Refreshing and bright with plenty of fresh citrus flavor, this mango shrimp salad has got the perfect balance of sweet, savory, and tangy. It features seared seasoned shrimp, ripe summer mangoes, creamy avocados…all tossed in a zesty citrus dressing!
Ready in just 30 minutes, this salad is perfect for your next cookout. Just like my Grilled Shrimp Salad, this mango shrimp salad is great for an epic summer dinner.
Summer is mango season, and there’s no better way to enjoy one of my favorite fruits than in this fresh and vibrant mango shrimp salad!
I love using seasonal fruits to make salads. Some of my other go-to recipes include this Watermelon Blueberry Feta Salad and a Grilled Peach Salad. So good!
This mango shrimp salad has it all: crunch, creaminess, sweetness, tang, and savory seared shrimp in every bite. You can even use my grilled shrimp marinade instead, which packs in even more citrus flavors from the lemon and herbs!
If you love shrimp, check out my other summer-inspired shrimp recipes such as my Grilled Shrimp Salad, Shrimp Guacamole Bites, Bang Bang Shrimp Bowl, or my seasonal Summer Corn Chowder.
Why I Love This Recipe
- Many ways to serve! Great on its own, over greens, or even as a topping for tostadas.
- Amazing flavor. The shrimp is marinated with lots of savory spices, and the fresh mangoes add a nice sweet contrast. The zesty citrus dressing brings it all together.
- Easy to make. Ready in just 30 minutes or less.
- Vibrant colors. It’s a gorgeous salad, made to impress!
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Ingredients Notes
Making this mango shrimp salad is super simple. Simple process, simple ingredients. Here, I included a few notes from recipe testing that I hope you find helpful.
- Shrimp: Jumbo or extra large shrimp. I use pre-frozen shrimp, thawed. Peeled and deveined.
- Garlic powder, chili powder, smoked paprika: The seasoning trio for the shrimp.
- Fresh mangoes: If possible, use fresh ripe mangoes. They are ripe when they smell very fragrant with a slight give and softness.
- Ripe avocados: Gives the mango shrimp salad a creamy component.
- Red bell peppers: For crunch!
- Cilantro: Adds a refreshing fragrance! If cilantro is not your thing, use Italian parsley instead.
- Red onions: Thinly sliced, provides a zesty and tangy crunch.
- Salt and pepper, olive oil
- For the citrus dressing: Juice and zest of an orange and a lime, extra virgin olive oil, dijon mustard, minced garlic cloves, salt and pepper.
Quantities can be found in the recipe card down below, as always.
How to Make Mango Shrimp Salad
This mango shrimp salad comes together very easily. Let me show you how to make them, along with some helpful tips.
Step 1: Marinate shrimp by combining the shrimp (peeled and deveined) with olive oil and all the seasonings listed in the recipe card below. Let it sit for 15-20 minutes.
Step 2: Meanwhile, make the dressing. In a mason jar, combine all dressing ingredients. Give it a good shake to evenly combine.
Step 3: Gently pat dry the shrimp to remove excess marinade. Over medium-high heat in a large non-stick skillet, cook shrimp for 3 to 4 minutes per side until fully cooked through.
Step 4: In a large serving bowl, arrange diced mangoes, avocado, bell peppers, onions, and cilantro.
Step 5: Drizzle the prepared citrus dressing over to taste.
Step 6: Gently toss to combine, being careful not to break the avocado or mangoes too much. Serve cold or at room temperature.
Tips for Success
- Shrimp: I’d recommend using jumbo sized shrimp since it will shrink when cooked. If frozen, thaw before marinating.
- Marinating time. Shrimp (thawed) only needs 15-20 minutes to marinate before cooking. It absorbs flavor really quickly.
- Cooking shrimp: Pat dry the shrimp before cooking to remove any excess marinade and get a better sear.
- Use ripe fresh mangoes. They are ripe when they smell very fragrant with a slight give and softness.
