Tropical Aussie Shrimp Salad with Macadamia and Mango

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

A refreshing Australian-inspired salad featuring grilled shrimp, sweet mango, and crunchy macadamia nuts tossed in a zesty citrus dressing. This australian-inspired salads ready in about 21 minutes pairs peeled and deveined large shrimp, olive oil, sea salt 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 2, 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.

Prep: 15 min Cook: 6 min Serves 2 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan over medium-high heat (about 400°F). Toss 12 peeled and deveined large shrimp with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  2. Step 2: Grill shrimp for 2-3 minutes per side until pink and opaque, then remove and set aside to cool slightly.
  3. Step 3: In a large bowl, combine 4 cups mixed salad greens, 1 medium diced mango, 1/4 cup roughly chopped macadamia nuts, and 2 tbsp chopped fresh mint leaves.
  4. Step 4: Whisk together 2 tbsp lime juice and 1 tsp honey, then drizzle over salad and toss gently to coat evenly.
  5. Step 5: Top salad with grilled shrimp and serve immediately for a light, tropical meal.

Equipment for this recipe

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Frequently asked questions

How long does Tropical Aussie Shrimp Salad with Macadamia and Mango take to make?

Total time is about 21 minutes (15 min prep + 6 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 Tropical Aussie Shrimp Salad with Macadamia and Mango?

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 olive oil from drying out.

Can I substitute ingredients in Tropical Aussie Shrimp Salad with Macadamia and Mango?

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 Tropical Aussie Shrimp Salad with Macadamia and Mango 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.

What goes well with Tropical Aussie Shrimp Salad with Macadamia and Mango?

Australian 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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