Shrimp Mango Salad

This shrimp and mango salad recipe is a classic summer dish with juicy tropical fruit and fresh grilled seafood. Paired with a little citrus, chilli and aromatic herbs, this dish offers a delightful mix of textures and flavours. High in protein, low-carb, gluten-free, and Paleo-friendly, it’s packed with fibre and vitamins. Ready in just 20-25 minutes, it’s perfect for any season—swap mango for citrus fruit in the off-season!

Shrimp mango salad recipe
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Jump to: ℹ️ Overview | 🛒 Ingredients | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More High Protein Salads

For a light and refreshing meal, or a dish that brings summer vibes to the table, try this aromatic and tropical shrimp mango salad.

  • Crispy lettuce, crunchy cucumber, juicy mango and grilled chewy shrimp bring a lovely mixture of textures along with sweet, savoury and tangy flavours.
  • This shrimp (or prawn) salad is high in protein, low-carb, gluten-free and Paleo-friendly; it’s a good source of fibre and vitamins.
  • The shrimp can be grilled on the barbecue, pan-fried or air-fried. And the whole dish takes about 20-25 minutes!
  • I often make this in summer but it can easily be adapted for any time of year; you can swap mango for citrus fruit.

👩‍🍳 You might like these recipes as well: crispy garlic prawns (shrimp), grilled shrimp and avocado salad, shrimp with Alabama white sauce, or my easy shrimp Caesar salad.

Shrimp Mango Salad Recipe
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What You’ll Need

Here is what you’ll need for the shrimp mango salad recipe. Find the full measurements in the recipe card below.

  • Shrimp – large peeled shrimp (or prawns); you can use frozen shrimp, simply thaw it out in a bowl of warm water for 10-15 minutes, then pat dry with a kitchen roll. If using pre-cooked prawns, cook for a minute only, to heat through. The size of the shrimp varies but aim for about 3-4 oz or 100-120 grams of shrimp per serving. Salmon or white fish could be grilled instead of prawns; chicken or turkey meat could also be used instead of seafood.
  • Shrimp marinade – garlic, chili, allspice (or cumin), coriander seed powder, paprika and onion powder, plus a little salt and lime juice.
  • For the salad – fresh, juicy mango, cucumber, lettuce, red onion, fresh cilantro/coriander, and fresh mint. Peaches, papaya or pineapple can be used instead of mango, or orange in the winter.
  • For the dressing – chili, lime juice, honey, salt, and sesame oil. You can swap lime juice with lemon and honey with maple syrup.

Serving Suggestions

Serve as an appetizer salad or as a light main dish. This salad is great as is but you can make the meal more substantial by adding rice noodles, roasted sweet potatoes or quinoa. Avocado is a good way to add extra healthy fats and make it more filling.

More High-Protein Salad Recipes 

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Shrimp mango salad with citrus dressing
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Shrimp Mango Salad

Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Author: Irena Macri
Servings: 2 servings
Course: Salad
Cuisine: Asian
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Calories: 411kcal
Learn how to make healthy and delicious shrimp and mango salad with aromatic herbs and honey-lime dressing. High in protein, low-carb, gluten-free, and Paleo-friendly, it's packed with fibre and vitamins. Ready in just 20-25 minutes, it's perfect for any season—swap mango for citrus fruit in the off-season!


For the shrimp

  • 12-14 large to jumbo shrimp aka prawns, deveined, tails can be intact or not, aim for 3.5 oz / 100 grams per serving
  • 1 clove garlic finely minced
  • 1/3 long red chilli such as jalapeno or banana chili, deseeded and finely diced
  • 1/2 tsp allspice cumin/cinnamon can be used instead
  • 1/2 tsp paprika powder
  • 1/2 tsp coriander seed powder
  • 1/4 tsp onion powder optional
  • 1/4 tsp salt
  • 1 tbsp of lime juice
  • 1 tbsp Olive oil or coconut oil, for cooking

For the dressing

  • 1/2 long red chilli such as jalapeno or banana chili, deseeded and finely diced
  • 2 tbsp olive oil
  • 2 tbsp lime juice about 1 lime
  • 2 tsp honey
  • 1/4 tsp salt
  • 1 tsp sesame oil optional

For the salad

  • 1/2 red onion thinly sliced
  • 1 mango peeled, halved and sliced thinly
  • 1 small cucumber halved and sliced
  • 4 cups Cos lettuce chopped, about 8-10 large leaves
  • 1/4 cup fresh cilantro leaves aka coriander
  • 1/4 cup fresh mint leaves


  • Toss the prawns with the rest of the ingredients and set aside. Heat coconut oil in a
  • large frying pan over medium-high heat. Add the prawns and cook for 2-3 minutes each
  • side, until golden brown. Remove from the heat and set aside.
  • Whisk together the dressing ingredients and set aside. Toss the salad ingredients with
  • the salad dressing and top with the grilled prawns.


Storage tips: Store in the refrigerator for 24 hours. The salad will keep fresher if you store it without the dressing.
Nutritional info is based on 100 grams (3.5 oz) of raw shrimp per serving.


Calories: 411kcal | Carbohydrates: 36g | Protein: 24g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 161mg | Sodium: 720mg | Potassium: 1079mg | Fiber: 7g | Sugar: 26g | Vitamin A: 10229IU | Vitamin C: 85mg | Calcium: 167mg | Iron: 3mg
Keywords: Shrimp, Prawns, Mango, salad recipes, Grilled shrimp recipes, Summer Salad
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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