Shrimp and Mango Salad (Edit recipe)

It’s mango season, my favorite fruit, and I love creating new recipes every year with this delicious fruit. It’s essential to use the small yellow mango for the vinaigrette. These mangos are called many names, including honey, champagne, or ataulfo. This salad is great for meal prep, and you can get 4 large servings from this recipe. During mango season, I always have the mango vinaigrette made in my refrigerator.

10 minutes

7 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	580
Fat:	41 g
Carbohydrates:	30 g
Protein:	14 g
Cholesterol:	132 g
Sodium:	980 mg
Fiber:	0 g
Sugars:	15 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 5

Ingredients

Mango Vinaigrette

0.75 cup Avocado Oil
2 Tbsp Champagne Vinegar
1 whole Champagne Mango, about 3/4 cups
1 Tbsp Lime Juice
0.5 tsp Sea Salt
1 Tbsp Cilantro, roughly chopped
1 Tbsp Honey

Shrimp & Mango Salad

1 Tbsp Avocado Oil
1 lb Raw Shrimp, peeled and deveined
0.5 tsp Sea Salt
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
4 cups Napa (Wong Bak) Cabbage, thinly sliced
5 oz Butter Lettuce, roughly chopped
1 cup Cucumber, thinly sliced
2 whole Avocado, diced
0.25 cup fresh Basil, chiffonade
0.25 cup Cilantro, roughly chopped
2 whole Champagne Mango, diced
0.25 cup Raw Pepitas, toasted

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the mango vinaigrette- In a mason jar wide enough to fit an emersion blender or a high-speed blender, add the avocado oil, champagne vinegar, diced mango, lime juice, sea salt, cilantro, and honey. Blend everything until it’s creamy and fully emulsified. Set aside.
In a medium sauté pan on medium heat, add 1 tablespoon of avocado oil. Once the pan is hot, add the shrimp, ½ teaspoon sea salt, garlic powder, and onion powder.
Cook the shrimp until they are pink and no longer opaque.
In a large bowl or serving platter, toss the napa cabbage, butter lettuce, basil, and cilantro.
Top the greens with the cucumber, avocado, mango, and pepitas.
Add the shrimp and drizzle with the mango vinaigrette.
Serve and enjoy!