Shrimp and Mango Salad


For our recent SacFoodies potluck, the group voted for a color category theme – yes, you guessed it, dishes selected by their dominant color, from red, orange, green, purple and brown (for good measure).  I took to the web for inspiration and found the perfect recipe for a light, no-cook, orange-colored Shrimp and Mango Salad, thanks to and Sunset magazine (March 2008).

Not only is the recipe easy to prepare, it can be made a day or two in advance and can be quickly doubled to accommodate a large group. Paired with my newly-acquired, island-inspired salad servers from a recent trip to Bermuda, I served the salad atop a bed of butter lettuce to extend the portion sizes for the masses.

Next time I make this dish, I plan to serve it individually in dessert glasses for Caribbean-style Shrimp Cocktails. I can’t wait!


3 tablespoons fresh lime juice

2 tablespoons grapeseed oil or vegetable oil (Tip: I used grapeseed oil even though it’s the pricier option, because it provides a lighter, crisper taste)

1 tablespoon sugar

2 large firm-ripe mangoes (2 lbs total) (Tip: Check the pre-cut fruit section in your grocery store for mangoes and save yourself some time, or click here to learn how to slice a mango)

2 medium firm-ripe avocados (1 lb. total)

2/3 cups each thinly sliced green onion and chopped cilantro

1 tablespoon minced fresh hot red or green chilies or 1 tsp. of dry red chile flakes. (Tip: I didn’t add either in my version and I still felt this dish had a ton of flavor!)

1 pound (70 to 110 per lb) peeled, cooked shrimp. (Tip: I thawed frozen shrimp the day before, and then marinated them in a lemon, rosemary dressing the day of preparation. The marinade added a bit more zest to the recipe and probably made up for the lack of chile spice.)


In a large bowl, whisk together lime juice, oil and sugar until sugar dissolves.

Dice mangoes and avocados into ¾-in. cubes; add to bowl. Add green onion, cilantro, chile and shrimp. Mix gently. Cover and chill for up to 1 hour.

If making in advance, prepare all the ingredients – except for the avocado – and store each separately. Cut the avocado when you’re ready to mix everything all together and chill the final mixture for up to 1 hour prior to serving.  

Last Tip: Leftovers keep surprisingly well for about 2-3 days because the lime juice helps protect the avocados from turning brown. And, yay for leftovers!

Makes 6 servings.


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