Shrimp and Mango Salad Recipe

shrimp and mango salad on oval serving plate.

5 from 5 votes

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.

Prep Time10

Total Time10

Course: dinner, lunch, Main Course

Cuisine: tropical

Servings:

Calories: 267kcal

Author: Courtney Paige

Equipment

Mixing Bowl
large spoon
Measuring cups and spoons
Knife
Cutting Board
vegetable chopper optional

Ingredients

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

Instructions

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!

Notes

Check out the recipe for Sweet Onion and Citrus Dressing, or alternatively you can use 2 tablespoons cultured oil, 1 tablespoon red wine vinegar, salt + pepper, 1 tablespoon honey, and seasoning to taste.

Store the salad mixture separate from the lettuce for three days in the fridge with the avocado stored separately (to avoid browning). Letting it sit in the dressing actually helps marinate all of the flavors.

Nutrition