Shrimp Salad with Mango and Lime Recipe

Name: Shrimp Salad with Mango and Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small red onion; 1 small clove garlic,; Kosher salt,; Juice of 2 limes; 1/2 teaspoon chili powder; 1/4 cup extra-virgin olive oil; 1 1/4 pounds cooked medium shrimp, peeled; 1 ripe mango, peeled, pitted and diced; 1 14 -ounce can black beans, rinsed and drained; 1 head romaine lettuce or 3 romaine hearts, torn into bite-size pieces; Large handful fresh cilantro leaves, chopped; 1 cup mixed cherry tomatoes

Servings: persons

1/2 small red onion
1 small clove garlic,
Kosher salt,
Juice of 2 limes
1/2 teaspoon chili powder
1/4 cup extra-virgin olive oil
1 1/4 pounds cooked medium shrimp, peeled
1 ripe mango, peeled, pitted and diced
1 14 -ounce can black beans, rinsed and drained
1 head romaine lettuce or 3 romaine hearts, torn into bite-size pieces
Large handful fresh cilantro leaves, chopped
1 cup mixed cherry tomatoes

1
1.
2
Thinly slice the onion and soak in cold water while you prepare the rest of the salad.
3
2.
4
Smashed the garlic and sprinkle with a pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
5
Transfer to a large serving bowl.
6
Add the lime juice, 2 teaspoons salt, and chili powder.
7
Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a dressing.
8
Toss the shrimp in the dressing.
9
3.
10
Add the mango, beans, lettuce, and cilantro to the bowl.
11
Drain and dry the onion, and scatter over the salad.
12
Gently toss the salad together and serve.
13
Calories: 449
14
Total Fat: 17 grams
15
Saturated Fat: 2 grams
16
Total Carbohydrates: 33 grams
17
Protein: 43 grams
18
Sodium: 1492 milligrams
19
Cholesterol: 286 milligrams
20
Fiber: 9 grams

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 small red onion, 1 small clove garlic,, Kosher salt,, Juice of 2 limes, and more.

Yes, Shrimp Salad with Mango and Lime falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp Salad with Mango and Lime

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions