This Shrimp and Mango Salad is a bright and refreshing dish! Juicy shrimp, sweet mango, and crunchy veggies come together for a delightful meal that’s perfect for warm days.
As I toss everything together, I can’t help but smile at the colors. It’s like summer on a plate! Enjoy it as a light lunch or a tasty side—your taste buds will thank you!
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is the star of this salad! If fresh isn’t available, frozen shrimp works well too—just thaw them before cooking. For a twist, try grilled shrimp for added flavor.
Mango: A ripe mango adds sweetness. If you can’t find one, diced peaches or pineapple can make a good substitute. Other fruits like papaya can work too if you’re feeling adventurous!
Avocado: Adds creaminess. If you have a sensitivity to avocados, you could use diced cucumbers for a refreshing crunch instead.
Salad Greens: Use any mixed greens you like. Spinach or romaine lettuce are great alternatives if you don’t have baby lettuce or arugula.
Fresh Parsley: This enhances the flavor. If you’re not a fan, cilantro is a good alternative, especially if you’re pairing it with tropical ingredients.
How Do I Cook Perfect Shrimp for My Salad?
Cooking shrimp can be tricky, but with a bit of attention, it’s easy! Here’s how to ensure they turn out juicy and tender:
- Use medium heat to prevent overcooking.
- Season the shrimp just before cooking with salt and pepper for a boost of flavor.
- Cook for just 2-3 minutes on each side—look for the pink color and a firm texture.
- Remove from heat as soon as they’re done to avoid tough shrimp.
Let the shrimp cool slightly before adding to your salad for the best results!
How to Make Shrimp and Mango Salad
Ingredients You’ll Need:
For the Salad:
- 1 lb (450g) shrimp, peeled and deveined
- 1 ripe mango, peeled and diced
- 1 avocado, diced
- 4 cups mixed salad greens (like baby lettuce, arugula, and radicchio)
- 1/2 cup fresh parsley, chopped
- 1 tsp olive oil (for cooking shrimp)
- Salt and freshly ground black pepper to taste
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice (or lime juice)
- 1 tsp honey or agave syrup
- 1 small garlic clove, minced
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. It will be ready in no time, making it an ideal choice for a quick lunch or light dinner!
Step-by-Step Instructions:
1. Cook the Shrimp:
Start by heating 1 tsp of olive oil in a skillet over medium heat. Once the oil is warm, add the peeled and deveined shrimp. Sprinkle some salt and pepper over the shrimp. Cook them for about 2-3 minutes on each side, or until they turn pink and are cooked through. Once done, remove them from the heat and set aside to cool slightly.
2. Prepare the Dressing:
In a small bowl, combine 3 tablespoons of olive oil, 1 tablespoon of fresh lemon juice (or lime juice), 1 teaspoon of honey or agave syrup, and the minced garlic. Add a pinch of salt and pepper. Whisk everything together until the dressing is well mixed and emulsified.
3. Assemble the Salad:
In a large mixing bowl, combine the mixed salad greens, diced mango, diced avocado, and chopped parsley. Give them a gentle toss to mix the ingredients.
4. Add Shrimp and Dressing:
Top the salad mixture with the cooked shrimp, then drizzle your prepared dressing over the entire salad.
5. Toss and Serve:
Gently toss all the ingredients together to help the dressing coat everything evenly. Serve your Shrimp and Mango Salad immediately, garnished with extra parsley if you’d like.
Enjoy this vibrant, refreshing Shrimp and Mango Salad as a light lunch or as a delightful starter! Perfect for warm days or when you want something healthy and delicious!
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Just make sure to thaw the frozen shrimp completely before cooking. You can do this overnight in the fridge or quickly by placing them in a sealed plastic bag and immersing it in cold water for about 30 minutes.
How Can I Make This Salad Ahead of Time?
You can prep the salad ingredients in advance—just keep the dressing separate until you’re ready to serve. Store the cut fruits and greens in airtight containers in the fridge for up to a day to maintain freshness.
What Should I Do with Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best to add fresh avocado just before serving to prevent browning. To refresh the salad, you can toss in some extra dressing as needed.
Can I Add Other Ingredients?
Definitely! Feel free to customize the salad with additional ingredients like cucumber, bell peppers, or even nuts for added crunch. You can also swap out the avocado for sliced radishes or add a sprinkle of feta cheese for extra flavor!
