Grilled Shrimp Mango Salad

How to Make Grilled Shrimp Mango Salad

1. 1

   Step 1: 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

   • 1/2 cupFresh cilantro (packed), roughly chopped
   • 2 largeLimes, juiced (about 2)
   • 1 tbspHoney
   • 1 tspKosher salt and freshly ground black pepper
   
2. 2

   Step 2: 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
   
3. 3

   Step 3: 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.
4. 4

   Step 4: 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 cupsMixed salad greens (baby greens or spring mix)
   • 1 mediumRipe avocado, sliced
   • 1/4 cupRed onion, thinly sliced
   
5. 5

   Step 5: 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.
   
6. 6

   Step 6: 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.
   

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.