Why You’ll Love This Recipe
Mango Shrimp Salad is colorful, vibrant, and packed with flavor. It’s quick to make, healthy, and satisfying without being heavy. The sweet mango pairs perfectly with savory shrimp and crunchy vegetables, while the citrus dressing ties everything together with a zingy finish. It’s gluten-free, dairy-free, and easily customizable with your favorite ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked shrimp (peeled and deveined)
- Fresh mango (diced)
- Red bell pepper (diced)
- Cucumber (sliced or diced)
- Red onion (thinly sliced)
- Avocado (cubed, optional)
- Mixed greens or romaine lettuce
- Fresh cilantro or mint
- Lime juice
- Olive oil
- Honey or maple syrup
- Dijon mustard (optional)
- Salt
- Black pepper
- Chili flakes or jalapeño (optional, for heat)
Directions
- Prepare the shrimp: If using raw shrimp, boil or sauté until pink and opaque, then cool. If pre-cooked, thaw and pat dry.
- Chop the produce: Dice mango, bell pepper, cucumber, red onion, and avocado (if using). Chop fresh herbs.
- Make the dressing: In a small bowl, whisk together lime juice, olive oil, honey or maple syrup, mustard (if using), salt, pepper, and chili flakes or jalapeño for heat.
- Assemble the salad: In a large bowl or platter, layer greens, mango, veggies, shrimp, and avocado.
- Add the dressing: Drizzle the dressing over the top and toss gently to combine.
- Serve: Garnish with extra herbs or a wedge of lime. Serve immediately.
Servings and timing
This recipe serves 2 as a main or 4 as a side. Prep time is about 15 minutes, and cook time (if needed for shrimp) is 5–7 minutes. Total time is approximately 20 minutes.
Variations
- Grilled shrimp: Marinate and grill shrimp for added smokiness.
- Spicy version: Add fresh jalapeño, chili flakes, or a splash of hot sauce.
- Tropical twist: Include pineapple, papaya, or coconut flakes.
- Creamy dressing: Mix in a spoonful of Greek yogurt or mayonnaise for a creamy citrus dressing.
- No greens: Serve over quinoa, rice noodles, or jasmine rice for a heartier bowl.
- Vegan version: Replace shrimp with chickpeas or grilled tofu.
Storage/Reheating
Mango Shrimp Salad is best served fresh. If storing, keep the dressing and avocado separate and store in an airtight container in the refrigerator for up to 2 days. Shrimp can be reheated separately or enjoyed cold. Avoid freezing, as the texture of the mango and veggies will deteriorate.
FAQs
Can I use frozen shrimp?
Yes, just thaw fully, pat dry, and cook or use pre-cooked shrimp as desired.
What kind of mango is best?
Use ripe but firm mangoes like Ataulfo or Tommy Atkins for the best texture and flavor.
Can I make the salad ahead of time?
Yes, chop all ingredients and make the dressing ahead, but combine just before serving for best texture.
Is this salad gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free.
How do I know when shrimp is cooked?
Shrimp should be pink, opaque, and curled into a “C” shape when fully cooked.
Can I grill the shrimp instead?
Absolutely. Grilled shrimp adds extra flavor and works beautifully in this salad.
What herbs pair best with mango shrimp salad?
Cilantro, mint, and basil all add fresh, aromatic notes.
Can I use bottled dressing?
Homemade citrus dressing gives the best flavor, but a store-bought lime vinaigrette can be used in a pinch.
What’s a good side dish for this salad?
Serve with grilled corn, garlic bread, or rice for a complete meal.
Can I use cooked cocktail shrimp?
Yes, rinse and pat dry before using, and season lightly with lime juice or pepper if desired.
Conclusion
Mango Shrimp Salad is a refreshing, flavorful dish perfect for warm-weather meals or anytime you want something light yet satisfying. With sweet mango, savory shrimp, crisp vegetables, and zesty citrus dressing, it’s a balanced and beautiful salad that comes together in minutes. Whether served as a main course or a vibrant side, this recipe is sure to impress.
PrintMango Shrimp Salad
Mango Shrimp Salad is a vibrant and refreshing dish made with juicy mango, tender shrimp, crisp vegetables, and a zesty citrus dressing. It’s light, healthy, and perfect for warm-weather meals or quick lunches.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 main servings or 4 side servings
- Category: Salad
- Method: No-Cook
- Cuisine: Tropical
- Diet: Gluten Free
Ingredients
- 1/2 lb cooked shrimp, peeled and deveined
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/2 cucumber, sliced or diced
- 1/4 red onion, thinly sliced
- 1 avocado, cubed (optional)
- 4 cups mixed greens or chopped romaine
- 2 tbsp fresh cilantro or mint, chopped
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp honey or maple syrup
- 1/2 tsp Dijon mustard (optional)
- 1/4 tsp salt
- 1/4 tsp black pepper
- Pinch of chili flakes or 1/2 jalapeño, minced (optional)
Instructions
- If using raw shrimp, boil or sauté until pink and opaque, then let cool. If using pre-cooked shrimp, thaw and pat dry.
- Dice mango, bell pepper, cucumber, red onion, and avocado (if using). Chop the herbs.
- In a small bowl, whisk together lime juice, olive oil, honey or maple syrup, Dijon mustard (if using), salt, pepper, and chili flakes or jalapeño.
- In a large bowl or platter, layer mixed greens, mango, vegetables, shrimp, and avocado.
- Drizzle the dressing over the salad and toss gently to combine.
- Garnish with fresh herbs or lime wedges and serve immediately.
Notes
- For extra flavor, marinate and grill the shrimp before adding to the salad.
- Chop ingredients and prepare the dressing ahead of time, but combine just before serving.
- Use firm but ripe mangoes to avoid mushy texture.
- Great served over rice, quinoa, or noodles for a heartier meal.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 310
- Sugar: 11g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 145mg
