Salads Salad Grilled Shrimp Mango Summer Cilantro-Lime

Grilled Shrimp Mango Salad

Name: Grilled Shrimp Mango Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Large shrimp, peeled and deveined; 1 large Ripe mango, peeled and cut into 1/2-inch cubes; 6 cup Mixed salad greens (baby greens or spring mix); 1 medium Ripe avocado, sliced; 0.25 cup Red onion, thinly sliced; 0.5 cup Fresh cilantro (packed), roughly chopped; 2 large Limes, juiced (about 2); 4 tbsp Extra-virgin olive oil; 1 tbsp Honey; 1 tsp Kosher salt and freshly ground black pepper

A bright, quick salad pairing charred, juicy shrimp with sweet ripe mango and creamy avocado, finished with a tangy cilantro-lime dressing. It’s a vibrant summer-ready salad that works as a light weeknight meal or a festive starter for warm-weather gatherings.

0.0(0 reviews)

Prep: 20m · Cook: 10m · Total30 mins

DifficultyEasy

Serves4

AuthorJake

Jake's note

"This salad shines when mangoes are perfectly ripe and the shrimp are quickly charred for a touch of smokiness. Home cooks will love how fast it comes together and how well it travels to picnics or potlucks."

Grilled Shrimp Mango Salad

This Grilled Shrimp Mango Salad is built around one reliable idea: contrast. Sweet, sun-ripened mango and creamy avocado meet the clean char and snap of grilled shrimp, while thinly sliced red onion and peppery mixed greens provide crunch. The cilantro-lime dressing pulls everything together by adding bright acidity and a hint of honeyed sweetness, and using part of it to briefly toss the shrimp concentrates that flavor without turning the seafood into ceviche. The result is a lively, balanced plate that reads fresher than a creamy seafood salad but more substantial than a side salad.

I developed this version with speed and texture in mind — large shrimp for quick, even cooking; mango cut into half-inch cubes so it plays nicely with each bite; and a dressing that doubles as both marinade and finishing sauce. It’s a weeknight main that can easily scale into a pretty platter for guests, and it thrives when components are prepped ahead and finished at the last minute so the shrimp stay warm and the avocado stays intact. Small technique choices, like patting shrimp dry and not marinating too long, make the difference between a muddled salad and one with sharp, fresh flavors.

Plan your timing

Enter your target meal time:

6:25 pm–6:30 pm→Make the cilantro-lime dressing

6:30 pm–6:35 pm→Marinate the shrimp

6:35 pm–6:40 pm→Preheat and grill the shrimp

6:40 pm–6:45 pm→Prep the salad ingredients

6:45 pm–6:50 pm→Assemble the salad

6:50 pm–6:55 pm→Serve and store

Ingredients

Yield

Instructions

Make the cilantro-lime dressing

In a blender or food processor combine the cilantro, juice of the limes, 3 tablespoons olive oil, honey and kosher salt and pepper. Blend until smooth (about 20–30 seconds); taste and adjust seasoning. Reserve about 2 tablespoons dressing for marinating the shrimp and set the rest aside for the salad.

For this step

0.5 cupFresh cilantro (packed), roughly chopped
2 largeLimes, juiced (about 2)
4 tbspExtra-virgin olive oil
1 tbspHoney
1 tspKosher salt and freshly ground black pepper

Marinate the shrimp

Place the shrimp in a bowl and toss with the reserved 2 tablespoons dressing. Let sit 10–15 minutes at room temperature while you heat the grill or grill pan; do not marinate much longer or the acid will start to cook the shrimp.

For this step

1 lbLarge shrimp, peeled and deveined

Preheat and grill the shrimp

Preheat a grill or grill pan to medium-high and brush with remaining 1 tablespoon olive oil. Grill the shrimp 2–3 minutes per side, until opaque and just cooked through. Transfer to a plate and let rest for a minute.

Prep the salad ingredients

While the shrimp grill, slice the mango, avocado and thinly slice the red onion. Add the mixed greens to a large bowl and lightly toss with about half of the reserved dressing to coat.

For this step

1 largeRipe mango, peeled and cut into 1/2-inch cubes
6 cupMixed salad greens (baby greens or spring mix)
1 mediumRipe avocado, sliced
0.25 cupRed onion, thinly sliced

Assemble the salad

Arrange dressed greens on a platter or divide among plates. Top with mango, avocado slices, red onion and the grilled shrimp. Drizzle with the remaining cilantro-lime dressing and scatter a few extra cilantro leaves for garnish.

