Mango shrimp salad is a vibrant and refreshing dish perfect for warm days or when you crave a burst of tropical flavor. Sweet, juicy mangoes pair beautifully with tender shrimp, crunchy veggies, and a tangy lime dressing. This salad is light, healthy, and packed with nutrients, ideal for lunch, dinner, or a side dish.
Why You’ll Love This Recipe
- Tropical Flavors: A delightful mix of sweet, savory, and tangy.
- Quick and Easy: Ready in under 20 minutes.
- Healthy and Nutritious: Packed with protein, vitamins, and healthy fats.
- Versatile: Great as a main dish or side.
How to Make Mango Shrimp Salad
This salad is quick to assemble with fresh ingredients and simple preparation. The combination of textures and flavors will make it a family favorite.
Step-by-Step Instructions
- Prepare the Dressing:
Whisk olive oil, lime juice, honey, Dijon mustard, salt, and pepper in a small bowl until combined. - Combine Ingredients:
In a large bowl, layer mixed greens, shrimp, mango, bell pepper, red onion, avocado, and cilantro. - Add the Dressing:
Drizzle the lime dressing over the salad. - Toss and Serve:
Gently toss the salad to coat evenly and serve immediately.
Variations
- Protein Swap: Replace shrimp with grilled chicken or tofu for a different protein source.
- Fruit Options: Swap mango with pineapple or papaya for a new tropical twist.
- Crunch Additions: Add toasted almonds or sunflower seeds for extra crunch.
- Spicy Kick: Sprinkle with chili flakes or add sliced jalapeños.
Mango Shrimp Salad
1 bowl
servings1
minute5
minutesIngredients
- For the Salad:
1 lb (450 g) cooked shrimp, peeled and deveined
1 large ripe mango, diced
4 cups mixed greens or spinach
1 small red bell pepper, diced
½ small red onion, thinly sliced
1 avocado, diced
¼ cup fresh cilantro, chopped- For the Dressing:
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Directions
- Make Dressing: Whisk olive oil, lime juice, honey, Dijon mustard, salt, and pepper.
- Assemble Salad: Layer greens, shrimp, mango, bell pepper, red onion, avocado, and cilantro in a bowl.
- Add Dressing: Drizzle the dressing over the salad.
- Toss and Serve: Gently toss to combine and serve immediately.
FAQ
1. Can I use frozen shrimp?
Yes, thaw and cook the shrimp as needed before adding them to the salad.
2. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Add avocado fresh before serving.
3. Can I make this vegan?
Yes, replace shrimp with chickpeas or grilled tofu and use maple syrup instead of honey in the dressing.
4. What other greens can I use?
Arugula, kale, or romaine lettuce work well in this salad.
