Roasted Mango and Shrimp Salad with Citrus Vinaigrette

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

A refreshing salad combining sweet roasted mango and succulent shrimp, dressed in a bright citrus vinaigrette, perfect for a Whole30-friendly light meal. This caribbean-inspired whole30 (gluten free) ready in about 30 minutes pairs large shrimp, peeled and deveined, ripe mango, mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 15 min Serves 2 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Peel and cube 1 large ripe mango into 1-inch pieces.
  2. Step 2: Toss the mango cubes with 1 tbsp olive oil and spread evenly on a baking sheet. Roast for 12-15 minutes until mango is caramelized and tender, then remove and cool slightly.
  3. Step 3: Meanwhile, toss 12 oz peeled and deveined shrimp with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  4. Step 4: Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque, then remove from heat.
  5. Step 5: In a small bowl, whisk together 2 tbsp fresh lime juice, 1 tbsp orange juice, 1 tsp honey, and 1 tbsp olive oil until emulsified.
  6. Step 6: In a large bowl, combine 4 cups mixed salad greens, roasted mango cubes, cooked shrimp, and 2 tbsp chopped fresh cilantro. Drizzle the citrus vinaigrette over the salad and toss gently to coat.
  7. Step 7: Serve immediately for a bright, Whole30-compliant salad full of contrasting flavors.

Frequently asked questions

How long does Roasted Mango and Shrimp Salad with Citrus Vinaigrette take to make?

Total time is about 30 minutes (15 min prep + 15 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 Roasted Mango and Shrimp 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 ripe mango from drying out.

Can I substitute ingredients in Roasted Mango and Shrimp 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 Roasted Mango and Shrimp Salad with Citrus Vinaigrette for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Roasted Mango and Shrimp Salad with Citrus Vinaigrette whole30?

Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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