Serve and store

Serve immediately while shrimp is warm. Leftover dressing keeps covered in the refrigerator up to 3 days; store shrimp and salad components separately for best texture.

Tips from the kitchen

Don’t overmarinate shrimp

Limit the shrimp to 10–15 minutes in the dressing so the acid brightens them without firming the flesh into ceviche-like texture.

Pat shrimp dry

Drying shrimp before grilling promotes a good sear and prevents steaming, which keeps the exterior slightly charred and the inside juicy.

Choose ripe mango

Look for a mango that yields slightly to gentle pressure and smells sweet at the stem; underripe fruit will be starchy and clash with the dressing.

Dress greens lightly

Toss the mixed greens with only half the dressing first to avoid wilting; add extra when assembling for fresh pops of flavor.

Rest shrimp briefly

Let grilled shrimp sit a minute before plating so juices redistribute; they’ll finish cooking off the heat and retain a silky texture.

Variations & substitutions

Swap for scallops or fish

Use sea scallops or bite-sized pieces of firm white fish like mahi-mahi and sear them the same way for a different seafood profile.

Vegan version

Replace shrimp with grilled firm tofu or charred chickpeas and add a touch more lime and honey substitute to the dressing for brightness and protein.

Add a spicy kick

Stir 1 teaspoon of sriracha or a finely minced jalapeno into the dressing for heat that plays nicely with the mango's sweetness.

Turn into a grain bowl

Serve the dressed greens and toppings over cooled quinoa or farro to make the salad more filling and lunch-friendly.

Storage & make-ahead

Store leftover dressing in a sealed jar in the refrigerator for up to 3 days and give it a quick shake before using. Keep shrimp refrigerated separately from the avocado and mango for up to 24 hours; the shrimp can be gently reheated in a skillet over medium heat for 1–2 minutes or served cold atop the salad. Avocado is best added fresh, so store slices with a squeeze of lime to slow browning if you must.

What to serve with it

Serve this salad with lightly grilled corn on the cob or coconut-lime rice to complement the tropical notes, and offer crusty bread for sopping up any extra dressing. For beverages, a crisp Sauvignon Blanc, unoaked Chardonnay, or a bright Mexican lager will cut through the richness and enhance the citrus and cilantro.

Frequently asked questions

Can I use frozen shrimp?

Yes — thaw frozen shrimp completely in the refrigerator and pat very dry before marinating; excess moisture prevents a good sear. If pre-cooked shrimp are used, skip the grilling and warm them briefly or toss chilled onto the salad.

How can I tell when shrimp are done?

Cooked shrimp turn opaque and form a gentle C-shape; if they curl tightly into an O, they are likely overcooked. Typically large shrimp need about 2–3 minutes per side on medium-high heat.

Can I make the dressing ahead?

Absolutely — the cilantro-lime dressing holds well for up to 3 days refrigerated and actually tastes better once the flavors meld, but reserve part for the shrimp so you can control how much hits the greens.

What if my mango is underripe?

If the mango is underripe and firm, you can dice it and toss with a little honey and lime to macerate and soften it, but flavor will still be less sweet and fragrant than a ripe mango.

Are skewers helpful for grilling?

Skewers are great for small shrimp or for keeping shrimp from sliding through grill grates; soak wooden skewers 30 minutes first, or use metal skewers for convenience.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Make the cilantro-lime dressing

Fresh cilantro (packed), roughly chopped0.5 cup
Limes, juiced (about 2)2 large
Extra-virgin olive oil4 tbsp
Honey1 tbsp
Kosher salt and freshly ground black pepper1 tsp

Step 2: Marinate the shrimp

Large shrimp, peeled and deveined1 lb

Step 4: Prep the salad ingredients

Ripe mango, peeled and cut into 1/2-inch cubes1 large
Mixed salad greens (baby greens or spring mix)6 cup
Ripe avocado, sliced1 medium
Red onion, thinly sliced0.25 cup

Nutrition Facts

Per serving: 4 oz shrimp

Calories748

Total Fat34.4g

Saturated Fat8g

Trans Fat0.1g

Polyunsaturated Fat19.1g

Monounsaturated Fat6g

Total Carbohydrates101.9g

Dietary Fiber10.8g

Total Sugars29g

Protein10.2g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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