Tropical Brazilian Shrimp Salad with Mango and Hearts of Palm

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

A refreshing Brazilian-inspired salad combining succulent shrimp, sweet mango, and crunchy hearts of palm tossed in a citrus dressing. This brazilian-inspired seafood ready in about 21 minutes pairs large shrimp, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 4 Brazilian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet. Cook for 2-3 minutes per side until shrimp are pink and opaque. Remove from heat and let cool slightly.
  3. Step 3: In a large bowl, combine 1 diced medium ripe mango, 1 cup sliced hearts of palm, and 1/4 thinly sliced red onion.
  4. Step 4: Whisk together 3 tbsp fresh lime juice, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Pour dressing over the mango mixture and toss gently.
  5. Step 5: Add cooked shrimp and 1/4 cup chopped fresh cilantro to the salad. Toss lightly to combine all ingredients. Serve chilled or at room temperature.

Frequently asked questions

How long does Tropical Brazilian Shrimp Salad with Mango and Hearts of Palm 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 Brazilian Shrimp Salad with Mango and Hearts of Palm?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Tropical Brazilian Shrimp Salad with Mango and Hearts of Palm?

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 Brazilian Shrimp Salad with Mango and Hearts of Palm 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 Tropical Brazilian Shrimp Salad with Mango and Hearts of Palm?

Brazilian seafood 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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