Mango Shrimp Salad
Mango Shrimp Salad is full of tropical, tasty, sweet, savory flavors. Dressed with orange cilantro vinaigrette and crispy bacon.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Salad
Cuisine: American
Diet: Gluten Free
Servings: 4
- 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
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!
- 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.
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