Mango Shrimp Salad

The best ideas come in the shower. My fiancé was taking a shower when an idea of ingenuity struck. We’d been struggling with ideas for healthy recipes to make for dinner. Suddenly, he shouted, “I’ve got it! Mango shrimp salad!”

He finished getting ready, and we were so excited for dinner that we went to the grocery store to pick up ingredients for it. When we got back, we sautéed the shrimp, diced the mango, and made the vinaigrette in an old jar.

Once everything was prepped, we added the ingredients to a stainless steel bowl and tossed it to perfection. Needless to say, it was perfectly limey and sweet, and so easy to make. Oh, and healthy, too.

My mouth is watering just looking at these pictures! Thank you, shower.

Print Recipe

Mango Shrimp Salad

Course: Salad

Cuisine: American

Ingredients

Salad

• 1 lb frozen raw shrimp, deveined
• 2 stalks green leaf lettuce, rinsed and chopped
• 1 cup mango, diced
• 1 cup pico de gallo
• 2 avocados, pitted and sliced
• Croutons

Shrimp

• Fat drizzle olive oil
• 1 lemon
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, finely chopped
• 1 ½ cups (12 oz.) dry white wine like pinot grigio
• salt and pepper to taste

Chili Honey Lime Vinaigrette

• ¼ cup lime juice (approximately 2 limes)
• ¼ cup honey
• 1 clove garlic, minced
• ¼ cup olive oil
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground cumin
• ¼ teaspoon red chili pepper flakes

Instructions

• Using frozen shrimp ensures that the shrimp is fresh. Prior to cooking, defrost the shrimp in a large bowl with cold water (takes approximately 15 minutes).
• In a bowl, coat the defrosted raw shrimp in the juice of one lemon, parsley, salt, and pepper.
• In a skillet, bring a fat drizzle of olive oil to medium-high heat. Add garlic and brown until fragrant. Add your marinated shrimp, and cook down for 1 minute. Then, add the white wine and sauté, cooking for 2-3 minutes on each side, and flipping only once. Your shrimp is done when they are C-shaped with pink bodies and red tails.
• Add your ingredients for the chili honey lime vinaigrette to a glass jar, and give it a good shake with the lid on to thoroughly combine.
• In a large bowl, add the prepared lettuce, mango, pico de gallo, avocado, croutons, and shrimp, and toss to evenly distribute the ingredients. Add the chili honey lime vinaigrette to taste, and toss.