Talk about light and FRESH. This Shrimp and Mango Salad is full of color and flavor and takes just 10 minutes to make. It’s one of those meals that you just feel really good after eating.
Table of Contents
About this Salad
When I first tried this Shrimp and Mango Salad, it reminded me of something I’d get on vacation. The tropical flavors, seafood, and bright colors - it’s so inviting!
This is a well rounded recipe. It includes protein from the shrimp, complex carbs in the rice, and healthy fats from the avocado, all giving it plenty of staying power. Not to mention, it’s also jam packed with veggies and fruit for plenty of vitamins and nutrients.
If you’re looking for a change up to your typical lunch routine, say goodbye to the boring turkey sandwich and try this Shrimp and Mango Salad. You’ve also got to try the Sweet Onion and Citrus Dressing I’ve paired with it, because that stuff is drinkable!
- Shrimp - I buy the already cooked, peeled, and deveined kind for convenience.
- Rice - I used white rice, but brown rice, quinoa, cauliflower rice will all do.
- Mango - Your mango is the perfect ripeness and ready to use when it has a little give with slight pressure on the outside.
- Feta - Add cheese if you’d like. Some people turn there nose at a seafood and cheese combo, but I think feta pairs well with this salad.
- Romaine Lettuce - The base of our salad. You can use any green of your choosing.
- Dressing - Check out this Sweet Onion and Citrus Dressing recipe made for this salad. Alternatively, you can also use 2 tablespoons cultured oil, 1 tablespoon red wine vinegar, salt + pepper, 1 tablespoon honey, and seasoning to taste.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. First cook the white rice according to bag instructions. Then add to a large bowl.
2. Remove tails from shrimp (if not already done) and chop up into 2-3 pieces each (so we get more in each bite). Add to bowl with the rice.
3. Then, use a vegetable chopper to finely dice mango, red onion, and bell pepper. Cut off the stems from the snap pieces then finely slice them up along with the green onion, fresh cilantro, and avocado. Add to bowl with the shrimp and rice.
4. Stir together, then fold in feta cheese crumbles and chile lime seasoning. Add the avocado last so it doesn't get too smushed.
5. Plate salad over a bed of greens. Add Sweet Onion and Citrus Dressing, toss and enjoy!
Store the salad mixture separate from the lettuce for three days in the fridge. Letting it sit in the dressing actually helps marinate all of the flavors.
The avocado may brown if not eaten fresh. Although safe to eat, you may choose to leave it out until just before enjoying this dish.
You want a ripe one that's still firm so you don’t end up with a pile of mango mush.
Stand the mango up on your cutting board and imagine the flat pit in the middle third of the fruit. Then, cut the two outer thirds away from the pit. Discard the middle.
Then, cut a checkerboard pattern into the flesh of the outer two pieces without cutting the skin. Turn the skin inside out. The cubed mango should be loose enough to fall away from the skin, but you can also use your knife to cut the chunks away. Here’s a quick video on how to cut mango if you also need a visual.
There’s multiple options when it comes to buying shrimp. I go for convenience: peeled, tails removed, deveined, cooked.
Peeled: The shell covers the entire shrimp. You’ll need to peel the shrimp before cooking them. Buying peeled shrimp significantly cuts down on prep time.
Tails Removed: Peeled shrimp doesn’t necessarily mean the tail is removed. With tails removed too, you can eat the entire thing.
Deveined: If your shrimp have a little brown string down the middle of their bodies, it needs to be deveined. Watch this short video on deveining shrimp if you need help.
Frozen vs. Fresh: Either will work. To quickly thaw frozen shrimp, submerged in a bowl of warm water. It should only take about 20 minutes or so, change the water out once to speed up the process.
Raw vs. Cooked: Again either work.Shrimp take minimal time to cook (3-5 min) so it’s really personal preference here. If you’ve got access to fresh, raw shrimp, go for it!
More Recipes You'll Love
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Shrimp and Mango Salad Recipe
- Mixing Bowl
- large spoon
- Measuring cups and spoons
- Cutting Board
- vegetable chopper optional
- 1 lbs shrimp, peeled and deveined
- 1 cup cooked white rice
- 1 mango
- ½ cup red bell pepper, diced
- ½ cup snap peas, diced
- ¼ cup red onion, diced
- 2 tbsp green onion
- 2 tbsp fresh cilantro
- ¼ cup crumbled feta, optional
- 1 ½ tsp chile lime seasoning
- 1 bag romaine lettuce
- ¼ cup Sweet Onion and Citrus Dressing
- First cook the white rice according to bag instructions.
- Then, use a vegetable chopper to finely dice mango, red onion, and bell pepper. Cut off the stems from the snap pieces then finely slice them up along with the green onion, fresh cilantro, and avocado.
- Remove tails from shrimp (if not already done) and chop up into 2-3 pieces each (so we get more in each bite).
- In a mixing bowl, add cooked rice and shrimp. Then add all of the vegetables/fruit except the lettuce.
- Stir together, then fold in feta cheese crumbles and chile lime seasoning.
- Pour Sweet Onion and Citrus Dressing and toss again.
- Serve Shrimp and Mango Salad over a bed of greens and enjoy!
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find SHRIMP AND MANGO SALAD calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
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