Mango Shrimp Salad is a tropical delight for those warm summer nights. Juicy shrimp on top of island-style flavors like lime, cilantro, and mango spice up a colorful explosion of seasonal ingredients that looks as good as it tastes.
Take your tastebuds on a trip to the islands with Mango Shrimp Salad. This salad features so many juicy tropical flavors, it may just inspire you to pack your bags and hightail it for the nearest patch of paradise. Spicy Mango Shrimp Salad spices up the dinner rotation with flavors of lime citrus, jalapeño, and sweet pepper.
Simple and satisfying, summer salads like Strawberry Spinach Salad, Mediterranean Salmon Avocado Salad, and classic Greek Salad are my favorite beat-the-heat lunch or dinner option. I enjoy using fresh seasonal ingredients and kitchen cleanup is usually a breeze. Bold and beautiful, Mango Shrimp Salad is one of those recipes that works just as well for a busy weeknight as it does for wowing dinner guests.
Ingredients and Notes
Here's the list of ingredients for Mango Shrimp Salad. The exact measurements are in the recipe card at the bottom of this post, but I answer some common questions here.
- Spices - Chili powder, smoked paprika, oregano, and garlic powder add a delightful punch to the shrimp.
- Olive Oil - A little honey is incorporated into the citrus dressing, enhancing the natural sweetness of the fruit and shrimp.
- Lime - Use both the lime juice and zest.
- Shrimp - Use whatever size of shrimp you prefer in this salad. I used large (31-40 per lb) in the photos.
Salad Topping Ideas
While we couldn’t call it Mango Salad without mango, consider everything else to be choose your own adventure. I add red onion, red pepper, grape tomatoes, avocado and sliced fresh jalapenos. More ideas include:
- Diced Tropical fruits (Papaya, pineapple, or guava)
- Lime or Lemon zest
- Arugula, Green Leaf, or Romaine lettuce
- Cilantro or Ginger
- Tortilla Chips
- Avocado
- Toasted almonds
Tips for Making the Salad
- Shrimp can thaw within a few hours in a colander. Don’t force thaw the shrimp with water as this dilutes its flavor.
- Cooking the shrimp with tails on ensures that the thinner ends don’t get burned or rubbery. Remove tails before adding to the salad.
- Cut all ingredients into bite sized pieces to experience the most flavorful bites.
FAQs
This is a tropical salad with familiar notes of the Caribbean. I recommend something in that realm such as Brianna’s Cilantro Lime Dressing. Other options include Poppyseed Salad Dressing, Balsamic Vinaigrette, and Honey Lime dressing.
Our local grocery stores sell Tommy Atkins variety, so I look for a good red spot on an otherwise green fruit. For all varieties of mango, the flesh should give slightly when you put pressure on it, similar to a ripe avocado. If it’s hard as a rock, the mango isn’t ripe yet.
Not Sure
What's For Dinner?
Signup for recipe updates and get a free cookbook of Easy Weeknight Supper Solutions!
PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes.
Mango Shrimp Salad
Ingredients
Shrimp
- 1 lb shrimp raw, peeled, and deveined
- 4 tablespoon Olive Oil divided
- 2 teaspoon Chili Powder
- ½ teaspoon Dried Oregano
- 1 teaspoon Smoked Paprika
- 2 teaspoon Garlic Powder
- salt & pepper
- 1 Lime for juicing
Salad Mix
- Mango
- Red Pepper
- Jalapeño optional
- Cucumber
- ¼ cup Red Onion diced
- ½ avocado chopped or sliced
- 2 tablespoon Cilantro
- Grape Tomatoes
- 10 ounces Lettuce Arugula or Green Leaf
- ½ cup Honey Lime Dressing
- Tortilla Strips
Instructions
- In a bowl, whisk together 2 tablespoons olive oil, chili powder, oregano, paprika, garlic, salt and pepper. Place the shrimp in the bowl or large resealable bag and pour the mixture over the shrimp and toss well. Let it sit for 20 to 30 minutes in the refrigerator.
- While the shrimp is marinating, chop your salad ingredients and rinse and spin dry the lettuce. In a small bowl, combine diced mango, red pepper, jalapeno, cucumber, red onion, and cilantro.
- Heat the grill, a large skillet or pan over medium heat. Add 2 tablespoons olive oil and, when hot, add the shrimp (most likely in one or two batches). Cook until golden and opaque, depending on size this can be 2 to 3 minutes per side. Set aside to cool slightly before adding to the salad.
- Arrange mango salad, shrimp, grape tomatoes, and avocado on a platter or in a large salad bowl. Add additional cilantro or jalapeno, if desired. Serve immediately. Drizzle dressing and top with tortilla strips just before serving or serve on the side and allow anyone to add their own.
Recipe Notes
- You can use a variety of sweet dressings, from balsamic vinaigrette to poppyseed. Just be sure to wait to add the dressing just before serving.
- Season with salt or pepper. Freshly cracked pepper on a salad makes the flavors pop!
- Keep all of the ingredients bite sized.
G says
Delish
Jayden says
Added extra jalapenos and alot of good flavor
Cami says
Yum
Tanya says
Came out really good.