Description
This vibrant Mango Shrimp Salad combines succulent sautéed shrimp with fresh, juicy mangoes, creamy avocado, and a zesty orange-cilantro vinaigrette. Ready in just 25 minutes, it's a refreshing, colorful dish perfect for a light lunch or dinner that's bursting with tropical flavors and healthy ingredients.
Ingredients
Shrimp and Seasonings
- 1 lb large shrimp, cleaned and thawed
- ½ tsp paprika
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ¼ cup avocado oil or neutral olive oil
Vinaigrette
- 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
Salad
- 2 large mangos, cubed (about 2 cups)
- 1 small avocado, sliced
- 1 Tbsp shallots, sliced
- 3 green onions, chopped
- 6-8 cups green leaf lettuce or romaine
- Crispy bacon (optional)
Instructions
- Season the shrimp: In a small bowl, combine paprika, chili powder, salt, pepper, and garlic powder. Pat the cleaned shrimp dry with paper towels, then add them to a large bowl. Sprinkle the seasoning mix over the shrimp and toss well to coat evenly. Set aside.
- Cook the shrimp: Heat 1 teaspoon of avocado or olive oil in a large skillet over medium heat on the stovetop. Add the seasoned shrimp and cook for 3-4 minutes on each side until the shrimp turns pink and is no longer translucent. Remove from heat and set aside.
- Make the orange cilantro vinaigrette: Add apple cider vinegar, honey, fresh lime juice, fresh orange juice, cilantro, salt, chili powder, garlic, and shallot to a small food processor or blender. Pulse until smooth and well combined. Taste and adjust seasoning with more salt or honey if desired. Set aside.
- Assemble the salad: Lay the green leaf lettuce or romaine evenly on a large serving bowl or plates. Distribute the cubed mango, sliced avocado, sliced shallots, and chopped green onions on top. Optionally, add crispy bacon if desired. Arrange the cooked shrimp over the salad and drizzle generously with the orange cilantro vinaigrette. Garnish with additional green onions. Serve immediately and enjoy!
Notes
- For best shrimp flavor, ensure they are patted dry before seasoning and cooking to get a good sear.
- The orange cilantro vinaigrette can be made ahead and stored in the fridge for up to 2 days.
- Use fresh lime and orange juice for the best, brightest vinaigrette flavor.
- Optional crispy bacon adds a smoky crunch but can be omitted for a lighter version.
- This salad is best enjoyed fresh to maintain avocado and mango texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
