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 5 minute avacado cilantro 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!
Why we love Mangos in this salad!
Mangoes make a fantastic addition to a lettuce salad with grilled shrimp for several delicious and healthful reasons. Their unique flavor, vibrant color, and nutritional profile contribute to both taste and nutrition.
Flavor and Texture Contrast: The sweet and juicy flavor of mangoes contrasts beautifully with the savory and slightly smoky taste of grilled shrimp. This interplay of flavors adds complexity to the salad, making each bite a delightful sensory experience. The tender yet slightly firm texture of mangoes complements the crispness of lettuce and the tender, charred exterior of the shrimp, creating a satisfying combination of textures.
Vitamins and Antioxidants:Mangoes are packed with vitamins and antioxidants that contribute to the overall nutritional value of the salad. Vitamin C supports the absorption of iron from the shrimp and plant-based sources, enhancing the body’s ability to utilize this essential mineral. Antioxidants like vitamin A and beta-carotene found in mangoes help protect cells from oxidative stress and support immune function.
Color and Presentation: The vibrant orange hue of mangoes adds visual appeal to the salad, making it not only a treat for your taste buds but also a feast for the eyes. The rich color contrasts beautifully with the greens of the lettuce, creating an inviting and appetizing presentation.
Natural Sweetness: Mangoes bring a natural sweetness to the salad that balances the savory elements of the shrimp and any other ingredients you might use. This touch of sweetness can enhance the overall flavor profile and make the salad more appealing, especially when combined with a complementary dressing.
Nutrient Diversity:Including mangoes in your lettuce and shrimp salad adds a diverse range of nutrients to your meal. Alongside the protein and healthy fats from the shrimp, the fiber, vitamins, and minerals from the lettuce and mangoes create a well-rounded and nutritious dish.
Incorporating mangoes into your lettuce salad with grilled shrimp not only elevates the taste and presentation but also provides a boost of essential nutrients, making your meal both enjoyable and nourishing.
Ingredients
Ingredients for Salad:
- 5 ounces mixed greens
- 1 mango peeled and sliced
- 2 radishes sliced thin
- 1/2 English cucumber sliced thin
- 1 avocado sliced or cubed
- 15 cherry tomatoes sliced in half
- 2 ounces roasted sweet and spicy pecans
- avocado cilantro dressing
Ingredients for shrimp
- 16 ounces shrimp peeled and de-veined
- 1 teaspoon canola oil
- 1 teaspoon cajun seasoning
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
Nutrition
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