Portions: 4 servings Calories: 236kcal |
If you are looking for an easy, quick, tasty, and light recipe to serve as an appetizer or even a light meal, this tasty shrimp mango salad is the way to go. You can enjoy this zesty recipe any time of the year, but it is especially lovely when eating light, and fresh foods are especially appreciated.
By - Last revised . Original May 4, 2012.
Why I ❤️ it Recipe Ingredients Video Preparation
Shrimp mango salad.
Why I ❤️ it
Grilled shrimp with unripe mangos are the new taste of the season! You'll love this simple shrimp salad recipe that will brighten your BBQ day. And even if you're not lucky enough to live in an area where mangos are grown, this recipe is a lifesaver because you don't need ripe mangoes!
For this salad, I have chosen to use mangos that are halfway between ripe and green. This way the sweetness of the mango does not overpower the flavors of the other ingredients. Can you think of any other salad that spells tropical summer like this? You really oughta try it.
Shrimp mango salad recipe
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Utensils and tools
- Large skillet, stovetop grill, or BBQ
- Large bowl or large serving dish
Ingredients
For the shrimp
- 2 teaspoons of balsamic vinegar
- 2 tablespoons of olive oil
- ½ teaspoon of sugar (white, granulated), (optional)
- ½ teaspoon of cayenne pepper
- 1 doz of uncooked, peeled, jumbo shrimp
To assemble
- 2 cups of mango, cut into strips or cubes
- 1 iceberg lettuce, green leaf lettuce, shredded
- 1½ dozen of cherry tomatoes, cut into halves
For the dressing
- ½ teaspoon of brown sugar, (optional)
- 2 tablespoons of balsamic vinegar
- 4 tablespoons of olive oil
- ¼ teaspoon of salt, (or more, to taste)
Video
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: season shrimp
Mix vinegar, oil, sugar, and chili powder. Mix well.
Add the shrimp and marinate for an hour in the fridge.
Step 2: grill shrimp
Heat a stovetop grill or BBQ over medium-high heat and grill shrimp until they turn pink on one side, turn and repeat.
If you wish, you can cut the shrimp into small pieces, or serve them whole.
Step 3: mix dressing
Mix sugar, vinegar, oil, and salt to taste. Set aside.
Step 4: serve
Mix mango, lettuce, and tomatoes. Arrange the shrimp on top.
Accompany the salad with dressing.
Top tips
- If you like your mangos crunchier, pick the ones that aren't ripe yet. If you use ripe mangos, don't use the sugar, the mangos are sweet enough.
Serving suggestions
Serve this grilled shrimp mango salad can be served as a salad, or as a light summer main dish.
Variations
You can add thinly sliced red onion, and avocado slices to the salad too.
Another dressing that goes great with it is a zesty cilantro lime vinaigrette. Make by mixing the juice of one lemon (2 tablespoons of fresh lime juice), 4 tablespoons of olive oil, and a handful of cilantro leaves, minced. Then season with black pepper and salt to taste.
Nutritional information
Calories: 236kcal - Carbohydrates: 7g - Protein: 5g - Fat: 21g - Saturated Fat: 2g - Cholesterol: 45mg - Sodium: 302mg - Potassium: 227mg - Fiber: 1g - Sugar: 5g - Vitamin A: 710IU - Vitamin C: 5.9mg - Calcium: 50mg - Iron: 1.1mg
More salad recipes
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FAQs
How long does shrimp salad last in the fridge?
Stored in an airtight container, the shrimp salad leftovers would last two days in the fridge.
What to serve with shrimp mango salad?
This shrimp mango salad can be served as a fresh, zesty summer salad, or as a light main course.
Print card
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Grilled Shrimp and Mango Salad
Ingredients
For the shrimp
- 2 teaspoon of balsamic vinegar
- 2 tablespoons of olive oil
- ½ teaspoon of sugar (white, granulated) (optional)
- ½ teaspoon cayenne pepper
- 1 dozen of jumbo shrimp (uncooked, peeled)
To assemble
- 2 cup of mango , cut into strips or cubes
- 1 iceberg lettuce , green leaf lettuce, shredded
- 1½ dozen of cherry tomatoes , cut into halves
For the dressing
- ½ teaspoon brown sugar (optional)
- 2 tablespoon of balsamic vinegar
- 4 tablespoon of olive oil
- ¼ teaspoon of salt (or more, to taste)
Instructions
Step 1: Season shrimp
- Mix vinegar, oil, sugar, and chili powder. Mix well.Add the shrimp and marinate for an hour in the fridge.
Step 2: Grill shrimp
- Heat a stovetop grill or BBQ over high heat and grill shrimp until they turn pink on one side, turn and repeat.If you wish you can cut the shrimps into small pieces, or serve them whole.
Step 3: Mix dressing
- Mix sugar, vinegar, oil, and salt to taste. Set aside.
Step 4: Serve
- Mix mango, lettuce, and tomatoes. Arrange the shrimp on top.Accompany the salad with dressing.
Cook's notes
Nutrition
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By , published May 4, 2012 on Tia Clara
I tried this with fully ripe Mexican mangoes. The cultivar was "Ataulfo" (I think that's right?) and even though they're very sweet I think the dish turned out very well. I am a diabetic and the only reason I can eat mangoes with their high sugar content is thanks to… Read more »
Any excuse is good to eat mangoes.
You are right, this is summer, summer, summer. I gotta try it soon!!!
Thanks for the recipe =)