grilled shrimp mango salad (Printer View)

Grilled shrimp and fresh mango tossed with vibrant greens and tangy dressing.

# What you'll need:

→ Salad Base

01 - 200 grams fresh mango, peeled and diced
02 - 100 grams mixed salad greens
03 - 50 grams red bell pepper, thinly sliced
04 - 30 grams red onion, finely sliced

→ Grilled Shrimp

05 - 400 grams large shrimp, peeled and deveined
06 - 1 tablespoon olive oil
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon smoked paprika

→ Dressing

10 - 2 tablespoons fresh lime juice
11 - 2 tablespoons extra virgin olive oil
12 - 1 teaspoon honey
13 - 1/4 teaspoon salt

# Method:

01 - In a medium bowl, toss shrimp with olive oil, sea salt, black pepper, and smoked paprika until evenly coated.
02 - Preheat grill pan to medium-high. Grill shrimp for 2–3 minutes per side until opaque and slightly charred.
03 - Combine mango cubes, salad greens, sliced bell pepper, and red onion in a large serving bowl.
04 - Whisk together lime juice, extra virgin olive oil, honey, and salt in a small bowl until emulsified.
05 - Arrange grilled shrimp over vegetable mixture. Drizzle dressing evenly and gently toss to combine before serving.

# Expert Advice:

01 -
  • Quick to assemble with minimal cooking
  • Balance of sweet spicy tangy and savory flavors
  • Naturally gluten free and dairy free
  • Makes a light meal or showy starter
02 -
  • Loaded with lean protein fresh fruit and healthy fats
  • The greens stay crisp and vibrant even after dressing
  • Great as a meal prep if you keep shrimp and greens separate
03 -
  • Always dry shrimp very well before grilling for maximum char.
  • For perfectly ripe mango choose ones that yield just slightly to the touch and smell sweet at the stem end. If using wooden skewers soak them first to prevent burning. Taste the dressing before serving and adjust salt or lime to your liking.
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