Description
A vibrant and refreshing Grilled Shrimp and Mango Salad featuring juicy shrimp, ripe mangoes, and crisp mixed greens, all tossed in a zesty cilantro-lime vinaigrette. Perfect for a light and healthy meal packed with fresh flavors and bright colors.
Ingredients
Scale
Shrimp and Salad
- 1 pound large shrimp, peeled and deveined
- 2 ripe mangoes, peeled and diced
- 4 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 medium red bell pepper, sliced
- 1/4 cup red onion, thinly sliced
- Salt to taste
- Pepper to taste
- Lime wedges, as needed for garnish
Cilantro-Lime Vinaigrette
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup olive oil
- 1 tablespoon honey
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- Salt to taste
- Pepper to taste
Instructions
- Preheat the grill: Heat your grill or grill pan over medium-high heat to ensure it’s hot and ready for cooking the shrimp evenly.
- Season shrimp: In a mixing bowl, toss the shrimp with salt and pepper. For easier handling on the grill, optionally thread the shrimp onto skewers.
- Grill shrimp: Place the shrimp on the grill and cook for 2-3 minutes per side, or until they are pink, opaque, and slightly charred. Remove from the grill and set aside.
- Prepare vinaigrette: While the shrimp grills, whisk together lime juice, olive oil, honey, chopped cilantro, minced garlic, salt, and pepper in a bowl until well combined and emulsified.
- Assemble salad: In a large serving bowl or platter, layer the mixed greens, diced mango, sliced red bell pepper, and thinly sliced red onion.
- Add shrimp and dressing: Arrange the grilled shrimp on top of the salad and drizzle evenly with the cilantro-lime vinaigrette.
- Toss and serve: Gently toss the salad to combine all ingredients with the dressing, then serve immediately garnished with lime wedges on the side.
Notes
- To prevent shrimp from sticking to the grill, lightly oil the grill grates before cooking.
- For extra flavor, marinate the shrimp in some of the vinaigrette for 15 minutes before grilling.
- If skewering shrimp, soak wooden skewers in water for 30 minutes prior to grilling to avoid burning.
- Use ripe, firm mangoes for the best texture and sweetness.
- This salad is best enjoyed immediately after assembling to maintain freshness and crispness.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Fusion (American with tropical influence)
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 180mg
Keywords: Grilled shrimp salad, mango salad, cilantro lime vinaigrette, healthy summer salad, seafood salad