Mango Shrimp Salad

When the weather warms up, mango shrimp salad goes on rotation over at our house! You can grill the shrimp outside to keep the house cool! We use a cast iron pan to get a good sear. If the weather is nice just heat it up over the grill, and toss in the shrimp! Adding mango to this salad gives it a touch of sweetness. The avocado lime dressing is a nice contrast to the sweetness. We use the dressing recipe from Pinch of Yum, and I like to add in some capers, and a spoon of dijon for a kick!

The sweet and spicy pecans give a nice crunch to this mango shrimp salad. We like to make up a big batch and then use them through out the week in different salads for lunch and dinner. You can leave out the sugar in these and simply make them with salt and pepper if you want!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
mango chicken salad with avocado cilantro dressing

Mango Shrimp Salad

  • Author: Bruce and Dina Miller
  • Prep Time: 20
  • Cook Time: 5
  • Total Time: 25
  • Yield: 3 salads 1x
  • Category: salad

Ingredients

Scale

Ingredients for Salad:

Ingredients for shrimp


Instructions

Peal, de-vein and rinse the shrimp. Place shrimp on paper towels to dry. Place dry shrimp in a sealable plastic bag with 2 tablespoons of canola oil and seasoning. Seal the bag and shake to coat all of the shrimp. Put the bag with the shrimp in the refrigerator.

Slice the cherry tomatoes in half and lightly salt. Slice the cucumber thinly. Cut the mango in half lengthwise and remove skin, then slice. Slice avocado in half, remove pit. Scoop out and slice.

Prepare the avocado cilantro dressing.

Heat a medium cast iron pan over high heat until the pan begins to smoke. Reduce the heat to medium and add the shrimp. Cook the shrimp about three minutes on the first side. Turn the shrimps over and cook for 2 more minutes.

Divide the mixed greens onto the three plates. Arrange the radishes, cucumber, tomatoes & avocado around the outside of the mixed greens. Top each salad with warm shrimp. Add the mangos, and drizzle the dressing over the top or serve dressing on side.

 


Notes

We added 1 tablespoon of dijon and capers to our dressing.

Keywords: mango, shrimp, salad

Looking for more salad ideas?

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.

Leave a Reply

Recipe rating

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.