- Frozen mango? Yes, you can use that. Not quite the same in terms of texture, but will work for this recipe. Thaw and fully pat dry before using.
- Drizzle dressing right before serving. This way, everything will stay crisp and crunchy.
Prep Ahead Tips
While I wouldn’t recommend making my mango shrimp salad completely ahead of time, you can prep ahead its components. Here’s how I do it:
- Marinate shrimp overnight, but not any longer.
- Pre-chop the vegetables, then store refrigerated airtight containers.
- Avocado: Wait until ready to serve to dice, otherwise it will turn brown when stored.
- Make the dressing up to 3 days ahead. Store tightly in a mason jar or container.
Fun Serving Ideas
There are so many incredible ways to enjoy this mango shrimp salad, whether it is as is or paired with other ingredients.
- Make lettuce wraps! Iceberg or romaine lettuce are great.
- Over a simple bed of greens for a fuller salad
- Use it to build tostadas! You can buy ready-to-use tostada shells
- Make rice or grain bowls. Try my Garlic Butter Rice or Mexican Red Rice for the base.
- Swap the protein. Try my easy lemon marinade for chicken, which you can use for chicken breasts or thighs.
Recipe FAQs
While fresh summer mangoes are best, they can be hard to find, especially off season. Feel free to use frozen mangoes, fully thawed and patted dry.
Look for mangoes that smell really fragrant, and give slightly when pressed with a little softness.
Yes! Fully thawed, patted dry, deveined, and peeled.
It is best served either chilled or room temperature.
More Summer Salads
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Mango Shrimp Salad
Ingredients
For the shrimp and marinade
- 1 pound jumbo or extra large shrimp - peeled and deveined, thawed
- 3 tablespoons olive oil - plus more for the pan
- ¾ teaspoon garlic powder
- ¾ teaspoon chili powder
- ¾ teaspoon smoked paprika
- Salt and pepper - to taste
For the salad
- 2 ripe mangoes - peeled and diced
- 2 medium ripe avocados - diced
- ½ a red bell pepper - chopped
- ¼ cup thinly sliced red onions
- 3 tablespoons chopped cilantro - or Italian parsley
Citrus dressing
- Juice of 1 orange, plus its zest - zest it before juicing
- Juice of 1 lime, plus its zest
- ¼ cup extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 clove fresh garlic, minced or grated
- Salt and pepper - to taste
Instructions
- In a bowl, toss shrimp with all the marinade ingredients listed above. Marinate for 15-20 minutes.
- Heat a large non-stick skillet over medium-high heat. Gently pat dry shrimp to remove excess marinade (this will get you a better sear, otherwise the liquid will evaporate and steam the shrimp). Cook shrimp for about 3-4 minutes per side until seared and fully cooked through. Set aside.
- Make the dressing: In a mason jar, combine all the dressing ingredients. Shake until evenly combined.
- In a bowl, arrange all the salad ingredients and toss with the prepared dressing. Enjoy at room temperature or chilled.
Notes
- Type of shrimp: Jumbo shrimp work best, as they shrink when cooked. I use pre-frozen shrimp, fully thawed. Peeled and deveined.
- Shrimp marinating time: Shrimp only need 15–20 minutes to marinate, but overnight is fine too. No longer than that though (it can affect texture).
- Avoid overcooking the shrimp. 3-4 minutes per side is all it takes.
- Fresh mangoes are ripe when they smell sweet and feel slightly soft with a bit of give.
- Frozen Mango: It will work in a pinch, but the texture won’t be quite the same as fresh. Thaw completely and pat dry to avoid excess moisture.
- Add dressing right before serving to prevent it from getting soggy.
- Storage: Place any leftover salad in an airtight container and refrigerate up to 3 days.
- Protein: Chicken, steak, salmon.
- Add-ins: Pineapple, blueberries, strawberries, mandarin oranges, green bell peppers, cucumbers, cherry tomatoes.
- Prefer grilling? Grill shrimp on skewers or a grilling basket.
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