Published:
Feb 25th 2023
by 
Last updated: Dec 21st 2024
Sometimes you need a light but refreshing lunch or dinner. While there is nothing wrong with a hearty meal, sometimes, you can feel weighed down after eating all those rich meals. That's why you should make Shrimp Mango Salad. The lettuce provides a refreshing crisp bite, while the mango adds a touch of sweetness. In addition, the shrimp offers a healthy portion of protein to keep you fuller longer. Besides being tasty and delicious, shrimp mango salad can be made in 21 minutes, so it's the perfect quick and easy meal.
What goes well with mango?
Mango goes well with other fruits like bananas and coconuts. However, it also pairs well with fish, lime, lemon, ginger, duck, legumes, and red onions.
Can I cut mango the night before?
Yes, you can cut mango the night before. Just be sure to store the mango in an airtight container in the fridge, and it will last for 3 days.
Will cut mangoes ripen in fridge?
No cut mangoes will not ripen in the fridge. The cold air will prevent the mangoes from ripening.
Is mango good for liver?
Yes, mango is good for the liver. It boosts liver health and can help treat liver issues. Furthermore, mango facilitates the secretion of bile acid. It also increases fat absorption by removing toxins from the body.
Time & Serves
Ingredients
Zest of 1 Lime
Juice of 1 Lime
2 tablespoons Olive Oil
2 tablespoons Cilantro, minced
1 teaspoon Sugar-Free Sweetener
1 teaspoon crushed Red Pepper Flakes
1/4 teaspoon Salt
1/2 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1 tablespoon Olive Oil
1/2 lb. Jumbo Shrimp, peeled, tail on, de-veined
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/2 teaspoon Sea Salt
2 cups Green Oak Lettuce or Romaine Lettuce
1 large Mango, peeled, diced
1 Avocado, halved, seed removed, diced
1/4 cup roasted Unsalted Pistachios
Instructions
Whisk all the dressing ingredients in a small bowl until combined, or place them into a jar and shake it until combined.
Place the olive oil into a skillet and set it over medium-high heat.
Place the shrimp into a bowl, add the chili powder, garlic powder, onion powder, and sea salt, and toss to combine.
Place the shrimp into the skillet and cook them for 2–3 minutes per side until they turn pink and the tail curls.
Remove the shrimp from the pan and place them onto a plate.
Place the lettuce into a serving bowl. Add half of the dressing and toss to coat the lettuce in the dressing.
Place the shrimp, mango, avocado, and pistachios on top of the lettuce and add the remaining dressing before serving.
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