SHRIMP AND MANGO SALAD
This bright and refreshing shrimp and mango salad combines tender and cooked prawns with sweet, juicy mango and crisp red bell pepper, all brought together by a vibrant lime and chilli dressing. This salad contains peppery baby spinach and shredded lettuce, adding leafy freshness, while spring onion provides a mild oniony bite. Each forkful of shrimp and mango salad delivers a harmonious blend of textures from succulent seafood and fruit to crunchy vegetables and greens. This salad is perfect for a light lunch, picnic or elegant starter. This uncooked dish comes together in minutes yet feels like a tropical escape. This shrimp and mango salad is simple to assemble and effortlessly elegant, highlighting seasonal produce and delicate prawns for a nutritious and flavour-packed meal.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
No‑Cook
OCCASION/HOLIDAY
Summer, Picnic, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Low Fat, Healthy, Quick & Easy, Kid Friendly
DISH TYPE
Salad
INGREDIENTS
There are the following ingredients for Shrimp And Mango Salad:
- 2 tablespoons lime and chilli dressing
- ½ cup cooked prawns or shrimp, peeled
- ¼ cup mango, diced
- ¼ cup red bell pepper, chopped
- 2 tablespoons spring onion, sliced
- ¼ cup baby spinach
FULL NUTRITIONAL INFORMATION
- Energy: 245 kilocalories
- Protein: 18 grams
- Carbohydrate: 18 grams
- Fat: 10 grams
- Saturated fat: 1.5 grams
- Fibre: 2 grams
- Sugar: 12 grams
- Sodium: 450 milligrams
PREPARATION
There are the following ingredients for Shrimp And Mango Salad:
- Prepare The Greens: Place ¼ cup of baby spinach and ¼ cup of shredded lettuce in a mixing bowl. Gently toss to combine the leafy base.
- Add The Mango And Pepper: Scatter ¼ cup of diced mango and ¼ cup of chopped red bell pepper over the greens, distributing evenly for a colourful presentation.
- Incorporate The Spring Onion: Sprinkle 2 tablespoons of sliced spring onion across the salad, then fold gently to blend without bruising the leaves.
- Arrange The Shrimp: Place ½ cup of cooked prawns on top, ensuring each shrimp lies flat for even dressing coverage.
- Dress The Salad: Drizzle 2 tablespoons of lime and chilli dressing in a steady stream, coating both the shrimp and vegetables for balanced flavour.
- Toss Lightly: Using salad servers or two large spoons, fold the ingredients once or twice so that the dressing is evenly distributed without crushing the prawns or mango.
- Season If Desired: Taste and add a crack of freshly ground black pepper if needed, because adding extra salt is usually unnecessary given the dressing’s seasoning.
- Rest Briefly: Let the salad stand for one minute, allowing the dressing to meld with the ingredients while keeping the spinach crisp.
PREP TIME
10 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for Shrimp And Mango Salad:
- Use Fresh Greens: Choose crisp baby spinach and lettuce to retain texture; avoid any leaves that are wilted.
- Pat Dry Ingredients: Gently blot mango, pepper and shrimp with a paper towel to prevent diluting the dressing.
- Slice Uniformly: Evenly sized mango cubes and pepper pieces ensure consistent bites.
- Dress Gradually: Pour the dressing in two stages, so half before tossing and half after, for precise control.
- Chill Components: Keep shrimp and mango cold until assembly to maintain freshness.
- Serve Immediately: This salad is best enjoyed right away to preserve the snap of the greens and vibrant flavours.
VARIATIONS
- Spice It Up: Add a small handful of chopped red chilli or a dash of chilli flakes.
- Herb Boost: Mix in chopped coriander (cilantro) or mint for an extra herbal note.
- Protein Swap: Replace prawns with diced chicken breast or firm tofu for a different protein.
- Fruit Twist: Substitute mango with ripe pineapple or peach during seasonal changes.
- Nutty Crunch: Sprinkle 1 tablespoon of toasted cashews or almonds for added texture.
- Greens Upgrade: Use a mix of rocket and watercress instead of spinach and lettuce.
PREPPING AND STORAGE
- Fridge: Store components separately in airtight containers for up to two days. Assemble and dress just before serving for the best texture.
- Freezer: Not recommended, because freezing will alter the texture of both shrimp and mango.
