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.

FOR THE SHRIMP – 2 teaspoons of balsamic vinegar – 2 tablespoons of olive oil – ½ teaspoon of sugar (white, granulated), – 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, 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)


Mix vinegar, oil, sugar, and chili powder. Mix well. Add the shrimp and marinate for an hour in the fridge.

Step 1:

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 2:

Mix sugar, vinegar, oil, and salt to taste. Set aside.

Step 3:

Mix mango, lettuce, and tomatoes. Arrange the shrimp on top. Accompany the salad with dressing.

Step 4:

Stay connected!!!