Grilled Shrimp & Mango Salad

How to make a Grilled Shrimp and Mango Salad.

Ingredients: Serves 2

  • 8 oz raw shrimp, peeled and deveined
  • 4 cups firmly packed spring mix or romaine lettuce
  • 1 mango, pitted, peeled, and chopped
  • ½ avocado, pitted, peeled, and sliced
  • ½ cup sliced cherry tomatoes
  • 2 tablespoons sliced almonds
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chilli powder
  • Salt, to taste
  • Black pepper, to taste

For the Cilantro and Lime Vinaigrette:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • ¼ cup chopped fresh cilantro
  • Juice of 1 lime
  • Pinch of salt


  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the shrimp, then sprinkle on the cumin, chilli powder, salt and pepper.
  3. Cook the shrimp on each side for about 3 minutes, until no longer pink.
  4. Put all the vinaigrette ingredients in a blender or food processor.
  5. Blend until well combined.
  6. In a large serving bowl, toss together the spring mix, mango, avocado and tomatoes.
  7. Add the shrimp and almonds.
  8. Drizzle with the vinaigrette and serve.
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