Mango Mandarin Sesame Shrimp Salad
User Reviews
5
Mango Mandarin Sesame Shrimp Salad
Description
The Mango Mandarin Sesame Shrimp Salad combines juicy, sweet mango and mandarin orange segments with slices of creamy avocado on a bed of fresh lettuce. Tender shrimp, marinated in part of the sesame dressing and then grilled or sautéed until pink and cooked through, add protein and a mild seafood flavor. The salad also includes diced red bell pepper and shelled edamame for added texture and vibrancy.
The sesame dressing blends neutral cooking oil with rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and ground ginger to create a smooth, mildly tangy sauce with a subtle warmth from the ginger. Tossed with the salad or served on the side, it harmonizes the fresh fruity and savory elements.
Garnished with chopped cilantro and optional sesame seeds, this salad is refreshing yet filling. It works well as a light meal or starter, balancing sweetness, acidity, and rich shrimp flavor. The dressing also doubles as a marinade for shrimp, providing cohesion to the dish.
Store any leftover dressing in an airtight container in the refrigerator for up to three days to use again or for extra salad servings.
Ingredients
- 1 ½ - 2 pounds Shrimp shelled and deveined, (tail-on is okay, uncooked
- 8 cups romaine lettuce or green leaf lettuce, chopped
- 1 avocado pitted and thinly sliced
- 1 large Mango diced
- ½ cup mandarin orange
- 1 red bell pepper diced
- ⅓ cup edamame shelled
- ¼ cup cilantro roughly chopped
- sesame seeds for topping (optional)
Dressing
- ½ cup neutral cooking oil vegetable, canola, or peanut work well, generic cooking oil
- ⅓ cup rice vinegar
- ¼ cup soy sauce (I use low sodium)
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 1 tablespoon garlic minced
- ½ teaspoon ground ginger (more to taste)
Instructions
- Combine all dressing ingredients in a blender and puree until smooth. Pour 1/3 of the mixture into a large resealable bag. Add shrimp to bag, seal, and chill for 10-30 minutes. Cover and chill the remaining sauce to use for a dressing.
- Discard marinade and grill shrimp over medium heat OR sauté in a skillet over medium heat on the stove for 4-8 minutes until shrimp turn pink.
- Assemble salads with lettuce, avocado slices, mangoes, mandarin oranges, bell peppers, and edamame. Top with shrimp (you can remove the tails first if desired). Serve with reserved dressing and garnish with cilantro and sesame seeds.
Notes
- Store leftover dressing in an airtight container in the fridge for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 895 kcal
% Daily Value*
| Calories | 895kcal | 45% |
| Carbohydrates | 25g | 8% |
| Protein | 87g | 174% |
| Fat | 49g | 75% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1000mg | 333% |
| Sodium | 3922mg | 163% |
| Potassium | 995mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 7130IU | 143% |
| Vitamin C | 93mg | 103% |
| Calcium | 641mg | 64% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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