Citrus-Vinaigretted Shrimp and Mango Salad
A vibrant salad with sweet mango, perfectly grilled shrimp, and a bright lime-orange vinaigrette over fresh mixed greens. This puerto rican-inspired salads ready in about 25 minutes pairs ounces, peeled and deveined shrimp, lime juice, orange juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
- 8 ounces, peeled and deveined shrimp
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ripe, diced mango
- 2 cups mixed greens
- 1/4, thinly sliced red onion
- 1/4 cup, chopped cilantro
Instructions
- Step 1: In a bowl, whisk together 1/4 cup lime juice, 1/4 cup orange juice, 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to make the vinaigrette.
- Step 2: Season 8 ounces shrimp (peeled and deveined) with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a grill pan over medium-high heat and add the shrimp. Cook for 2-3 minutes per side until pink and opaque.
- Step 3: Toss 2 cups mixed greens with 1/4 of the vinaigrette until well coated. Divide among 2 plates.
- Step 4: Arrange 1/2 cup diced mango and 1/4 thinly sliced red onion on top of the greens. Place 4 ounces of cooked shrimp on each plate.
- Step 5: Drizzle with remaining vinaigrette and sprinkle with 1/4 cup chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Citrus-Vinaigretted 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-Vinaigretted 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 lime juice from drying out.
Can I substitute ingredients in Citrus-Vinaigretted 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-Vinaigretted Shrimp and Mango Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Vinaigretted Shrimp and Mango Salad?
Puerto Rican salads 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.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
I've tried many salads recipes and this is hands down the best.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
