Mango Shrimp Salad – for the Sweet and Savory lovers!

Spring has sprung, so let’s lighten up the menu with Mango Shrimp Salad! The light and tropical flavors of this salad are perfect for the sunny days and warmer temperatures that are here!

You may be thinking that pairing mango and shrimp together is a bit unusual, but surprisingly, seafood pairs beautifully with mango, by balancing the sweet flavors with the savory. Definitely, one of my favorite flavor combinations! The Asian-inspired dressing for this salad is so tasty and super simple to prepare. The combination of sesame oil, rice vinegar, honey, garlic, ginger and soy sauce make an excellent all-around salad dressing, and doubles as the shrimp marinade too!

To prepare this salad, simply add grilled or sautéed shrimp over a bed of crunchy lettuce and bell pepper, add mango and mandarin oranges for sweetness and top with avocado and edamame. Drizzle with the Asian-inspired dressing and you’ll have all the flavor profiles covered! Served atop a lovely platter at your next get-together, this Mango Shrimp Salad is sure to be a crowd pleaser!

Sweet and Savory -Mango Shrimp Salad

Recipe by Kathy DickenCourse: SaladsCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Ingredients

• 1.5 -2 pounds uncooked shrimp – shelled and deveined

• 8 cups chopped romaine or similar green

• 2 avocados – pitted and sliced

• 1 large fresh mango – diced (about 1 cup)

• 2 mandarin oranges – segmented

• 1 red bell pepper – diced small

• ⅓ cup shelled edamame

• Marinade/Dressing

• ½ cup extra virgin olive oil

• 4 tablespoons rice vinegar

• 4 teaspoons soy sauce

• 2 tablespoons toasted sesame oil

• 3 tablespoons honey

• 2 cloves minced garlic

• 1 teaspoon minced ginger

Directions

• Combine marinade ingredients in a mason jar or similar. Shake vigorously to combine. Pour 1/3 of the mixture into a large zip top bag and add shrimp. Seal the bag and massage to distribute the marinade. Chill the shrimp for at least 30 minutes. Cover and refrigerate the remaining sauce to use as dressing.
• After 30 minutes, discard shrimp marinade and grill shrimp on skewers over Medium heat OR sauté in a skillet over Medium heat for 2 minutes on each side, turning once.
• To serve, arrange lettuce, avocado slices, mango, mandarin oranges, bell peppers, and edamame. Finally, top with grilled shrimp. Serve with reserved dressing and garnish with cilantro and sesame seeds.

Notes

• Thawed mango from the frozen section works fine too, if fresh mango is not available.
• You can find shelled edamame in the frozen section at the grocery. Just microwave before adding to this salad.