Spicy Shrimp-And-Mango Salad Recipe

Name: Spicy Shrimp-And-Mango Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound (raw) large shrimp, peeled and deveined (tails intact, if desired); 1 red bell pepper, cut into 1-inch chunks; 2 teaspoons blackened-fish rub or Cajun seasoning; Cooking spray; 8 cups packed torn Boston or Bibb lettuce leaves; 1 diced peeled avocado; 1 diced peeled mango; 3 tablespoons salsa or picante sauce; 2 tablespoons mango chutney; 2 tablespoons fresh lime juice; 1/4 cup chopped fresh cilantro (optional)

Servings: persons

1 pound (raw) large shrimp, peeled and deveined (tails intact, if desired)
1 red bell pepper, cut into 1-inch chunks
2 teaspoons blackened-fish rub or Cajun seasoning
Cooking spray
8 cups packed torn Boston or Bibb lettuce leaves
1 diced peeled avocado
1 diced peeled mango
3 tablespoons salsa or picante sauce
2 tablespoons mango chutney
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro (optional)

1
Prepare grill or broiler, or have a ridged grill pan ready to preheat. Combine shrimp and bell pepper chunks in a medium bowl. Add fish rub or Cajun seasoning; toss to coat lightly. Thread shrimp and bell pepper (alternately) on metal or bamboo skewers (the latter presoaked in water); coat with cooking spray.
2
Arrange lettuce, avocado, and mango on 4 large plates. Combine salsa, chutney, and lime juice; mix well. (Salads and dressing can be prepared up to 2 hours before serving; chill separately.)
3
Put shrimp skewers on medium-hot grill, under broiler 4 inches from heat, or in grill pan over medium-high heat. Cook 3-4 minutes per side or until shrimp are opaque. Remove shrimp and peppers from skewers; arrange over salads. Drizzle salsa mixture over salads; top with cilantro, if desired.
4
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5
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156

kcal

Calories

Carbs

Protein

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 11 ingredients. The key ingredients include: 1 pound (raw) large shrimp, peeled and deveined (tails intact, if desired), 1 red bell pepper, cut into 1-inch chunks, 2 teaspoons blackened-fish rub or Cajun seasoning, Cooking spray, and more.

Yes, Spicy Shrimp-And-Mango Salad 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!

Spicy Shrimp-And-Mango Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions