Save This Grilled Shrimp Mango Salad is always my showstopper when summer hits and the markets are bursting with golden mangoes. Sweet juicy mango, snappy grilled shrimp, and a punchy cilantro-lime dressing come together for a salad that is as refreshing as it is vibrant. It is the perfect main or side for cookouts, easy dinners, or impressing friends with minimal fuss.
This salad became a mainstay in my kitchen after a backyard barbecue when I first tossed just-cooked shrimp atop cool greens with ripe mango. Now every summer it is what I crave after a hot day outside.
Ingredients
- Large shrimp: peeled and deveined look for firm flesh and a clean smell for the best flavor
- Mango: ripe but still slightly firm juicy and fragrant with a blush of red is ideal
- Mixed salad greens: choose a crisp mix like arugula baby spinach and romaine for texture
- Cilantro-lime dressing: fresh limes and herbs give brightness homemade always tastes better
- Red onion: thinly sliced for a gentle bite look for firm bulbs with papery skin
- Cherry tomatoes: halved for juiciness deep red and plump is best
- Avocado: add creaminess ripe but still somewhat firm for neat cubes
- Olive oil: extra-virgin for drizzling and grilling offers fruity notes
- Chili flakes: add gentle heat a pinch goes a long way
- Sea salt and cracked pepper: adjust to taste fresh ground makes a big difference
Instructions
- Prep the Shrimp:
- Pat dry then toss the shrimp in olive oil sea salt cracked pepper and a sprinkle of chili flakes. Allow to marinate for about 10 minutes while you prep other ingredients. This brings out their flavor and helps them grill beautifully.
- Grill the Shrimp:
- Preheat your grill or grill pan to medium-high and brush lightly with oil. Arrange the shrimp in a single layer and grill for about 2 minutes per side. Once they turn opaque with pink stripes they are done. Remove promptly to avoid overcooking.
- Prep the Mango and Veggies:
- Peel and slice the mango into neat strips or cubes discarding the pit. Slice the avocado and onion to desired thinness. Halve the cherry tomatoes for brightness. Keep greens crisp by rinsing in cold water and spinning dry.
- Make the Dressing:
- In a small bowl whisk together fresh lime juice a good glug of olive oil finely chopped cilantro sea salt and a touch of honey or agave for balance. Taste and adjust acidity as needed.
- Assemble the Salad:
- Layer greens on a large platter or individual plates. Distribute mango avocado tomato and onions evenly. Arrange grilled shrimp on top while still slightly warm. Drizzle with plenty of cilantro-lime dressing and garnish with extra cilantro. Serve immediately.
Save Every summer I look forward to the season’s first mangoes just for this salad. The sweet fruit with smoky shrimp is always a hit at the table and it reminds me of sunshiny family dinners on our patio.
Storage Tips
Keep grilled shrimp and mixed greens in separate airtight containers in the fridge. Mango and avocado can be prepped a few hours ahead but drizzle with a little lime juice to prevent browning. If you have extra dressing store it in a jar and shake well before using. Eat within two days for peak freshness but shrimp should be eaten day-of for best quality.
Ingredient Substitutions
Try pineapple or peaches in place of mango if that is what you have. For a spicier salad finely chop some fresh red chili into the dressing. Swap arugula for baby spinach if you want a milder green. Do not skip the citrus in the dressing as it brings all the flavors together.
Serving Suggestions
Serve as a main course salad with a side of crusty bread or spoon onto warm tortillas for a fun taco night. It is also perfect as a light side for grilled steak or fish. For parties layer into clear cups for a colorful starter.
Save For summer dinners this salad is always my fresh and colorful go-to. Serve immediately for the best texture and flavor.
Recipe Guide
- → What greens pair best with grilled shrimp mango salad?
Tender lettuce varieties like arugula, spinach, or mixed spring greens complement the shrimp and mango well.
- → How do I ensure the shrimp stays juicy when grilling?
Quickly grill the shrimp over medium-high heat for 2-3 minutes per side, avoiding overcooking to keep them moist.
- → Can I use frozen shrimp for this salad?
Yes, thaw frozen shrimp fully and pat dry before grilling for best texture and flavor.
- → What dressing works best for this dish?
A citrus vinaigrette with lime or lemon juice, olive oil, and honey pairs beautifully, enhancing the fresh flavors.
- → How is mango prepared for salad?
Peeled and diced mango adds sweetness and juiciness. Ensure the pieces are bite-sized for easy eating.
- → Can I add other fruits or toppings?
Absolutely, avocado, cherry tomatoes, or toasted nuts work great for extra flavor and texture.