Mango Shrimp Salad

You’ve got to try this mango shrimp salad! Sweet mango, tender shrimp, and fresh herbs are topped with a cilantro lime dressing for a refreshing zing! It’s like a tropical vacation on a plate!

For more fruity salads, try my peach caprese salad and stone fruit salad!

We’re in the middle of a heat wave right now and I have been avoiding using my oven like the plague! Once the temperature goes over 85 degrees F, it’s strictly salads, no bake recipes, and quick and easy dinners because no one wants to stand over heat and cook all day.

That’s where this mango shrimp salad comes in. 

This salad merges fresh summer ingredients with juicy shrimp and a homemade cilantro lime vinaigrette that’s so delicious. The variety of textures and flavors make this a great summer salad that will quickly become an absolute favorite. 

Why You’ll Love this Recipe

• It’s one of those salads that doesn’t feel like a salad and that – I am here for. 
• Perfect for a simple lunch or dinner! 
• Easy to make and comes together in under 30 minutes! 
• Great as a side salad and a main course! 

Ingredients

(full list of ingredients and quantities in the recipe card) 

• Medium or Large Shrimp – I used large frozen shrimp for this recipe. You can really use any size shrimp. As a rule of thumb, the smaller the shrimp, the more tender and sweeter they are in flavor. So, even small shrimp are a good fit for this delicious salad. Also, if using fresh shrimp, be sure to cook it within 24 hours of buying so that it doesn’t go bad.
• Fresh Mango – the star of the show! You’ll want just ripe mangos that are sweet but still firm. I used haden mangos (the kind you get at grocery stores) which have a nice sweet flavor and hold their shape when cutting up for the salad. In a pinch, you can use frozen mango, just be sure to thaw it before adding to the salad.
• Avocado – the creamy avocado brings together all of those tropical flavors and provides some delicious healthy fats. 
• Fresh Herbs – fresh cilantro and mint really make this salad pop! 
• Jalapenos – for a pop of spice! Remove the seeds and dice finely for a little heat. For spicier options, you can use serrano or habanero. If you want less heat, you can use bell peppers or poblano peppers. Let your taste buds be your guide! 
• Roma Tomatoes – roma tomatoes aren’t as juicy as some other kinds of tomatoes. This is great option because it prevents the salad from becoming too soggy. Also, the pop of red make this such a colorful salad.

Dressing Ingredients 

For the homemade cilantro lime vinaigrette, you’ll need:

• Fresh Cilantro – the woody notes of cilantro pair so well with the sweet and savory flavors of the salad.
• Fresh lime juice – I recommend using squeezing the actual limes as opposed to buying bottled lime juice for the best flavor.
• Apple Cider Vinegar – the hint of apple flavor and acidity make this salad recipe pop! 
• Honey – for a touch of sweetness.
• Dijon Mustard – mustard is the perfect addition to this salad for of sharpness. It balances out all of the sweet flavors.
• Garlic – make sure to dice the garlic as finely as possible! 
• Red Pepper Flakes and Chili Powder – for added flavor.

Pro Tips

• Fresh ingredients are key! In a pinch, you can get away with using frozen fruits and veggies, but fresh is best! 
• Be sure to peel and devein shrimp if it has a shell and the vein still intact. 
• If using frozen shrimp, thaw shrimp in cold water for about 20-30 minutes prior to cooking.

How to make Shrimp Mango Salad

• Pat the raw shrimp dry with a paper towel then place into a bowl. Season shrimp with old bay and toss to coat.
• Warm a skillet over medium heat. Once warmed, add olive oil and place shrimp into the pan and cook for 2-4 minutes, until the shrimp are slightly curled and cooked all the way through. Remove and place into a bowl to cool, then cut into bite sized chunks. (Image 1)
• Whisk together all of the vinaigrette ingredients in a medium sized bowl and set aside.
• In a large serving bowl, combine mangos, avocado, red onion, tomatoes, mint, jalapeno, cilantro, and shrimp. Toss together, then pour in the vinaigrette. Toss again and garnish with a few shakes of tajin and additional fresh mint and cilantro. (Image 2)

How to Serve 

Serve with tortilla chips for a nice crunch! It kind of reminds me of ceviche when I eat it this way! You can also enjoy on a bed of white rice or fresh greens. Oh, and for more mango madness, drink this with my mango tango drink or mango mojitos!

Storing

Store shrimp salad in an airtight container in the refrigerator within two hours of preparation. Ensure the container is tightly sealed to maintain freshness and consume within 1 to 3 days. Always check for freshness before eating.

More Shrimp Recipes

Main Course

Shrimp and Steak Fajitas

Main Course

Mediterranean Shrimp Salad

Seafood Recipes

Salt and Pepper Shrimp Recipe

Seafood Recipes

Boom Boom Shrimp