This Shrimp and Mango Salad is a refreshing mix of juicy mango, tender shrimp, and crisp greens. It’s perfect for a light meal or a sunny day!
The sweet mango perfectly complements the savory shrimp, making each bite a delight. I love whipping this up when I want something quick and tasty! 🥗
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well here. If you can’t find shrimp, try substituting grilled chicken or even chickpeas for a vegetarian version. I love using large shrimp for a satisfying bite!
Mango: Choose a ripe mango for the best flavor—look for one that feels slightly soft. If mango isn’t available, you could use diced pineapple or peaches. They bring a similar sweetness to the dish.
Avocado: Avocado adds creaminess. If you’re not a fan, you could skip it or replace it with sliced almonds for crunch. Just watch for those who might have allergies!
Mixed Salad Greens: Use whatever greens you love! Spinach, kale, or even a pre-packaged mix can work wonderfully. Each adds a different texture and flavor.
Lime Juice: Fresh lime juice brightens everything up. If limes are out of season, you can use lemon juice instead. It will have a slightly different taste but still delicious!
How Do You Perfectly Cook Shrimp?
Cooking shrimp can be tricky, but follow these simple steps for perfectly cooked shrimp every time:
- Ensure shrimp are thawed and dry before cooking. Pat them with paper towels.
- Heat your skillet on medium-high heat. A hot pan is key to searing and prevents sticking.
- Add oil and minced garlic; sauté for just 30 seconds. Don’t burn the garlic!
- Add the shrimp in a single layer. Don’t overcrowd the pan. Cook for 2-3 minutes each side until they turn pink and opaque.
- Remove immediately to prevent overcooking. They’ll continue to cook a bit after you remove them from the heat.
Shrimp and Mango Salad
Ingredients You’ll Need:
For the Salad:
- 12 oz (about 340g) raw shrimp, peeled and deveined
- 1 ripe mango, peeled and diced
- 1 ripe avocado, sliced
- 4 cups mixed salad greens (lettuce, arugula, radicchio, etc.)
- 1/2 cucumber, sliced or diced
For the Dressing:
- 2 tbsp olive oil (plus extra for cooking shrimp)
- 1 clove garlic, minced
- 1 tbsp fresh lime juice
- Salt and freshly ground black pepper, to taste
- 1/4 tsp chili flakes or black pepper flakes (optional)
- Fresh cilantro or parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious salad takes about 20 minutes to prepare. You’ll spend around 10 minutes prepping the ingredients and cooking the shrimp, and then 10 minutes to assemble and dress the salad. It’s quick, easy, and perfect for a light meal any day of the week!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by patting the shrimp dry with paper towels. This helps them cook evenly. In a skillet over medium-high heat, add a drizzle of olive oil and let it heat up. Once hot, add the minced garlic and cook for about 30 seconds until fragrant—be careful not to burn it! Now, toss in the shrimp, season them with salt, pepper, and chili flakes if you like a bit of heat. Cook for about 2-3 minutes on each side until they turn pink and are opaque. Remove from heat and set them aside.
2. Prepare the Salad Base:
In a large salad bowl, combine your mixed greens, diced mango, sliced cucumber, and avocado slices. This colorful mix is not only tasty but also visually appealing!
3. Make the Dressing:
In a small bowl or jar, whisk together the olive oil, fresh lime juice, and a pinch of salt and pepper until everything is nicely mixed. You want a nice, smooth dressing that will coat your salad evenly.
4. Assemble the Salad:
Now, it’s time to bring it all together! Add the cooked shrimp on top of the salad base. Drizzle the dressing over the entire salad. Just the right amount to enhance all those fresh flavors!
5. Toss and Serve:
Gently toss the salad so that the dressing coats all the ingredients well. Be careful not to mash the avocado or shrimp! Once everything is well-mixed, garnish with chopped cilantro or parsley if desired. It adds a nice pop of color!
6. Enjoy!
Serve your salad immediately while the shrimp are still warm and the salad greens are fresh and crisp. Enjoy this refreshing, colorful shrimp and mango salad that highlights all the wonderful flavors of summer!
This salad is perfect for a light lunch or dinner and will impress anyone you serve it to. Enjoy every bite!
Can I Use Frozen Shrimp for This Salad?
Absolutely! Just make sure to thaw them completely before cooking. You can thaw shrimp by placing them in the refrigerator overnight or submerging them in a sealed plastic bag in cold water for about 30 minutes. Pat them dry before cooking for best results.
What Can I Use Instead of Mango?
If mango isn’t available, consider using diced pineapple or peach as a sweet alternative. They will provide a similar tropical flavor that pairs beautifully with the shrimp.
How Long Can Leftovers Be Stored?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. However, it’s best to keep the dressing separate to prevent the salad greens from getting soggy!
Can I Make This Salad Vegan?
Yes, for a vegan version, replace the shrimp with cooked chickpeas or grilled tofu for protein, and ensure your dressing is made without any honey or animal-derived ingredients. You’ll still have a delicious and nutritious salad!
