Zesty Shrimp and Mango Salad with Lime Vinaigrette
A refreshing Whole30 salad featuring sautéed shrimp, juicy mango, and crisp greens tossed in a tangy lime vinaigrette. This caribbean-inspired seafood (whole30, gluten free) ready in about 16 minutes pairs medium shrimp, peeled and deveined, ripe mango, diced, mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 1 cup ripe mango, diced
- 4 cups mixed salad greens
- 1/2 cup red bell pepper, thinly sliced
- 1 medium avocado, sliced
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 clove garlic clove, minced
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp red chili flakes (optional)
Instructions
- Step 1: In a small bowl, whisk together 3 tablespoons lime juice, 2 tablespoons olive oil, 1 minced garlic clove, 3/4 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red chili flakes if using, until well combined. Set aside as vinaigrette.
- Step 2: Heat a large skillet over medium-high heat. Add 1 pound peeled and deveined medium shrimp and sauté for 2-3 minutes per side until pink and opaque.
- Step 3: In a large salad bowl, combine 4 cups mixed salad greens, 1 cup diced ripe mango, 1/2 cup thinly sliced red bell pepper, and 1 sliced medium avocado.
- Step 4: Add the cooked shrimp to the salad bowl, pour the prepared lime vinaigrette over everything, and toss gently to combine and coat all ingredients evenly. Serve immediately.
Frequently asked questions
How long does Zesty Shrimp and Mango Salad with Lime Vinaigrette take to make?
Total time is about 16 minutes (10 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 Zesty Shrimp and Mango Salad with Lime 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, diced from drying out.
Can I substitute ingredients in Zesty Shrimp and Mango Salad with Lime 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 Zesty Shrimp and Mango Salad with Lime 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.
Is Zesty Shrimp and Mango Salad with Lime Vinaigrette whole30?
Yes — this recipe is tagged whole30, gluten free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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