Grilled Mango and Shrimp Salad with Cilantro-Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 10 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Grill marinated shrimp for 2-3 minutes per side until opaque and cooked through.
  4. 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.
  5. 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.

Equipment for this recipe

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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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