Citrus-Infused Caribbean Shrimp and Mango Salad
A refreshing tropical salad combining juicy shrimp, ripe mango, and crisp greens tossed in a zesty citrus dressing. This caribbean-inspired seafood ready in about 25 minutes pairs large shrimp, peeled and deveined, ripe mango, diced, mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz large shrimp, peeled and deveined
- 1 cup ripe mango, diced
- 4 cups mixed salad greens
- 1/2 medium red bell pepper, thinly sliced
- 1/4 small red onion, thinly sliced
- 3 tbsp fresh lime juice
- 2 tbsp orange juice
- 1 tbsp honey
- 3 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- to taste salt
- to taste black pepper
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: In a medium bowl, toss 12 oz peeled and deveined large shrimp with 1/2 tsp garlic powder, 1/2 tsp ground cumin, salt and black pepper to taste.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat and cook shrimp for 2-3 minutes per side until pink and opaque. Remove and let cool slightly.
- Step 3: In a small bowl whisk together 3 tbsp fresh lime juice, 2 tbsp orange juice, 1 tbsp honey, and 2 tbsp olive oil until emulsified.
- Step 4: In a large salad bowl combine 4 cups mixed salad greens, 1 cup diced ripe mango, 1/2 sliced red bell pepper, and 1/4 sliced red onion.
- Step 5: Add the cooked shrimp to the salad, drizzle with the citrus dressing, and toss gently to coat.
- Step 6: Garnish with 2 tbsp chopped fresh cilantro and serve immediately for a bright and flavorful Caribbean salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Citrus-Infused Caribbean Shrimp and Mango Salad take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Citrus-Infused Caribbean Shrimp and Mango Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe mango, diced from drying out.
Can I substitute ingredients in Citrus-Infused Caribbean Shrimp and Mango Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Citrus-Infused Caribbean Shrimp and Mango Salad for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Citrus-Infused Caribbean Shrimp and Mango Salad?
Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
