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Shrimp and Mango Summer Salad

Shrimp and Mango Summer Salad

  • Author: krazykitchenmom
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 6 servings 1x


Shrimp and Mango Summer Salad – Shrimp, mango, bell pepper, jalapenos and bib lettuce, tossed in a lime vinegarette – perfect for any spring or summer day.


  • 1 lb. medium-size raw shrimp
  • 2 ripe mangoes – peeled and diced
  • 1 large or 2 small dice jalapenos – ribs and seed removed
  • 1/2 red bell pepper – diced
  • 1 large or 2 small heads of bibb lettuce
  • 1 TBS extra virgin olive oil
  • 1 TBS honey
  • Salt and pepper
  • 1 lime – sliced for garnish

For the dressing:

  • Juice and zest of two limes
  • 3 TBS extra virgin olive oil
  • 2 TBS honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Preheat oven to 375°
  2. Peel and devein shrimp.
  3. Toss shrimp with olive oil, honey, salt, and pepper.
  4. Bake for 10-12 minutes.
  5. Pull out about 10-12 whole shrimp and set aside for garnish.
  6. Remove tails from the remainder and chop into medium-size pieces…about three pieces per shrimp.
  7. In a bowl, whisk together lime juice and zest, olive oil, honey, salt, and pepper.
  8. Toss chopped shrimp, mango, jalapenos, bell pepper together with dressing.

To Assemble:

  1. Lay bibb lettuce on a plate and put the desired amount of shrimp salad mix on each.
  2. Garnish with lime and larger whole cooked shrimp pieces.


I like to serve this ice cold.