When the summer heat sets in and you need something refreshing yet satisfying, this Shrimp Mango Salad Recipe is the answer. It’s packed with juicy grilled shrimp, sweet ripe mango, crisp veggies, and a bright lime vinaigrette that ties everything together. This Shrimp Mango Salad Recipe isn’t just light and flavorful—it’s quick to make, naturally gluten free, and full of nourishing ingredients. In just 20 minutes, you’ll have a beautiful, protein-rich dish that’s perfect for lunch, dinner, or sharing with guests. Whether you're looking for a healthy weeknight meal or a vibrant summer salad to impress, this Shrimp Mango Salad Recipe is the kind of go-to recipe that feels special yet effortless every time.
Why You’ll Love This Shrimp Mango Salad Recipe
This Shrimp Mango Salad Recipe is far from your average summer salad; it’s light yet deeply satisfying with bold tropical flavor in every bite. The natural sweetness of ripe mango blends effortlessly with tender shrimp, creating a vibrant seafood salad that’s both refreshing and nourishing. This Shrimp Mango Salad Recipe isn’t just delicious—it’s energizing and perfect for hot days when you want something light but flavorful. The zesty lime dressing brings it all together and makes this Shrimp Mango Salad Recipe a standout dish whether served on its own or alongside grilled fish or coconut rice. Once you try it, this Shrimp Mango Salad Recipe will quickly become one of your warm weather favorites.
Jump to:
Ingredients
For the Salad:
- Fresh shrimp (peeled and deveined - the star protein that makes this filling)
- Ripe mangoes (cubed - choose mangoes that yield slightly to pressure for peak sweetness)
- Avocado (sliced - adds creamy texture and healthy fats)
- Red onion (thinly sliced - provides a sharp contrast to the sweet fruit)
- Cherry tomatoes (halved - adds juicy bursts of acidity)
- Mixed greens (baby spinach, arugula, or spring mix work great)
- Cilantro leaves (fresh only - dried won't give the same bright flavor)
- Cucumber (sliced - adds refreshing crunch)
For the Honey Lime Dressing:
- Salt and pepper (to taste)
- Olive oil (extra virgin for best flavor)
- Lime juice (fresh squeezed - the bright citrus base)
- Honey (balances the tartness)
- Sesame oil (adds depth and nutty flavor)
- Chili flakes (optional, for heat)
See recipe card for quantities.
Instructions
Prepare the Shrimp
- Start by getting your shrimp ready. If using frozen shrimp, thaw completely and pat dry with paper towels. Season with salt and pepper.
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil and cook the shrimp for 2-3 minutes per side until pink and cooked through. The internal temperature should reach 145°F.
- Let the grilled shrimp cool while you prep the other ingredients.
Pro tip: Don't overcrowd the pan - cook in batches if needed. Overcooked shrimp becomes rubbery, so watch carefully!
Prep the Fresh Ingredients
While the shrimp cools, prepare your fruits and vegetables:
- Cut the ripe mango into bite-sized cubes (about ½ inch)
- Slice the avocado just before serving to prevent browning
- Thinly slice the red onion (soak in cold water for 5 minutes to mellow the bite)
- Halve the cherry tomatoes
- Slice the cucumber into rounds
- Roughly chop the cilantro leaves
Kitchen hack: Prep all your vegetables first, then the fruit. This prevents the mango from making your cutting board slippery.
Make the Citrus Dressing
In a small bowl, whisk together:
- Olive oil
- Fresh lime juice
- Honey
- Sesame oil
- Chili flakes (if using)
- Salt and pepper
- Taste and adjust - you want a balance of tart, sweet, and savory. The dressing should be bright and tangy with just a hint of heat.
Assemble Your Chilled Salad
In a large serving bowl, combine:
- Mixed greens as your base
- Add the cooled shrimp
- Gently fold in mango cubes
- Top with avocado slices
- Scatter cherry tomatoes and cucumber slices
- Add the drained red onion
- Sprinkle cilantro leaves over everything
- Drizzle the honey lime dressing over the salad and toss gently to coat. Serve immediately for the best texture.
- Step 1: Prepare the Shrimp
Cook shrimp in a skillet until pink and lightly golden.
- Step 2: Prep the Fresh Ingredients
Prepare and slice the fresh ingredients before assembling the salad.
- Step 3: Make the Citrus Dressing
Whisk together fresh lime juice, honey, oil, and chili flakes.
- Step 4: Assemble Your Chilled Salad
Combine all ingredients and gently toss with dressing just before serving
Expert Cooking Tips & Tricks
For Perfect Shrimp Every Time:
- Buy shrimp with shells on when possible - they stay more tender
- Don't marinate shrimp longer than 30 minutes or the acid will "cook" them
- Save time by buying pre-cooked shrimp and just warming them briefly
Mango Selection Secret:
- A ripe mango smells sweet at the stem end
- The skin should have some give but not be mushy
- Color isn't always an indicator - some varieties stay green when ripe
Make-Ahead Magic:
- Prep all components separately and store covered in the fridge
- Don't slice avocado until ready to serve
- The dressing actually tastes better after sitting for an hour
Recipe Variations & Dietary Modifications
Spicy Thai Shrimp Mango Salad
- Add minced ginger, Thai chilies, and a splash of fish sauce to the dressing. Garnish with chopped peanuts and extra lime wedges.
Shrimp Avocado Mango Salad (Keto-Friendly)
- Reduce mango to ½ cup and double the avocado. Add crumbled bacon for extra fat and flavor.
