Grilled Shrimp And Mango Salad With Cilantro-lime Vinaigrette
This refreshing Grilled Shrimp and Mango Salad combines succulent grilled shrimp with sweet mango, mixed greens, and a zesty cilantro-lime vinaigrette. Perfect for a light meal or as a side dish, this salad is packed with flavor and nutrition.
Equipment
- 1 grill or grill pan
- 1 mixing bowl
- 1 whisk or fork
- 1 serving platter or salad bowl
- 1 skewers if using wooden skewers, soak in water for 30 minutes
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 ripe mangoes, peeled and diced
- 4 cups mixed salad greens Such as arugula, spinach, and romaine.
- 1 medium red bell pepper, sliced
- ¼ cup red onion, thinly sliced
- to taste salt
- to taste pepper
- as needed lime wedges for garnish
- ¼ cup fresh lime juice About 2 limes.
- ¼ cup olive oil
- 1 tablespoon honey
- ¼ cup fresh cilantro, chopped
- 1 clove garlic, minced
Instructions
- Preheat the grill or grill pan over medium-high heat.
- In a mixing bowl, combine the shrimp with salt and pepper. If desired, you can skewer the shrimp for easier grilling.
- Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from the grill and set aside.
- While the shrimp is grilling, prepare the cilantro-lime vinaigrette by whisking together the lime juice, olive oil, honey, chopped cilantro, minced garlic, salt, and pepper until well combined in a separate bowl.
- In a large serving bowl or platter, arrange the mixed greens, diced mango, sliced red bell pepper, and red onion.
- Top the salad with the grilled shrimp and drizzle with the cilantro-lime vinaigrette.
- Toss gently to combine and serve immediately with lime wedges on the side.
Notes
Feel free to customize this salad by adding other fruits like avocado or swapping out the shrimp for grilled chicken or tofu.
For a spicier kick, add diced jalapeño to the salad or vinaigrette.
This salad can be prepared in advance; just keep the vinaigrette separate until ready to serve to prevent the greens from wilting.