope you’ll love it!
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