Marco Island Shrimp and Mango Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A vibrant salad combining fresh shrimp, ripe mango, and crisp greens tossed in a zesty citrus vinaigrette inspired by Florida flavors. This Mediterranean-inspired salad recipe, ready in about 20 minutes, pairs large shrimp, peeled and deveined, salt, black pepper 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 280 calories and feeds 4, 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

• 12 oz large shrimp, peeled and deveined
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 5 cups mixed salad greens
• 1 medium, peeled and diced ripe mango
• 1/2 cup diced red bell pepper
• 1/2 cup diced cucumber
• 2 tbsp chopped fresh cilantro
• 3 tbsp fresh lime juice
• 2 tbsp orange juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 small clove minced garlic
• 1/4 cup extra virgin olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Season 12 oz peeled and deveined large shrimp with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat and cook shrimp for 2 minutes per side until pink and opaque; remove and set aside.
2. Step 2: In a large mixing bowl, combine 5 cups mixed salad greens, 1 medium peeled and diced mango, 1/2 cup diced red bell pepper, 1/2 cup diced cucumber, and 2 tbsp chopped fresh cilantro.
3. Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp fresh orange juice, 1 tbsp honey, 1 tsp Dijon mustard, and 1 minced small garlic clove until combined.
4. Step 4: Slowly drizzle in 1/4 cup extra virgin olive oil while whisking vigorously to emulsify the vinaigrette.
5. Step 5: Pour the vinaigrette over the salad mixture and toss gently to coat all ingredients evenly.
6. Step 6: Top the salad with the warm cooked shrimp and serve immediately for a refreshing, bright meal.