Save This vibrant grilled shrimp and mango salad is my go-to for summer lunches when I want something light yet satisfying. Sweet mango and smoky shrimp come together with crisp veggies and a zesty lime dressing for a bowl packed with color and fresh flavors.
The first time I made this, my friends polished off every bit and begged for the recipe. It has since become my signature warm-weather potluck dish.
Ingredients
- Large raw shrimp: peeled and deveined choose wild-caught for best flavor and firm texture
- Ripe mango: diced for a pop of sweetness and color pick fruit that’s fragrant and yields gently to pressure
- Red bell pepper: sliced thin adds crispness and vibrant color select ones that feel heavy for their size
- English cucumber: chopped for cool crunch and mild flavor look for unblemished skins
- Red onion: sliced paper thin gives an aromatic kick soak in cold water to mellow if desired
- Fresh cilantro: roughly chopped brings a bright herbal note use leaves with no wilting
- Jalapeño: seeded and finely diced for optional gentle heat choose firm glossy peppers
- Mixed salad greens: your favorite base for holding all the toppings opt for fresh leafy greens without brown edges
- Olive oil: forms the base of the dressing use extra virgin for rich taste
- Fresh lime juice: the key to a tangy dressing pick limes that give a bit when pressed
- Honey: a touch of sweetness rounds out the acidity choose pure honey for best flavor
- Sea salt and freshly cracked black pepper: enhance all the flavors go for flaky salt if available
Instructions
- Marinate the Shrimp:
- Toss peeled shrimp with a drizzle of olive oil lime juice salt and pepper. Let them sit for at least ten minutes while prepping other ingredients. This quick marinade gives the shrimp a subtle zesty flavor and helps tenderize them.
- Prep the Salad Ingredients:
- Dice mango taking care to remove the pit and keep pieces bite-sized. Slice red bell pepper cucumber and onion as evenly as possible for the best texture balance in every forkful. Chop cilantro and jalapeño.
- Grill the Shrimp:
- Heat a grill or grill pan over medium-high. Once hot add shrimp in a single layer. Cook undisturbed for about two minutes then flip and grill another minute or two until the shrimp are opaque with bright pink edges and light char marks.
- Assemble the Salad:
- On a large serving platter or in individual bowls spread a bed of salad greens. Layer on mango, bell pepper, cucumber, onion, cilantro, and jalapeño if using. Top with hot grilled shrimp straight off the grill so the contrast of warm and cool makes every bite sing.
- Make the Lime Dressing:
- Whisk together olive oil fresh lime juice honey plus sea salt and pepper to taste. Pour over the salad just before serving then toss so everything gets lightly coated and glossy.
- Garnish and Serve:
- Scatter extra cilantro or a few more mango cubes over the top for a pretty finish. Serve immediately while the shrimp are warm.
Save My favorite ingredient here is mango since it reminds me of childhood summers spent sitting on the porch with sticky fingers and sweet juice running down my chin. The bright flavor it brings always feels like pure sunshine in a bowl.
Storage Tips
If you plan to have leftovers store the shrimp and salad base separately in the fridge to keep the greens crisp. Add dressing just before eating so everything stays fresh and crunchy. Shrimp will keep well for a day or two but are best enjoyed soon after grilling.
Ingredient Substitutions
Pineapple or ripe peaches work beautifully if mango is out of season or unavailable. For a milder version replace jalapeño with thin slices of sweet bell pepper. Vegan friends can swap chickpeas or grilled tofu for the shrimp.
Serving Suggestions
Serve this salad alongside grilled corn on the cob and crusty bread for a complete summer meal. It is also excellent spooned into lettuce cups for a handheld appetizer. Sometimes I double the recipe for easy picnic packing.
Cultural and Seasonal Context
Grilled shrimp and fresh fruit salads are staples in many coastal cuisines. They offer refreshing ways to enjoy seafood in hot weather. Summer is peak season for mangoes and most local shrimp so I love making this during farmers’ market months.
Seasonal Adaptations
Arugula or baby spinach can replace mixed greens in spring Try grilled stone fruits like apricots for a summer twist A squeeze of orange juice adds warmth in the cooler months
Success Stories
Several friends now make this for July Fourth gatherings and tell me there is never a single shrimp left. It is the recipe that finally persuaded my neighbor to try mango.
Freezer Meal Conversion
You can freeze raw marinated shrimp in a zip-top bag for up to three months. Thaw in the refrigerator overnight then grill as usual and assemble the salad with fresh ingredients when ready to serve.
Save Grilled shrimp and mango salad brings color to every summer table and always makes mouths water. Try it soon, and enjoy sunshine in every bite.
Kitchen Guide
- → Can I use frozen shrimp?
Yes, thaw and dry the shrimp before grilling for best texture and flavor.
- → Which mango variety works best?
Choose ripe Ataulfo or Tommy Atkins mangoes for natural sweetness and a firm texture.
- → What greens pair well with shrimp and mango?
Arugula, spinach, or mixed baby greens complement the flavors and add freshness.
- → How do I make the dressing?
Combine lime juice, olive oil, salt, pepper, and honey for a quick, tangy vinaigrette.
- → Can I prepare this dish ahead of time?
You can grill the shrimp and chop mango in advance, but assemble right before serving for best results.