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If you’re craving something light yet flavorful and satisfying, this Mango Shrimp Salad is just what you need. The combination of shrimp, sweet and juicy mango, and vibrant crispy vegetables drizzled with a zesty mango dressing makes it as tasty as it is beautiful. This salad is a great option for a quick lunch, dinner, or even a side dish.
Mango Shrimp Salad is a great choice for a healthy weeknight meal, but it looks impressive enough to serve when entertaining. It makes a fantastic main course for warm-weather gatherings as well. And it’s a flavorful meal prep recipe (if you hold the dressing until time to eat) that will give you a delicious healthy lunch.
Recipe Highlights
- It’s colorful. In this salad, you can really taste the rainbow with green Romaine, golden mango, red bell pepper, yellow corn, and pink shrimp.
- It’s healthy. Packed with vegetables and fruit, this salad is full of nutrient-dense ingredients.
- It’s satisfying. With protein from the shrimp, good fats from the olive oil and avocado, and tons of fiber in the produce, this salad will fill you up.
Ingredients For Mango Shrimp Salad
- Mango: Blend fresh, ripe mangoes into the dressing and serve sliced mangoes in the salad. If you can’t find fresh mangoes, use thawed and well-drained frozen mangoes.
- Dressing liquids: To make the dressing, you’ll use olive oil, lime juice, white vinegar, and honey. For a twist, you could substitute any neutral oil and light vinegar.
- Dressing seasonings: Chopped cilantro, minced garlic, ground cumin, salt, ground pepper, and crushed red pepper flakes give the dressing a ton of flavor.
- Shrimp: For this salad, you’ll want to use peeled and deveined shrimp. If you prefer your shrimp without tails, remove the tails after cooking.
- Shrimp and veggie seasonings: The shrimp and vegetables get tossed with chili powder, garlic powder, ground cumin, onion powder, salt, and black pepper.
- Vegetables: This salad includes a ton of fresh veggies: sliced red onion, red and yellow bell peppers, sweet corn, chopped Romaine lettuce, and sliced avocado.
- Lime slices: A freshly squeezed lime wedge gives another layer of tang to the salad when serving.
How To Make Mango Shrimp Salad
Step 1: Prepare the dressing. Combine the chopped mango, dressing liquids and seasonings in a blender or food processor, and blend until creamy.
Step 2: Season the shrimp. Mix the shrimp and veggie seasonings together. Coat the shrimp in a tablespoon of olive oil and half of the seasoning.
Step 3: Cook the shrimp. Heat a grill pan or grill over medium heat. Add the seasoned shrimp and cook for 4-5 minutes until cooked through with grill marks. Set aside.
Step 4: Grill the veggies and assemble. Grill the vegetables on a grill pan and char the corn for 3-5 minutes until tender. Set them aside. On a large platter, layer the chopped Romaine lettuce, grilled shrimp, grilled peppers and onions, corn (cut off the cob), sliced avocado, and sliced mango.
Tips To Perfect This Recipe
- Use Fresh, Ripe Mango: The key to the sweetness in this salad is using ripe, juicy mango. Look for mangoes that are slightly soft when pressed but not mushy.
- Cook the Shrimp Properly: Avoid overcooking the shrimp, as it can become rubbery. Shrimp is done when it turns pink and opaque.
- Adjust Dressing to Taste: Start with a small amount of dressing and add more if needed. You can always increase the lime or honey depending on your flavor preference.
What to Serve with Shrimp Mango Salad
This Mango Shrimp Salad is a healthy meal on its own. You could also serve this salad with some appetizer like Air Fryer Spring Rolls, Air Fried Ravioli, or Crispy Air Fryer Potato Wedges.
Alternative Cooking Methods
Air Fryer: Air fry the shrimp and veggies at 375 degrees F. Cook the shrimp for 6-8 minutes, shaking or flipping halfway. Cook the vegetables for 8-10 minutes, shaking or flipping halfway.
Oven: Roast the seasoned shrimp and vegetables on a baking sheet at 400 degrees F for 10-12 minutes, flipping halfway.
Frequently Asked Questions
You can make the dressing one day in advance. However I prefer that you grill the vegetables and shrimp just a couple of hours before serving. When it’s time to serve, reheat the shrimp and vegetables before plating the salad and adding the dressing.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. If possible, keep the dressing separate until serving.
This salad is best eaten fresh, but you can store it in an airtight container in the refrigerator for up to 24 hours. Keep in mind that avocado may brown slightly over time.
If mango isn’t in season, you can replace it with yellow peaches for a sweet twist.
More Salad Recipes
With simple, fresh ingredients and only 20 minutes of prep, this Mango Shrimp Salad is a quick and delicious option for any occasion. It’s gluten-free, dairy-free, and full of tropical goodness.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Mango Shrimp Salad
Ingredients
Mango Dressing Ingredients
- ½ cup fresh mango, chopped
- ¼ cup olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons white vinegar
- 2 tablespoons chopped cilantro
- 1 tablespoon honey
- 1 teaspoon minced garlic
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon crushed red pepper flakes
Shrimp and Salad
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- ½ medium red onion, thinly sliced
- ½ medium red bell pepper, thinly sliced
- ½ medium yellow bell pepper, thinly sliced
- 1 whole fresh sweet corn
- 4 cups Romaine lettuce, roughly chopped
- 1 medium avocado, sliced
- ½ fresh mango, sliced
- Lime slices, to garnish
Instructions
- In a food processor or blender, add the ingredients listed under “for mango dressing.” Blend until smooth and creamy. Set aside.
- In a small bowl, combine the seasonings: chili powder, garlic powder, ground cumin, onion powder, salt, and pepper. Mix well.
- Sprinkle half of the prepared seasoning over the shrimp and coat it well with a tablespoon of oil.
- Heat a grill pan or outdoor grill over medium heat; add the shrimp and cook for 4-5 minutes until the shrimp is cooked through and has beautiful grill marks. Transfer the grilled shrimp to a plate and set aside.
- Sprinkle the remaining half of the prepared seasoning over the sliced onions and bell peppers and coat them well with the remaining tablespoon of oil.
- Add the onion and bell pepper mixture to the grill pan and cook for 3-5 minutes, along with the sweet corn on the side of the grill. Once done, set them aside.
- On a large serving platter, add the lettuce, grilled shrimp, grilled peppers, grilled corn, sliced avocado, and sliced mango. Drizzle the mango dressing over the salad and toss.
- Garnish the salad with lime slices and serve immediately.
Notes
- Use Fresh, Ripe Mango: The key to the sweetness in this salad is using ripe, juicy mango. Look for mangoes that are slightly soft when pressed but not mushy.
- Cook the Shrimp Properly: Avoid overcooking the shrimp, as it can become rubbery. Shrimp is done when it turns pink and opaque.
- Adjust Dressing to Taste: Start with a small amount of dressing and add more if needed. You can always increase the lime or honey depending on your flavor preference.
