Shrimp and Mango Summer Salad

Nothing says summer like a refreshing salad. My delicious shrimp and mango summer salad has just what you want to add flavor and zest to your al fresco dining.

Why We Love This Salad

This fresh, bright salad is the perfect balance of flavor and nutrition.

The tangy, juicy mango pairs perfectly with sweet, succulent shrimp, creating a unique combination of flavors that are the perfect marriage for any salad.

This recipe is easy to make and easy to prep ahead of time.

Ingredients

For the salad:

• 1/2 lb. medium-sized raw shrimp
• 1 cup diced mango
• 1/4 cup diced jalapeno
• 1/3 cup diced red bell pepper
• 1 head bibb lettuce

For the shrimp marinade:

• 2 tbsp extra virgin olive oil
• 3 tbsp soy sauce
• 2 teaspoons minced garlic
• 1-inch piece of whole ginger
• 1/2 teaspoon red pepper flakes
• 1 tbsp curry powder

For the dressing:

• zest from one lime
• 3 tbsp fresh lime juice
• 3 tbsp extra virgin olive oil
• 2 tbsp honey
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Let’s Make Shrimp and Mango Sumer Salad

1. Clean and devein the shrimp.
2. Mix the marinade ingredients in a zip-top bag and add the shrimp. Place the bag of shrimp in the refrigerator for 1 hour.
3. While the shrimp marinates, chop the mango, bell pepper, and jalapeno into small bite-sized pieces and place them in a small bowl.
4. Mix the ingredients for the dressing in a small jar with a lid. Pour 1/2 of the dressing mix onto the mango, pepper, and jalapenos. Cover lightly with plastic wrap and place in the refrigerator.
5. When the shrimp are finished marinating, preheat the oven to 350 °.
6. Place the shrimp on a parchment paper-covered baking sheet and bake for 5-7 minutes, until the shrimp are opaque and firm.
7. Let the shrimp cool to room temperature or refrigerate until ready to assemble the salad.

How to Assemble the Salad

1. Clean and dry the lettuce.
2. Arrange lettuce onto a large platter.
3. Place about 10-12 shrimp on top of the lettuce.
4. Spoon the mango mixture on top.
5. Arrange the remaining shrimp on top of the salad and drizzle with the other 1/2 of the salad dressing.

Krazy Kitchen Mom Tips

• This salad is best served ice-cold. I like to make the full salad and assemble it, cover it with plastic wrap, and refrigerate it for 1 hour before serving.
• You can also prep the mango, jalapeno, and bell pepper a day in advance by chopping each of them and storing them in the refrigerator. You can also make the shrimp a day in advance and store them in the refrigerator until ready to assemble.