Shrimp and Mango Salad Recipe
User Reviews
5
-
Prep Time
10 mins
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Total Time
10 mins
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Servings
4
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Calories
267 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
International
Shrimp and Mango Salad Recipe
Description
The Shrimp and Mango Salad Recipe brings together cooked white rice and chopped cooked shrimp with diced mango, red bell pepper, snap peas, and red onion for varied textures and sweet, peppery flavors. Fresh cilantro and green onion add herbal brightness. The salad is seasoned with chile lime seasoning that gives a mild spicy and zesty note. A sweet and tangy onion citrus dressing ties the ingredients together, enhancing the freshness. Optional crumbled feta adds a creamy contrast, complementing the fruit and vegetables.
The salad is served over romaine lettuce, providing a crisp, fresh base that contrasts with the tender shrimp and soft rice. The ingredients are combined and tossed to distribute flavors evenly and ensure a refreshing bite each time.
For storage, keep the salad mixture separate from the lettuce and add avocado just before serving to avoid browning. The dressing helps marinate the salad components if mixed in advance, improving flavor depth.
Ingredients
- 1 lbs Shrimp peeled and deveined
- 1 cup white rice cooked
- 1 Mango
- ½ cup red bell pepper diced
- ½ cup snap peas diced
- ¼ cup red onion diced
- 2 tbsp green onion
- 2 tbsp cilantro fresh
- ¼ cup feta cheese optional, crumbled
- 1 ½ tsp chile lime seasoning
- 1 bag romaine lettuce
- ¼ cup onion citrus salad dressing Sweet onion and citrus
Instructions
- First cook the white rice according to bag instructions.
- Then, use a vegetable chopper to finely dice mango, red onion, and bell pepper. Cut off the stems from the snap pieces then finely slice them up along with the green onion, fresh cilantro, and avocado.
- Remove tails from shrimp (if not already done) and chop up into 2-3 pieces each (so we get more in each bite).
- In a mixing bowl, add cooked rice and shrimp. Then add all of the vegetables/fruit except the lettuce.
- Stir together, then fold in feta cheese crumbles and chile lime seasoning.
- Pour Sweet Onion and Citrus Dressing and toss again.
- Serve Shrimp and Mango Salad over a bed of greens and enjoy!
Notes
- You can prepare the dressing using cultured oil, red wine vinegar, honey, salt, and pepper if you don’t have the specific Sweet Onion and Citrus Dressing.
- Store the salad mixture separately from the romaine lettuce and keep avocado apart to prevent browning for up to three days in the refrigerator.
- Allowing the salad to sit in the dressing before serving helps meld the flavors for a more developed taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1 serving (without dressing) | |
| Calories | 267kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 149mg | 50% |
| Sodium | 947mg | 39% |
| Potassium | 647mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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