This Shrimp and Mango Salad is like a burst of sunshine in a bowl! With juicy shrimp and sweet mango, it’s colorful and refreshing. Perfect for warm days or a light dinner.
Sometimes, I can’t help but munch on the shrimp and mango separately before they even make it to the salad! It’s that good. Serve it chilled and enjoy the flavor party! 🎉
Key Ingredients & Substitutions
Shrimp: Medium shrimp are perfect for this salad, but you can use large shrimp if preferred. If you’re looking for a seafood alternative, feel free to substitute with grilled chicken or tofu for a vegetarian version.
Mango: A ripe, juicy mango adds sweetness. If mango isn’t available, try substituting with papaya or peach for a similar fruity profile.
Avocado: This ingredient brings a creamy texture. If you’re avoiding avocado, you can replace it with diced cucumber or even sliced almonds for some crunch.
Cilantro: Fresh cilantro enhances the flavors. If you’re not a fan, basil or parsley can work as alternatives, or you can simply omit it.
Lettuce: Mixed greens give freshness; however, you could use spinach or arugula if that’s what you have on hand.
How Do You Cook Shrimp Perfectly?
Cooking shrimp seems easy, but it can be tricky to get just right. Here’s how to ensure juicy, tender shrimp every time:
- Start with thawed shrimp if they were frozen. Pat them dry with a paper towel.
- Season with olive oil, garlic, salt, and pepper before cooking.
- Heat a skillet on medium; add the shrimp in a single layer. Overcrowding can lead to steaming instead of searing.
- Cook for 2-3 minutes on each side until they turn pink and opaque—be careful not to overcook. Shrimp cook quickly!
- Once done, remove them from the heat immediately to stop the cooking process.
Following these tips, you’ll have perfectly cooked shrimp that are ready to shine in your salad!
How to Make a Delicious Shrimp and Mango Salad
Ingredients:
- 1 lb (450g) medium shrimp, peeled and deveined
- 1 ripe mango, peeled and diced
- 1 avocado, peeled, pitted, and diced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 cups mixed lettuce or salad greens
- 1/4 cup fresh cilantro, chopped
- 1-2 limes (for juice and garnish)
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of chili flakes or cayenne for a bit of heat
How Much Time Will You Need?
This Shrimp and Mango Salad takes about 15 minutes to prepare and cook. It’s a quick and easy dish that’s perfect for lunch or a light dinner!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium bowl, toss the peeled and deveined shrimp with olive oil, minced garlic, salt, and black pepper. Make sure they are well-coated. Now, heat a skillet over medium heat. Once hot, add the shrimp to the skillet in a single layer. Cook for about 2-3 minutes on each side or until the shrimp turn pink and are opaque. Once cooked, set them aside to cool.
2. Combine the Salad Ingredients:
In a large salad bowl, add the mixed lettuce or salad greens, diced mango, diced avocado, halved cherry tomatoes, and sliced red onion. This colorful mix is going to make your salad appetizing!
3. Add the Shrimp:
Once the shrimp have cooled down, add them to the salad bowl with the other ingredients.
4. Dress the Salad:
Squeeze the juice of 1-2 limes over the salad to give it a zesty flavor. Then, sprinkle the chopped cilantro on top. If you like a bit of heat, add in the optional chili flakes.
5. Toss Everything Together:
Using gentle hands, toss the salad to combine all the ingredients well. Be careful to keep the avocado chunky! This ensures you get a perfect bite every time.
6. Serve and Enjoy:
Transfer the salad to serving plates or bowls. Garnish with extra lime wedges and cilantro if you desire. Serve immediately to enjoy the freshness of all the ingredients. Dig in and savor the tropical flavors!
This Shrimp and Mango Salad is not just a feast for the eyes but also a delightful treat for your taste buds. The sweetness of the mango perfectly balances the brininess of the shrimp and creaminess of the avocado. Perfect for any occasion!
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can overnight in the fridge or quickly thaw them in a sealed bag submerged in cold water. Pat them dry before seasoning and cooking for the best results.
How Can I Make This Salad Vegetarian?
To make a vegetarian version, simply omit the shrimp and add extra protein sources like chickpeas or grilled tofu. You can also replace the shrimp with black beans for a delicious twist!
Can I Make This Salad in Advance?
Yes, you can prepare the salad ingredients (except for avocado and shrimp) in advance. Just store them separately in airtight containers in the fridge. When ready to serve, add the shrimp and avocado to keep everything fresh. However, it’s best to dress the salad right before serving to prevent wilted greens.
How Long Will Leftovers Last?
Leftover salad can be stored in the fridge for up to 1 day. However, note that the avocado may brown, and the greens may wilt. If you have leftovers, enjoy them as soon as possible for the best taste and texture!
