Easy Shrimp and Mango Salad Recipe with a Zesty Twist

Sophia

Founder of Vintage cooks

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There’s something irresistibly refreshing about the bright sweetness of mango paired with tender, juicy shrimp—like a burst of sunshine on your plate. I first tossed together this Shrimp and Mango Salad recipe on a whim, craving something light yet satisfying after a long day. The vibrant colors, the zingy dressing, and the perfect balance of textures make it a crowd-pleaser whether you’re entertaining guests or just treating yourself to wholesome homemade goodness. Plus, it’s surprisingly easy to pull together, proving that wholesome and flavorful don’t have to mean complicated. Ready to add a tropical twist to your salad lineup? Let’s dive in!

Why choose this Shrimp and Mango Salad recipe?

Fresh and Vibrant: This recipe bursts with bright mango sweetness and succulent shrimp, creating a tropical flavor explosion. Effortlessly Easy: Minimal ingredients and quick prep mean you’ll have this zesty salad ready in no time. Healthy and Light: Perfect for those seeking a nutritious meal that doesn’t skimp on taste. Versatile Crowd-Pleaser: Ideal for casual lunches, dinner parties, or meal prep. Texture Harmony: Crunchy veggies meet juicy fruit and tender shrimp, making every bite delightful.

Shrimp and Mango Salad recipe Ingredients

For the Salad

Shrimp – Choose fresh or frozen, peeled and deveined for quick cooking and tender bites.
Ripe Mango – Select firm yet sweet mangoes for that signature bright, juicy flavor in your salad.
Mixed Salad Greens – Use a combination like arugula, spinach, and romaine for varied texture and freshness.
Red Bell Pepper – Adds a crisp crunch and vibrant color to balance sweetness.
Cucumber – Provides a cool, refreshing bite to complement the shrimp and mango.
Red Onion – Thinly sliced for a sharp, zesty kick that cuts through the flavors perfectly.

For the Dressing

Lime Juice – Offers tangy zest that brightens this Shrimp and Mango Salad recipe wonderfully.
Honey – Balances the tart lime with a touch of natural sweetness for harmony.
Olive Oil – A smooth base to gently coat and marry the salad ingredients.
Fresh Cilantro – Brings herbaceous freshness that complements the tropical mango notes.
Salt and Pepper – Essential seasonings to enhance all the vibrant flavors evenly.

How to Make Shrimp and Mango Salad

Chop Ingredients: Use a sharp knife to dice mango, red bell pepper, and cucumber into ½” pieces. Thinly slice red onion for bright color and crisp texture.
Cook Shrimp: Heat one tablespoon olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper and cook until pink and opaque, about 2–3 minutes per side.
Combine Greens: Place mixed salad greens in a large bowl and gently toss to fluff leaves. This provides a fresh, crisp foundation for your salad’s vibrant toppings.
For the Dressing:
Whisk Dressing: In a small bowl, whisk together lime juice, honey, olive oil, chopped cilantro, salt, and pepper until dressing is smooth and slightly thickened, about 30 seconds.
Assemble Salad: Drizzle dressing over greens, then add cooked shrimp and juicy mango pieces. Gently toss until every leaf and protein is lightly coated and colorful.
Serve: Divide salad among plates, garnish with extra cilantro leaves or lime wedges. Enjoy the bright, tropical flavors immediately for best texture and taste.

Optional: Sprinkle toasted cashews or sliced avocado for extra creaminess.

Exact quantities are listed in the recipe card below.

How to Store and Freeze Shrimp and Mango Salad

Fridge: Store leftover shrimp and mango salad in an airtight container for up to 2 days. This helps maintain the freshness of the mango and greens.

Freezer: While it’s best to avoid freezing this salad, cooked shrimp can be frozen for up to 3 months. Thaw them before adding to the salad for the best texture.

Reheating: If you need to reheat the shrimp, gently sauté them in a skillet over low heat until warmed through, being careful not to overcook.

Dressing Storage: Keep the dressing separate in a tightly sealed container in the fridge for up to 1 week; add it right before serving your Shrimp and Mango Salad for optimal freshness.

Shrimp and Mango Salad Variations

Feel free to get creative with this recipe and make it your own by trying out these exciting variations!

Spicy Kick: Add a diced jalapeño or a sprinkle of red pepper flakes for an exciting heat that enhances the tropical flavors.
Avocado Twist: Incorporate diced avocado to introduce a creamy texture that beautifully balances the bold flavors of shrimp and mango.
Quinoa Boost: Mix in cooked quinoa for added protein and a nutty flavor, turning this salad into a hearty meal option.
Fruit Fusion: Swap in other fruits like pineapple or kiwi for a sweet twist, creating a refreshing, tropical flavor profile.
Dress It Up: Experiment with different dressings, such as a sesame ginger or a coconut lime, to bring a unique flavor perspective to this dish.
Herbal Freshness: Toss in chopped mint or basil along with cilantro for a fresh herbal note that complements the shrimp and mango perfectly.
Nutty Crunch: Sprinkle toasted almonds or walnuts over the top for a satisfying crunch and added richness that enhances every bite.
Asian Inspired: Add shredded cabbage and a touch of soy sauce for an Asian flair, transforming the salad into a wholly different experience.

