Shrimp Mango Salad with Lime vinaigretteHow springy is this shrimp mango salad? It’s mid January and here I am, eating a shrimp and mango salad. It’s mainly because I really can’t wait for spring to come but it also because  doesn’t hurt to enjoy one’s ????

This tropical grilled mango salad will make you forget all about winter and enjoy a nice fresh meal in this chilly weather ???? ????

The sweetness of the mango along with the citric lime vinaigrette, pair very well with the subtle flavor of the warm shrimp. It’s comes together fairly quickly and is ready in under 20 minutes. I like to prepare the salad and vinaigrette ahead of time, and then grill or pan sear the shrimp right before serving. I also like to top my salad with some fresh cheese; it’s a must! I topped this bowl of sweet & savory goodness with some freshly grated parmesan.

Shrimp Mango Salad with Lime vinaigretteShrimp Mango Salad with Lime vinaigrette

4 from 4 votes

Shrimp Mango Salad with Lime vinaigrette

By: Layla
Prep5 minutes
Cook5 minutes
Total10 minutes
Servings 2



  • To Cook Shrimp: In a large bowl, Whisk the garlic, olive oil, salt, black pepper, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Preheat grill (or pan) for medium heat. Thread shrimp onto skewers. Cook shrimp on preheated grill for 2 to 3 minutes per side or until pink.

  • To assemble the salad: Place 2 cups of mixed greens in a salad plate, top with fresh-cut mango and cherry tomatoes. Place half the shrimp mixture on the salad and grate fresh parmesan on salad (optional). Lastly, drizzle with the fresh lime vinaigrette just before serving. Repeat for the other plate (this recipe makes two salads).

  • To make Lime vinaigrette: Add the olive, fresh lime juice, Dijon mustard, garlic powder, black pepper, and salt to a jar. Close the lid and shake until combine. Pour over salad just before serving.
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Shrimp Mango Salad with Lime vinaigretteShrimp Mango Salad with Lime vinaigrette

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  1. I’ve made this recipe before and it was DELICIOUS. The only bad part was that I sprinkled old/expired parmesan and it ruined the whole thing 🙁 Making it again tonight but this time with good parm!

  2. Oh YUM! This salad is gorgeous, I don’t care that it’s below 30 degrees here, I could eat this all day! 🙂