High-Protein Version
- Add hard-boiled eggs, chickpeas, or edamame to boost the protein content even more.
Vegan Alternative
- Replace shrimp with marinated tofu or tempeh. The sweet mango and tangy dressing work beautifully with plant-based proteins too.
Essential Equipment for This Recipe
Must-Have Tools:
- Large skillet or grill pan (cast iron works best for even cooking)
- Sharp knife (essential for clean mango cubes)
- Large mixing bowl
- Small whisk or fork for dressing
Nice-to-Have:
- Mango slicer (makes cubing much easier)
- Salad spinner (for perfectly dry greens)
- Small mason jar (for mixing and storing dressing)
Storage & Meal Prep Tips
Refrigerator Storage:
- Store components separately in airtight containers for up to 2 days. The dressed salad wilts quickly, so only combine when ready to eat.
Freezing Instructions:
- While you can't freeze the complete salad, you can freeze cooked shrimp for up to 3 months. Thaw in the refrigerator overnight before using.
Meal Prep Strategy:
- Assemble individual portions in mason jars, dressing on the bottomg for X days/weeks/months.
- Cook shrimp on Sunday and store in the fridge
- Prep vegetables and store in separate containers
- Make dressing and keep in a jar - it lasts a week
The Sunny Secret Behind This Shrimp Mango Salad Recipe
This Shrimp Mango Salad Recipe was born out of a last-minute summer lunch when all I had were a few shrimp, a ripe mango, and some lime. I wasn’t expecting anything special, just something quick and light—but the moment I took that first bite, I knew I had stumbled on something worth sharing. The sweet mango and tender shrimp with a splash of lime? Pure magic.
Since that day, this Shrimp Mango Salad Recipe has become my go-to for warm afternoons and easy dinners. It’s the kind of dish that surprises people with how simple and flavorful it is. I’ve made it for friends, brought it to gatherings, and every time, someone asks for the secret. And now, I’m sharing it with you—because once you taste this Shrimp Mango Salad Recipe, you’ll want to make it again and again.
FAQ
Do shrimp and mango go together?
Yes, shrimp and mango are a delicious match; the sweet, juicy mango complements the tender, savory shrimp beautifully. This tropical combo creates a fresh and vibrant flavor that works perfectly in salads.
What pairs well with a mango salad?
Mango salad pairs well with grilled fish, coconut rice, avocado, or crusty bread. Fresh herbs like cilantro or mint and a zesty lime dressing bring everything together.
How to make prawn and mango salad?
To make prawn and mango salad, combine cooked prawns with ripe mango, crisp vegetables like cucumber or bell pepper, and toss with a lime-based vinaigrette. It’s quick, colorful, and full of summer flavor.
What can you put in shrimp salad?
In a shrimp salad, you can add mango, avocado, red onion, cherry tomatoes, cucumber, fresh herbs, and a citrusy dressing. It’s flexible and easy to make your own.
Let’s Wrap It Up
This Shrimp Mango Salad Recipe shows just how easy it can be to eat well without overthinking it. In just 20 minutes, you’ve got a fresh and colorful dish that feels like something out of a beachside café. The mix of juicy mango, tender shrimp, and bright lime creates the kind of flavor that keeps you coming back. Whether you're meal prepping for the week, hosting friends, or just want something light and satisfying, this Shrimp Mango Salad Recipe is the perfect pick. It’s simple, flexible, and full of summer energy.
Want more salad inspiration? Try my Zucchini Ribbon Salad Recipe for something fresh and crunchy or the Steak and Arugula Salad Recipe if you're in the mood for something bold and hearty; both pair perfectly with the tropical vibe of this Shrimp Mango Salad Recipe.
Now it's your turn—make this Shrimp Mango Salad Recipe your own and share how it turns out. I’d love to see your twists; are you all about keeping it sweet or do you sneak in a little heat? And if you love mango like I do, I’m curious—what’s your favorite mango combo?
With fresh flavor and sunny vibes
By Lisa Johnson✨
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Shrimp Mango Salad Recipe
Shrimp Mango Salad Recipe
Equipment
- 1 Large skillet For cooking shrimp; non-stick or cast iron works best
- 1 Sharp knife Essential for cleanly slicing mango, avocado, and vegetables
- 1 Large mixing bowl For tossing and serving the salad
- 1 Small whisk To blend dressing ingredients smoothly
- 1 Cutting board Preferably a non-slip surface for safe and clean prep
- 1 Small Bowl For whisking the honey lime dressing
- 1 Measuring spoons and cups For precise amounts of dressing ingredients
Ingredients
Salad Base
- 1 lb fresh shrimp peeled and deveined
- 2 ripe mangoes cubed
- 1 large avocado sliced
- ¼ red onion thinly sliced
- 1 cup cherry tomatoes halved
- 4 cups mixed greens spinach, arugula, or spring mix
- ⅓ cup cilantro leaves fresh only
- 1 cucumber sliced
Honey Lime Dressing
- ¼ cup olive oil extra virgin
- 3 tablespoon lime juice fresh squeezed
- 2 tablespoon honey
- 1 teaspoon sesame oil
- ¼ teaspoon chili flakes optional
- salt and pepper to taste
Instructions
- Cook shrimp until pink.
- Prep mango, avocado, and veggies.
- Mix lime, honey, and oils to make the dressing.
- Toss everything together in a large bowl and serve chilled.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a Reply