Cuban-Style Rum-Infused Mango Shrimp Salad

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing salad combining succulent shrimp marinated in Cuban rum with ripe mango, crisp greens, and a tangy citrus dressing. This Cuban-inspired seafood recipe, ready in about 16 minutes, pairs large shrimp, peeled and deveined, Cuban white rum, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Prep: 10 min Cook: 6 min Serves 4 Cuban cuisine 280 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1/4 cup Cuban white rum
3 tbsp fresh lime juice
2 tbsp olive oil
1 tbsp honey
1 clove minced garlic
1 tsp salt
1/2 tsp black pepper
1 cup ripe mango, diced
4 cups mixed salad greens
1/4 cup sliced red onion
2 tbsp chopped fresh cilantro

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Instructions

Step 1: In a bowl, whisk together 1/4 cup Cuban white rum, 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tbsp honey, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
Step 2: Add 1 lb large peeled and deveined shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for 30 minutes to allow flavors to meld.
Step 3: Heat a large skillet over medium-high heat. Remove shrimp from marinade and cook shrimp for 2-3 minutes per side until pink and opaque with a slight caramelized edge.
Step 4: In a large salad bowl, combine 4 cups mixed salad greens, 1 cup diced ripe mango, 1/4 cup sliced red onion, and 2 tbsp chopped fresh cilantro.
Step 5: Toss the salad with cooked shrimp and remaining marinade. Serve immediately for a bright and flavorful Cuban-inspired shrimp salad.