Shrimp & Mango Summer Salad

I’ve been making this Shrimp & Mango Summer Salad for over 8 years, and it never disappoints. It’s the recipe I turn to when I want something that feels special but doesn’t keep me stuck in the kitchen. Today, I’m sharing every detail so you can make it just as perfectly.

Recipe Overview

• Prep time: 20 minutes
• Cook time: 6 minutes
• Total time: 26 minutes
• Servings: 4 as a main, 6 as a side
• Difficulty: Easy

Why You’ll Love This Shrimp & Mango Summer Salad

• Bold, bright flavours: The sweetness of ripe mango meets the savoury sear of shrimp, with a zesty lime dressing tying it all together.
• Impressive without the fuss: This is my go-to recipe when I need something quick but impressive. It looks like you spent an hour, but you’ll be done in under 30 minutes.
• Perfect for warm weather: Light, refreshing, and served at room temperature or chilled — ideal for those evenings when you don’t want to turn on the oven.
• Customisable for any diet: Naturally gluten-free and packed with protein. You can easily swap the greens or add extra vegetables based on what’s in your fridge.
• Make-ahead friendly: Prep the components separately and toss them together just before serving. The dressing keeps beautifully for days.

Shrimp & Mango Summer Salad

15 min prep  ·  5 min cook  ·  4 servings

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Ingredients You’ll Need

• 500g raw king prawns (shrimp), peeled and deveined
• 2 large ripe mangoes, peeled and diced into 1cm cubes
• 1 large ripe avocado, diced
• 150g mixed salad leaves (rocket, watercress, and baby spinach work well)
• 1 small red onion, thinly sliced into half-moons
• 1 red bell pepper, thinly sliced
• 1 cucumber, halved lengthways and sliced into half-moons
• 3 tablespoons olive oil, divided
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh coriander (cilantro), chopped
• Optional: 50g toasted flaked almonds or pumpkin seeds for crunch

Tip: For the best flavour, choose mangoes that yield slightly to gentle pressure and smell fragrant at the stem. If your mangoes are underripe, the salad will be more tart than sweet.

Equipment You’ll Need

• Large salad bowl
• Sharp knife and cutting board
• Salad servers
• Small jar for dressing
• Large frying pan or skillet
• Paper towels

How to Make Shrimp & Mango Summer Salad

1. Prepare the dressing: In a small jar, combine 2 tablespoons olive oil, the lime juice, honey, Dijon mustard, minced garlic, a pinch of salt, and a few grinds of black pepper. Screw the lid on tightly and shake vigorously until the dressing looks creamy and slightly emulsified — you’ll see it turn from separated to a pale, uniform colour. Set aside.
2. Season and cook the shrimp: Pat the prawns dry with paper towels — this is crucial for a good sear. Season them generously with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large frying pan over medium-high heat. When the oil shimmers and you see faint wisps of smoke, add the prawns in a single layer. Listen for a satisfying sizzle. Cook for 2-3 minutes without moving them, until the bottoms turn a deep pinkish-orange and you see a slight golden crust. Flip each prawn — the cooked side should look opaque and lightly charred in spots. Cook for another 1-2 minutes until the prawns are pink all the way through and curl into a tight ‘C’ shape. The smell at this stage is wonderfully briny and sweet. Transfer to a plate and let them cool slightly.
3. Prepare the salad base: In your large salad bowl, add the mixed leaves, sliced red onion, red bell pepper, and cucumber. Toss gently with your hands or salad servers so everything is evenly distributed. The leaves should look perky and not wilting — if they feel limp, give them a quick rinse in cold water and spin dry before adding.
4. Add the fruit and avocado: Scatter the diced mango and avocado over the salad base. The mango cubes should be bright yellow-orange and glistening; the avocado should be creamy green and still holding its shape. Be gentle here — you want distinct pieces, not a mushy mess.
5. Top with shrimp: Arrange the cooked prawns over the salad. They should still be warm, which will slightly wilt the leaves underneath and release their aroma. If you’re using the toasted almonds or pumpkin seeds, sprinkle them over now for a contrasting crunch.
6. Dress and serve: Give the dressing jar one more good shake, then drizzle about three-quarters of it over the salad. Toss everything gently but thoroughly — you want every leaf and prawn to catch a bit of the dressing. The final salad should look glossy and vibrant, with the dressing coating each component without pooling at the bottom. Taste, and add more dressing if needed. Garnish with the chopped coriander and serve immediately.

