Mango Shrimp Salad

5 from 5 votes

Mango Shrimp Salad is a tropical delight with island-style flavors like cilantro, lime, and mango to spice up a colorful explosion of juicy shrimp that looks as good as it tastes.

Prep Time15

Cook Time8

Total Time23

Course: Main Course, Salad

Cuisine: American

Servings: dinner salads

Calories: 289kcal

Author: Rachel

Cost: $17

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.

Notes

General Tips

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.

Serve: The beauty of this salad is that is a filling stand-alone dish. You can also pair with warm, light soups or ceviche.

Store: Extra salad can be store together for up to 4 days in a tightly covered container, with the dressing separate.

Meal Prep Tips: Make the shrimp ahead and chop up your veggies. Store each separately and the dressing should be added just before serving.

Nutrition