Embrace these variations, and let your recipe shine in unique ways!

Expert Tips for Shrimp and Mango Salad Recipe

• Choose Fresh Shrimp: Always pick fresh or properly thawed shrimp to ensure tender, juicy bites without any rubbery texture.
• Ripeness Matters: Use ripe but firm mangoes for sweetness without mushiness that can water down the salad.
• Avoid Overcooking: Cook shrimp just until pink and opaque; overcooking makes them tough and less enjoyable.
• Dress Just Before Serving: Toss the salad with dressing right before serving to keep greens crisp and vibrant.
• Balance Flavors: Adjust lime juice and honey in the dressing to suit your taste, achieving a perfect tangy-sweet harmony.
• Add Texture: Consider toasted nuts or creamy avocado for extra texture and richness to elevate your shrimp and mango salad recipe.

What to Serve with Shrimp and Mango Salad?

There’s nothing like the refreshing explosion of flavors to inspire a complete meal around this vibrant dish.

Coconut Rice: The creamy texture and subtle sweetness of coconut rice perfectly complement the tropical notes in the salad. It adds an extra layer of comfort to your plate.
Grilled Asparagus: Charred and tender, grilled asparagus introduces a smokiness that balances the salad’s sweetness while providing a delightful crunch.
Garlic Bread: The buttery, herb-infused goodness of garlic bread serves as a perfect vehicle for any extra dressing, making every bite truly heavenly.
Thai Basil Lemonade: This tangy beverage with fresh herbs enhances the tropical vibe of your meal while refreshing your palate between bites.
Mango Sorbet: For dessert, consider a light mango sorbet that mirrors the salad’s flavor. Its icy sweetness serves as a perfect digestif after the meal.
Prawn Crackers: Light and crispy, these prawn crackers add a satisfying crunch, making every bite of the salad even more delightful.
Quinoa Salad: A zesty quinoa salad mixed with herbs and finely chopped veggies acts as a nutritious side that doesn’t overpower the main dish, offering added protein and fiber.
Chilled White Wine: A glass of chilled Sauvignon Blanc enhances the dish’s fresh flavors while providing a crisp finish that quenches the thirst after every bite.

Make Ahead Options

These Shrimp and Mango Salad components are perfect for meal prep enthusiasts! You can chop the mango, red bell pepper, cucumber, and red onion up to 24 hours in advance and store them in an airtight container in the refrigerator—this not only saves time but also ensures they stay fresh. Cook the shrimp ahead of time too; just let them cool completely before placing them in the fridge for up to 3 days. To maintain that bright flavor, prepare the dressing (lime juice, honey, olive oil, cilantro, salt, and pepper) separately and refrigerate it as well. When you’re ready to serve, simply toss everything together with the mixed greens and dressing for a refreshing meal in minutes, just as delicious as when freshly made!

Shrimp and Mango Salad Recipe FAQs

How do I know if my mango is ripe enough for this Shrimp and Mango Salad recipe?
Look for mangoes that are slightly soft to the touch but not mushy, with a sweet fragrance near the stem. A ripe mango will have a vibrant color and yield just a little when gently pressed, providing that perfect balance of sweetness and firmness.

Can I store leftovers of the Shrimp and Mango Salad, and for how long?
Absolutely! Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep in mind that the mango and greens are best fresh, so after 48 hours, the texture may start to soften and the flavors won’t be as vibrant.

Is it possible to freeze this Shrimp and Mango Salad?
I recommend against freezing the whole salad because fresh mango and greens don’t freeze well and become watery. However, you can freeze cooked shrimp separately for up to 3 months. When ready to use, thaw the shrimp overnight in the fridge, then add them fresh to your salad for the best texture.

What should I do if my shrimp turns rubbery when cooking this salad?
Rubbery shrimp usually means they’re overcooked. Cook shrimp quickly over medium-high heat—about 2 to 3 minutes per side—until just pink and opaque. Remove immediately from heat to prevent toughening. Using fresh or properly thawed shrimp also helps achieve tender results.

Is this Shrimp and Mango Salad safe for pets or those with allergies?
Great question! This salad contains shrimp and fresh produce that can cause allergies, especially shellfish allergies which are common and can be serious. Always check with your vet before sharing any human food with pets, and for those with allergies, substitute shrimp with grilled chicken or tofu and ensure cross-contamination is avoided.