When the weather warms up, mango shrimp salad goes on rotation over at our house! You can grill the shrimp outside to keep the house cool! We use a cast iron pan to get a good sear. If the weather is nice just heat it up over the grill, and toss in the shrimp! Adding mango to this salad gives it a touch of sweetness. The avocado lime dressing is a nice contrast to the sweetness.
Originally Published May 21, 2021
Modified April 3, 2025
Three Reasons You’ll Love This Salad:
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Balanced Flavors: The sweetness of mangoes contrasts beautifully with the spicy Cajun shrimp and the creamy avocado dressing, creating a harmonious blend of flavors.​
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Nutrient-Rich: Packed with lean protein, healthy fats, vitamins, and minerals, this salad is both delicious and nourishing.​
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Textural Delight: The combination of crunchy pecans, crisp vegetables, tender shrimp, and creamy avocado offers a satisfying variety of textures in every bite.
Ingredients and Their Importance:
For the Salad:
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Mixed Greens: Provide a fresh, crisp base rich in vitamins and minerals.​
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Mango: Adds natural sweetness and a juicy texture, complementing the savory shrimp.​
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Radishes: Offer a peppery crunch, enhancing the salad’s texture and flavor.​
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English Cucumber: Contributes a refreshing, hydrating element with a mild flavor.​
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Avocado: Provides creaminess and healthy fats, adding richness.​
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Cherry Tomatoes: Introduce a slight acidity and juiciness, balancing the sweetness of the mango.​
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Roasted Sweet and Spicy Pecans: Add a crunchy texture with a sweet and spicy flavor, enhancing the salad’s complexity.​
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Avocado Cilantro Dressing: Brings all components together with a creamy, herbaceous finish.​
For the Shrimp:
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Shrimp : A lean protein source that makes the salad hearty and satisfying.​
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Canola Oil: Used for cooking the shrimp, ensuring they don’t stick to the pan.​
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Blackened Seasoning: Adds a spicy, smoky flavor to the shrimp, giving them a bold taste.​
Preparation Instructions:
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Prepare the Dressing:
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Use the 5-Minute Avocado Cilantro Dressing recipe from Pinch of Yum, adding capers and a spoon of Dijon mustard for extra flavor.​
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Prepare the Shrimp:
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Pat the shrimp dry with paper towels.​
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In a bowl, toss the shrimp with canola oil and Blackened seasoning until evenly coated.​
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Heat a cast-iron skillet over medium-high heat.​
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Add the shrimp to the skillet and cook for about 2-3 minutes on each side until they are opaque and have a slight char.​
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Assemble the Salad:
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In a large bowl, combine mixed greens, sliced mango, radishes, cucumber, avocado, and cherry tomatoes.
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Add the cooked shrimp on top of the salad.​
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Sprinkle the roasted sweet and spicy pecans over the salad.​
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Drizzle with the avocado cilantro dressing before serving.​
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We use the 5 minute avacado cilantro dressing recipe from Pinch of Yum, and I like to add in some capers, and a spoon of dijon for a kick!
The sweet and spicy pecans give a nice crunch to this mango shrimp salad. We like to make up a big batch and then use them through out the week in different salads for lunch and dinner. You can leave out the sugar in these and simply make them with salt and pepper if you want!
Why we love Mangos in this salad!
Mangoes make a fantastic addition to a lettuce salad with grilled shrimp for several delicious and healthful reasons. Their unique flavor, vibrant color, and nutritional profile contribute to both taste and nutrition.
Flavor and Texture Contrast: The sweet and juicy flavor of mangoes contrasts beautifully with the savory and slightly smoky taste of grilled shrimp. This interplay of flavors adds complexity to the salad, making each bite a delightful sensory experience. The tender yet slightly firm texture of mangoes complements the crispness of lettuce and the tender, charred exterior of the shrimp, creating a satisfying combination of textures.
Vitamins and Antioxidants:Mangoes are packed with vitamins and antioxidants that contribute to the overall nutritional value of the salad. Vitamin C supports the absorption of iron from the shrimp and plant-based sources, enhancing the body’s ability to utilize this essential mineral. Antioxidants like vitamin A and beta-carotene found in mangoes help protect cells from oxidative stress and support immune function.
Color and Presentation: The vibrant orange hue of mangoes adds visual appeal to the salad, making it not only a treat for your taste buds but also a feast for the eyes. The rich color contrasts beautifully with the greens of the lettuce, creating an inviting and appetizing presentation.
Natural Sweetness: Mangoes bring a natural sweetness to the salad that balances the savory elements of the shrimp and any other ingredients you might use. This touch of sweetness can enhance the overall flavor profile and make the salad more appealing, especially when combined with a complementary dressing.
Nutrient Diversity:Including mangoes in your lettuce and shrimp salad adds a diverse range of nutrients to your meal. Alongside the protein and healthy fats from the shrimp, the fiber, vitamins, and minerals from the lettuce and mangoes create a well-rounded and nutritious dish.
Tips:
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Grilling the Shrimp: For an added smoky flavor, consider grilling the shrimp outdoors using a cast-iron pan heated over the grill.​
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Pecan Preparation: Prepare a large batch of the sweet and spicy pecans to use in various salads throughout the week.​
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Dressing Enhancement: Incorporate capers and Dijon mustard into the avocado cilantro dressing to elevate its flavor profile.​
This Mango Shrimp Salad is perfect for warm weather and offers a delightful combination of flavors and textures that are sure to please your palate.​
Equipment
- Blender
Ingredients
Ingredients for shrimp
- 16 ounces shrimp peeled and de-veined
- 1 teaspoon canola oil
- 1 teaspoon blackened seasoning
Ingredients for Salad:
- avocado cilantro dressing
- 2 ounces roasted sweet and spicy pecans
- 15 cherry tomatoes sliced in half
- ½ English cucumber sliced thin
- 2 radishes sliced thin
- 1 mango peeled and sliced
- 1 avocado sliced or cubed
- 5 ounces mixed greens
Instructions
- Peal, de-vein and rinse the shrimp. Place shrimp on paper towels to dry. Place dry shrimp in a sealable plastic bag with 2 tablespoons of canola oil and seasoning. Seal the bag and shake to coat all of the shrimp. Put the bag with the shrimp in the refrigerator.16 ounces shrimp, 1 teaspoon canola oil, 1 teaspoon blackened seasoning
- Prepare the avocado cilantro dressing.avocado cilantro dressing
- Prepare the sweet and spicy pecans.2 ounces roasted sweet and spicy pecans
- Slice the cherry tomatoes in half and lightly salt. Slice the cucumber thinly. Slice the radishes. Cut the mango in half lengthwise and remove skin, then slice. Slice avocado in half, remove pit. Scoop out and slice.15 cherry tomatoes, ½ English cucumber, 2 radishes, 1 mango, 1 avocado
- Heat a medium cast iron pan over high heat until the pan begins to smoke. Reduce the heat to medium and add the shrimp. Cook the shrimp about three minutes on the first side. Turn the shrimps over and cook for 2 more minutes.
- Divide the mixed greens onto the three plates. Arrange the radishes, cucumber, tomatoes & avocado around the outside of the mixed greens. Top each salad with warm shrimp. Add the mangos, and drizzle the dressing over the top or serve dressing on side.5 ounces mixed greens
Notes
Nutrition
Looking for more salad ideas?
Panera Poppy Seed Strawberry Salad & Grilled Chicken
Lettuce Salad with Shrimp & Avocado (Greek Style)
Harissa Paste Chicken Salad with Grilled Pears
[…] Mango Shrimp Salad […]