Shrimp Mango Salad

I really don’t want summer to end and I am doing what I can to keep it going just a little bit longer. I made this recipe to embody what a summer dish should be like: fresh, light, and bright.

It’s really a simple dish to throw together, I created it because I was trying to use up the ripe fresh produce I had laying around.  This salad has a mango, avocado, a couple limes and some shrimp. Then I tossed in some micro-greens; that I get delivered weekly with my other fresh greens, and my husband and I were really surprised how fresh and delicious it was, so I had to re-create it!

Most grocery stores now days sell micro-greens. If you can’t find them you could shred some romaine lettuce or leave them out and you have a mango shrimp salsa.


  • 1 lb. peeled and de-veined shrimp (I used 21-30 count)
  • 2 limes (1 for marinade, 1 for salad)
  • 6 Tbs. Olive oil, divided (3 Tbs. for marinade, 2 Tbs. for cooking, and 1 Tbs. for salad)
  • A pinch of cayenne (optional)
  • A pinch of salt and pepper
  • 1 mango, cubed
  • 1 1/2 cups of micro greens
  • 1 tomato (medium size)
  • 1 avocado
  • 1 clove of garlic minced

If you have never cut a mango before, they have a long oval shaped seed that runs the length of the fruit. Check out this great tutorial from on how to cut a mango. There are many other ways, but if this is your first time try their methods.


  1. Shrimp marinade: in a gallon size bag, add the shrimp, juice of 1 lime, 3 Tbs. of olive oil, minced garlic, cayenne, salt and pepper. Let it all sit together in the refrigerator for a minimum of 10 minutes, but not longer than 30 minutes.
  2. While the shrimp is marinating, prep all other ingredients: peel and cube the mango and avocado, and tomatoes, and juice the lime.
  3. Cook shrimp in 2 Tbs. of olive or coconut oil for about 4-5 minutes on medium-low heat. You want them to no longer be translucent.
  4. Take shrimp out and cut them into bite size pieces (I cut them into thirds).
  5. In a large bowl mix together the mango, tomato, second lime, salt pepper and 1 Tbs. of olive oil.
  6. If serving immediately mix in cubed avocado and micro greens. If not serving immediately wait until serving the dish to add the avocado and micro greens because they are delicate and will wilt and the avocado may brown.
Shrimp cooked up perfectly. You can even use this marinade for tacos.


What is one of your favorite summer time recipes that are light, bright, and fresh?

Leave a Reply

Your email address will not be published. Required fields are marked *