Grilled Mango and Shrimp Salad with Cilantro-Lime Dressing
Juicy grilled mango and succulent shrimp combine with crisp greens and a zesty cilantro-lime dressing for a refreshing summer salad. This caribbean-inspired salads ready in about 25 minutes blends large shrimp, peeled and deveined, mixed salad greens, divided olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 large ripe mango, peeled and sliced into 1/2-inch wedges
- 5 cups mixed salad greens
- 3 tbsp, divided olive oil
- 1 clove garlic clove, minced
- 1/2 tsp ground cumin
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 3 tbsp fresh lime juice
- 1 tbsp honey
- 1/4 cup fresh cilantro leaves, chopped
Instructions
- Step 1: In a medium bowl, toss 1 lb peeled and deveined shrimp with 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Let marinate for 10 minutes.
- Step 2: Preheat grill or grill pan over medium-high heat. Brush 1 tbsp olive oil on 1 large peeled and sliced mango wedges and grill for 2-3 minutes per side until grill marks appear and mango is slightly softened.
- Step 3: Grill marinated shrimp for 2-3 minutes per side until opaque and cooked through.
- Step 4: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp fresh lime juice, 1 tbsp honey, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup chopped fresh cilantro to make the dressing.
- Step 5: In a large serving bowl, toss 5 cups mixed salad greens with half the dressing. Arrange grilled mango and shrimp on top, drizzle with remaining dressing, and serve immediately.
Frequently asked questions
How long does Grilled Mango and Shrimp Salad with Cilantro-Lime Dressing take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Mango and Shrimp Salad with Cilantro-Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Mango and Shrimp Salad with Cilantro-Lime Dressing?
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 Grilled Mango and Shrimp Salad with Cilantro-Lime Dressing 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 Grilled Mango and Shrimp Salad with Cilantro-Lime Dressing?
Caribbean 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.
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