Mango Shrimp Salad 

5 from 2 votes
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Mango Shrimp Salad is a tropical, tasty salad full of salty, sweet flavors. You will love the orange cilantro vinaigrette and crispy bacon in every bite.

Grey bowl with mango, shrimp and salad in it. Cilantro to the side.
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Why Make Mango Shrimp Salad

  • Comes together quickly. Shrimp cooks so quick! You will love how easy and time saving this recipe it.
  • Flavorful! There are tropical flavors throughout the salad. Mango, orange juice and limes give it a bright, delicious flavor you will crave. If you want a spicier salad, try my Blackened Shrimp Salad for a major kick.
  • Endless Toppings. I think I picked the BEST combination of toppings for this recipe but you can add so many great seasonal veggies as needed.
  • Super Filling. Despite being a salad, this meal is filling, and husband approved. I think the bacon really kicks it up a notch.

Ingredient Notes

Ingredients needed to make this recipe on a counter.

All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

  • Shrimp. I use thawed, cleaned, large or jumbo shrimp for this recipe.
  • Seasonings. Chili powder, salt, black pepper, cayenne, onion powder, garlic powder
  • Mango. Use a ripe mango, but be sure it isn’t too soft otherwise the mango won’t hold up as well in the salad.
  • Romaine or Green Leaf Lettuce. Use any greens you really enjoy, these are just my go-to for this salad.
  • Avocado. This is optional but I love the creamy flavor and textures it adds.
  • Bacon. Make sure it’s cooked and crisped to perfection for this salad.
  • Oil. I prefer avocado oil because it’s neutral in flavor.
  • Apple Cider Vinegar & Honey. Both are used in the Vinaigrette for the Mango Shrimp Salad.
  • Oranges & Limes. Use any oranges you prefer, I used cara, cara. This is used to make the dressing.

Recipe Variations & Substitutions

  • Protein Options. Chicken would also be great with this recipe in place of shrimp.
  • Serve it With a Grain. You can make it even more filling and add some cooked brown brice or quinoa.
  • Fruit. You can also sub pineapple for the mango or use pineapple juice in the dressing in place of the orange juice.

Steps To Make This Recipe

Are you ready to cook? Great! Grab the ingredients and let’s get cooking.

Steps to make Mango shrimp salad in a skillet.

Step One. Mix shrimp seasonings together in a small bowl. Add cleaned shrimp to a large bowl and add shrimp seasonings. Mix it all together well. Set aside (photo 1).

Step Two. Add 1 tsp oil to a large pan, place over medium heat on the stovetop. Add the shrimp to the skillet. Cook on medium heat for about 3-4 minutes each side until the shrimp is pink and no longer translucent.

Step Three. Make the orange cilantro vinaigrette. Add all ingredients to a small food processor or blender. Pulse well (photo 3). Give it a taste and adjust if needed (a pinch more of salt, or more honey).

Dressing in a bowl with a spoon to the side.

Assembling The Mango Shrimp Salad

Step Four. Let’s assemble the salad! Layer the chopped greens on the bottom, then add in all the mix ins. Finish off with the cooked shrimp and drizzle the cilantro orange vinaigrette generously over everything. Garnish with green onions. Enjoy!

Recipe Pairings

This recipe pairs great with so many dishes. It’s filling and bursting with great flavor so I suggest pairing it with the following:

Recipe Tips

  • Don’t overcook the shrimp! They cook up so quick, trust me3-4 minutes each side should be plenty. Cut one in half and check it’s no longer translucent to be sure.
  • Be sure to use a neutral flavored olive oil for the dressing. Some oils are strong in flavor and will ruin the flavors of the dressing. I suggest using a very neutral olive oil or an avocado oil.
  • Taste the dressing as you go. Add a little more salt or honey as needed.

Recipe FAQS

Can I use a different protein?

Yes! use chicken in place of the shrimp if needed, it pairs great with mango and the flavors.

Can I meal prep this mango shrimp salad?

It can be prepped for up to 2 days, but I wouldn’t suggest it longer. Keep the dressing off of it until you are ready to enjoy!

Other Shrimp Recipes TO Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Grey bowl with mango, shrimp and salad in it. Cilantro and bacon to the side
5 from 2 votes

Mango Shrimp Salad

Mango Shrimp Salad is full of tropical, tasty, sweet, savory flavors. Dressed with orange cilantro vinaigrette and crispy bacon.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4

Equipment

  • small blender or food processor
  • large skillet

Ingredients 

  • 1 lb large shrimp, *cleaned, thawed
  • ½ tsp paprika
  • ½ tsp chili powder
  • ½ tsp salt & pepper
  • ½ tsp garlic powder

Cilantro Orange Vinaigrette

  • ¼ cup avocado oil , or neutral olive oil
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • 2-3 Tbsp fresh lime juice, about one lime
  • ¼ cup fresh orange juice
  • ¼ cup fresh cilantro
  • ½ tsp salt
  • ½ tsp chili powder
  • 1 clove garlic
  • ½ Tbsp shallot

Mango Shrimp Salad Toppings/Mix Ins

  • 2 large mangos, cubed, about 2 cups cubed
  • 1 small avocado, sliced
  • 1 Tbsp shallots, sliced
  • 3 green onions, chopped
  • 6-8 cups green leaf lettuce, or romaine
  • crispy bacon , optional

Instructions 

  • Mix shrimp seasonings together in a small bowl. Add cleaned shrimp to a large bowl, pat the shrimp dry with a paper towel. Add the seasonings. Mix it all together well. Set aside. 
  • Add 1 tsp oil to a large pan, place over medium heat on the stovetop. Add the shrimp to the skillet. Cook on medium heat for about 3-4 minutes each side until the shrimp is pink and no longer translucent. 
  • Make the orange cilantro vinaigrette. Add all ingredients to a small food processor or blender. Pulse well. Give it a taste and adjust if needed (a pinch more of salt, or more honey).  Set aside.
  • Assemble the salad! Layer the chopped greens on the bottom, then add in all the mix ins/toppings. Finish off with the cooked shrimp and drizzle the cilantro orange vinaigrette generously over everything. Garnish with green onions. Enjoy! 

Notes

  • Don’t overcook the shrimp! They cook up so quick, trust me3-4 minutes each side should be plenty. Cut one in half and check it’s no longer translucent to be sure. 
  • Be sure to use a neutral flavored olive oil for the dressing. Some oils are strong in flavor and will ruin the flavors of the dressing. I suggest using a very neutral olive oil or an avocado oil. 
  • Taste the dressing as you go. Add a little more salt or honey as needed.
Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Serving: 1.5 cup | Calories: 355kcal | Carbohydrates: 26g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 744mg | Potassium: 693mg | Fiber: 3g | Sugar: 21g | Vitamin A: 5483IU | Vitamin C: 56mg | Calcium: 118mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 355
Keyword: Mango Shrimp Salad
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Recipe Rating




2 Comments

  1. 5 stars
    This was delicious! I had everything on hand, but had forgotten about the bacon so I threw in some blueberries instead. Great dressing too. Thank you for posting; I’ll be making this often and won’t forget the bacon.
    Can you rough guess the nutritional info?