Tips From My Kitchen

• Don’t overcook the shrimp: Prawns cook in minutes, and they go from perfectly tender to rubbery very quickly. The moment they turn opaque and curl into a ‘C’ shape, they’re done. If they curl into a tight ‘O’, they’ve been on the heat too long. I always remove them from the pan just before I think they’re fully cooked, as residual heat finishes the job.
• Use ripe but firm mangoes: For this salad, you want mangoes that are sweet and juicy but still hold their shape when diced. If they’re too soft, they’ll break apart when you toss the salad and create a mushy texture. Look for mangoes with a bit of give when you squeeze gently — similar to a ripe avocado.
• Dry your greens thoroughly: Wet salad leaves dilute the dressing and make the whole dish taste watery. After washing your greens, spin them in a salad spinner or pat them dry with a clean kitchen towel. They should feel dry to the touch before they go into the bowl. This one step makes a noticeable difference in the final texture.
• Let the cooked shrimp rest: After you take the prawns off the heat, let them sit on a plate for 2-3 minutes before adding them to the salad. This allows the juices to redistribute and prevents them from making the salad soggy. They’ll still be warm enough to mingle beautifully with the other ingredients.
• Taste the mango before dressing: Mango sweetness varies widely depending on the variety and ripeness. Taste a cube before you add the dressing. If your mango is exceptionally sweet, you might want to add an extra squeeze of lime juice to balance it. If it’s on the tart side, a touch more honey in the dressing will help.
• Assemble just before serving: This salad is at its best within 15 minutes of assembly. The avocado will brown, the leaves will wilt, and the mango will release its juices if it sits too long. If you’re meal prepping, store all components separately in the fridge and toss them together right before you’re ready to eat.

What to Serve With Shrimp & Mango Summer Salad

This salad is substantial enough to stand alone as a light main course, but it also pairs beautifully with other dishes. For a heartier meal, serve it alongside Grilled Lemon Herb Swordfish Steaks for a surf-and-turf feel without the heavy meat. The citrus notes in both dishes complement each other wonderfully.

• Grilled flatbreads or pita: Perfect for scooping up every last bit of dressing and mango.
• A chilled soup: A cold cucumber or tomato soup makes a refreshing starter before this salad.
• Simple steamed rice or quinoa: If you want to stretch the meal further, serve the salad over a bed of warm grains to soak up the dressing.
• Iced tea or sparkling water with lime: Keep the drinks light and citrusy to match the salad’s profile.

Frequently Asked Questions

Shrimp & Mango Summer Salad

A vibrant and refreshing salad featuring succulent seared shrimp, sweet mango, creamy avocado, and a zesty lime-Dijon dressing. Perfect for a light summer meal.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 500 g raw king prawns shrimp, peeled and deveined
• 2 large ripe mangoes peeled and diced into 1cm cubes
• 1 large ripe avocado diced
• 150 g mixed salad leaves rocket, watercress, and baby spinach work well
• 1 small red onion thinly sliced into half-moons
• 1 red bell pepper thinly sliced
• 1 cucumber halved lengthways and sliced into half-moons
• 3 tablespoons olive oil divided
• 2 tablespoons fresh lime juice about 1 lime
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 small clove garlic minced
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh coriander cilantro, chopped
• Optional: 50g toasted flaked almonds or pumpkin seeds for crunch

Method

 

1. Prepare the dressing: In a small jar, combine 2 tablespoons olive oil, the lime juice, honey, Dijon mustard, minced garlic, a pinch of salt, and a few grinds of black pepper. Screw the lid on tightly and shake vigorously until the dressing looks creamy and slightly emulsified — you'll see it turn from separated to a pale, uniform colour. Set aside.
2. Season and cook the shrimp: Pat the prawns dry with paper towels — this is crucial for a good sear. Season them generously with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large frying pan over medium-high heat. When the oil shimmers and you see faint wisps of smoke, add the prawns in a single layer. Listen for a satisfying sizzle. Cook for 2-3 minutes without moving them, until the bottoms turn a deep pinkish-orange and you see a slight golden crust. Flip each prawn — the cooked side should look opaque and lightly charred in spots. Cook for another 1-2 minutes until the prawns are pink all the way through and curl into a tight 'C' shape. The smell at this stage is wonderfully briny and sweet. Transfer to a plate and let them cool slightly.
3. Prepare the salad base: In your large salad bowl, add the mixed leaves, sliced red onion, red bell pepper, and cucumber. Toss gently with your hands or salad servers so everything is evenly distributed. The leaves should look perky and not wilting — if they feel limp, give them a quick rinse in cold water and spin dry before adding.
4. Add the fruit and avocado: Scatter the diced mango and avocado over the salad base. The mango cubes should be bright yellow-orange and glistening; the avocado should be creamy green and still holding its shape. Be gentle here — you want distinct pieces, not a mushy mess.
5. Top with shrimp: Arrange the cooked prawns over the salad. They should still be warm, which will slightly wilt the leaves underneath and release their aroma. If you're using the toasted almonds or pumpkin seeds, sprinkle them over now for a contrasting crunch.
6. Dress and serve: Give the dressing jar one more good shake, then drizzle about three-quarters of it over the salad. Toss everything gently but thoroughly — you want every leaf and prawn to catch a bit of the dressing. The final salad should look glossy and vibrant, with the dressing coating each component without pooling at the bottom. Taste, and add more dressing if needed. Garnish with the chopped coriander and serve immediately.

Notes

For extra crunch, top with toasted flaked almonds or pumpkin seeds. Serve immediately after dressing to keep the salad crisp.

I hope this Shrimp & Mango Summer Salad becomes a favourite in your kitchen the way it has in mine. If you give it a try, I’d love to hear how you got on — drop a comment below to let me know what you thought, or if you added any of your own twists. Happy cooking!