Tropical Shrimp and Mango Salad with Coconut Vinaigrette
A refreshing salad with succulent grilled shrimp, sweet mango, and tangy coconut vinaigrette, ideal for a light beachside lunch. This tropical-inspired salads ready in about 35 minutes pairs large shrimp, olive oil, 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 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
- 1 lb, peeled and deveined large shrimp
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups mixed greens
- 1, diced ripe mango
- 1/2, diced red bell pepper
- 1/4 cup, thinly sliced red onion
- 1/4 cup toasted coconut flakes
- 1/4 cup lime juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1/4 cup, full-fat coconut milk
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1/4 cup olive oil in a skillet over medium-high, season 1 lb shrimp with 1/2 tsp salt and 1/4 tsp black pepper, then cook for 2-3 minutes per side until pink and opaque; remove and set aside.
- Step 2: In a small bowl, whisk together 1/4 cup lime juice, 2 tbsp olive oil, 1 tbsp honey, 1/4 cup full-fat coconut milk, 1/4 tsp garlic powder, and 1/4 tsp ground cumin to make the vinaigrette.
- Step 3: In a large bowl, combine 2 cups mixed greens, 1 diced ripe mango, 1/2 diced red bell pepper, 1/4 cup thinly sliced red onion, and 1/4 cup toasted coconut flakes; toss with the vinaigrette until evenly coated.
- Step 4: Top the salad with the cooked shrimp before serving.
Frequently asked questions
How long does Tropical Shrimp and Mango Salad with Coconut Vinaigrette take to make?
Total time is about 35 minutes (25 min prep + 10 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 Shrimp and Mango Salad with Coconut 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 large shrimp from drying out.
Can I substitute ingredients in Tropical Shrimp and Mango Salad with Coconut 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 Tropical Shrimp and Mango Salad with Coconut 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 Tropical Shrimp and Mango Salad with Coconut Vinaigrette?
Tropical 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.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Love how the Tropical come through in every bite.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
