Marco Island Shrimp and Mango Salad with Citrus Vinaigrette
A vibrant salad combining fresh shrimp, ripe mango, and crisp greens tossed in a zesty citrus vinaigrette inspired by Florida flavors. This mediterranean-inspired salads 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Slowly drizzle in 1/4 cup extra virgin olive oil while whisking vigorously to emulsify the vinaigrette.
- Step 5: Pour the vinaigrette over the salad mixture and toss gently to coat all ingredients evenly.
- Step 6: Top the salad with the warm cooked shrimp and serve immediately for a refreshing, bright meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Marco Island Shrimp and Mango Salad with Citrus Vinaigrette take to make?
Total time is about 20 minutes (15 min prep + 5 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 Marco Island Shrimp and Mango Salad with Citrus Vinaigrette?
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 salt from drying out.
Can I substitute ingredients in Marco Island Shrimp and Mango Salad with Citrus Vinaigrette?
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 Marco Island Shrimp and Mango Salad with Citrus Vinaigrette 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 Marco Island Shrimp and Mango Salad with Citrus Vinaigrette?
Mediterranean 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.
