Cuban-Style Rum-Infused Mango Shrimp Salad
A refreshing salad combining succulent shrimp marinated in Cuban rum with ripe mango, crisp greens, and a tangy citrus dressing. This cuban-inspired seafood 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cuban-Style Rum-Infused Mango Shrimp Salad take to make?
Total time is about 16 minutes (10 min prep + 6 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 Cuban-Style Rum-Infused Mango Shrimp 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 cuban white rum from drying out.
Can I substitute ingredients in Cuban-Style Rum-Infused Mango Shrimp 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 Cuban-Style Rum-Infused Mango Shrimp Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Cuban-Style Rum-Infused Mango Shrimp Salad?
Cuban 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.
