3.75 from 4 votes

Shrimp Mango Salad with Lime vinaigrette

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Author Layla


  • For the Shrimp
  • 1/2 pound large raw shrimp peeled and deveined (leave tail on for presentation)
  • 1 clove garlic minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • For the Salad
  • 1 mango peeled and cut into 1/2 inch pieces
  • 4 cups mixed lettuces any combination Romaine, Bibb, endive, or baby greens
  • 1/2 cup cherry tomatoes
  • Fresh grated parmesan for topping optional
  • Lime vinaigrette
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon Dijon mustard
  • 14 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt


  • 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.