Mango Shrimp Salad is a tropical, tasty salad full of salty, sweet flavors. You will love the orange cilantro vinaigrette and crispy bacon in every bite.

Comes together quickly. Shrimp cooks so quick! You will love how easy and time saving this recipe it.
Flavorful! There are tropical flavors throughout the salad. Mango, orange juice and limes give it a bright, delicious flavor you will crave.

If you want a spicier salad, try my Blackened Shrimp Salad for a major kick.
Endless Toppings. I think I picked the BEST combination of toppings for this recipe but you can add so many great seasonal veggies as needed.

Super Filling. Despite being a salad, this meal is filling. I think the bacon really kicks it up a notch.

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Servings: 4

INGREDIENTS

small blender or food processor
large skillet

1 lb large shrimp, *cleaned, thawed
½ tsp paprika
½ tsp chili powder
½ tsp salt & pepper
½ tsp garlic powder

Cilantro Orange Vinaigrette:

¼ cup avocado oil , or neutral olive oil
1 Tbsp apple cider vinegar
1 Tbsp honey
2-3 Tbsp fresh lime juice, about one lime
¼ cup fresh orange juice
¼ cup fresh cilantro
½ tsp salt
½ tsp chili powder
1 clove garlic
½ Tbsp shallot

Mango Shrimp Salad Toppings/Mix Ins:

2 large mangos, cubed, about 2 cups cubed
1 small avocado, sliced
1 Tbsp shallots, sliced
3 green onions, chopped
6-8 cups green leaf lettuce, or romaine
crispy bacon , optional

STEPS

1) Mix shrimp seasonings together in a small bowl. Add cleaned shrimp to a large bowl, pat the shrimp dry with a paper towel. Add the seasonings. Mix it all together well. Set aside.

2) Add 1 tsp oil to a large pan, place over medium heat on the stovetop. Add the shrimp to the skillet. Cook on medium heat for about 3-4 minutes each side until the shrimp is pink and no longer translucent.

3) Make the orange cilantro vinaigrette. Add all ingredients to a small food processor or blender. Pulse well. Give it a taste and adjust if needed (a pinch more of salt, or more honey).  Set aside.

4) Assemble the salad! Layer the chopped greens on the bottom, then add in all the mix ins/toppings. Finish off with the cooked shrimp and drizzle the cilantro orange vinaigrette generously over everything. Garnish with green onions. Enjoy!

NOTES

Don’t overcook the shrimp! They cook up so quick, trust me3-4 minutes each side should be plenty. Cut one in half and check it’s no longer translucent to be sure.

Be sure to use a neutral flavored olive oil for the dressing. Some oils are strong in flavor and will ruin the flavors of the dressing. I suggest using a very neutral olive oil or an avocado oil.

Taste the dressing as you go. Add a little more salt or honey as needed.

Store leftovers in an airtight container in the fridge for up to 2 days.