Mango Shrimp Salad
Description:
This Mango Shrimp Salad is a fresh, vibrant, and tropical dish that combines juicy shrimp, sweet ripe mango, crisp greens, and a zesty dressing. Perfect for a light lunch, summer dinner, or as an elegant appetizer. The sweetness of the mango complements the savory shrimp, while the dressing adds a tangy, slightly spicy kick. It’s colorful, healthy, and packed with flavor.
Servings: 2–4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
For the salad:
250 g (about 1/2 lb) medium shrimp, peeled and deveined
1 large ripe mango, peeled and diced
4 cups mixed salad greens (arugula, spinach, or lettuce)
1/2 red bell pepper, thinly sliced
1/4 small red onion, thinly sliced
1/2 avocado, diced (optional)
1 tablespoon olive oil
Salt and pepper to taste
For the dressing:
2 tablespoons lime juice (about 1 lime)
1 tablespoon honey or agave syrup
1 teaspoon Dijon mustard
2 tablespoons olive oil
1 small clove garlic, minced
Salt and pepper to taste
Optional: pinch of chili flakes for heat
Instructions:
1. Cook the shrimp:
Heat 1 tablespoon olive oil in a skillet over medium heat.
Season shrimp with salt and pepper.
Cook shrimp for 2–3 minutes per side until pink and opaque. Remove from heat and set aside.
2. Prepare the dressing:
In a small bowl, whisk together lime juice, honey, Dijon mustard, minced garlic, olive oil, salt, pepper, and chili flakes (if using). Taste and adjust seasoning.
3. Assemble the salad:
In a large bowl, combine salad greens, mango, red bell pepper, red onion, and avocado.
Add the cooked shrimp on top.
Drizzle the dressing over the salad and gently toss to combine.
4. Serve:
Serve immediately as a fresh, light meal or appetizer.
Optional garnish: fresh cilantro, chopped nuts (like cashews), or a wedge of lime.
Tips:
Use fresh, ripe mango for the best flavor.
You can grill the shrimp instead of pan-frying for a smoky flavor.
Add cucumber or cherry tomatoes for extra crunch and color.
Common Questions & Answers:
Q1: Can I make this salad ahead of time?
A1: You can prep the ingredients in advance, but assemble and dress the salad just before serving to keep it fresh and prevent the greens and mango from getting soggy.
Q2: Can I use frozen shrimp?
A2: Yes! Just thaw them completely, pat dry, and cook as directed.
Q3: Can I make this vegan?
A3: Absolutely! Replace shrimp with chickpeas, tofu, or tempeh for a plant-based version.
Q4: How can I add more protein?
A4: Adding boiled eggs, quinoa, or grilled chicken can increase protein content.
Q5: How spicy is the dressing?
A5: The optional chili flakes add a gentle heat. You can adjust or omit depending on your preference.