Shrimp & Mango Salad

Shrimp & Mango Salad

Juicy mango. Grilled shrimp. Fresh lime. When the flavors of summer are combined into one dish… good things happen. Delicious and easy enough for a mid-August BBQ, this salad is absolutely perfect for long summer days under the sun! Fluffy quinoa pairs beautifully with lime-marinated shrimp, and the sweetness of mango is balanced with savory herbs. Filled with fiber, protein, and an abundance of vitamins, this dish will keep you satisfied while keeping your waistline in check. Give your summer meals a colorful spin with this simple yet elegant shrimp & mango salad. 







Mango & Shrimp Salad
Serves 4
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Total Time
1 hr
Total Time
1 hr
  1. 1 ½ oz grilled shrimp
  2. ¼ cup olive oil
  3. ½ tsp salt
  4. 1 tsp ground black pepper
  5. Juice of 1 lime
  6. 1 tbsp red pepper flakes (optional, adds an extra punch)
  1. 2 ½ cups cooked quinoa
  2. 1 ½ cup 1-inch mango cubes (about 2 mangos)
  3. ¼ cup shallots (minced)
  4. ¼ cup mint leaves (roughly chopped)
  5. ¼ cup parsley (roughly chopped)
  6. 8 cups mixed greens
Lime Vinaigrette
  1. 4 tbsp olive oil
  2. 2 tbsp fresh lime juice (about 2 medium limes)
  3. ½ tsp Dijon mustard
  4. 2 tsp raw honey
  5. Salt & pepper to taste (we used ¼ tsp each)
  1. To cook the shrimp, preheat a grill or pan on medium heat. Coat the raw shrimp evenly with the olive oil, salt, and peppers. Place the shrimp on soaked skewers and cook the shrimp for 3-4 minutes on each side, or until pink. Once cooked completely, take the shrimp off of the skewers and cover on a plate with tin foil.
  2. After cooking the shrimp, make the lime vinaigrette by whisking the ingredients in a small bowl. Then, combine the quinoa, shallots, mango, herbs, and half of the lime vinaigrette in a large salad bowl. In another bowl, toss the mixed greens with the remaining half of the lime vinaigrette. To serve, place a generous serving of the quinoa on top of a bed of the mixed greens. Add the shrimp on top of the salad, and enjoy!
The Wellness Obsessive



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