Light & Fresh Summer Shrimp Salad with Mango
A light and refreshing Mango Shrimp Salad made with juicy shrimp, sweet mango, creamy avocado, and crisp arugula, tossed in a tangy dressing. Ready in just 15 minutes for a healthy and colorful meal.
Ingredients
For the Salad:
- 150 g shrimp fresh (shelled & deveined) or thawed frozen, patted dry
- 1 approx. 200g ripe mango, peeled and cubed
- 1/2 approx. 80g ripe avocado, cubed
- 10 approx. 120g cherry tomatoes, halved
- 50 g arugula washed and dried
For Marinating the Shrimp:
- 1 g salt
- 0.5 g freshly ground black pepper
- 5 ml extra virgin olive oil
For Preventing Browning:
- 10 ml fresh lemon juice from about 1/4 lemon
For Cooking & Dressing:
- 15 ml olive oil 1 tbsp, for cooking shrimp
- 80 ml store-bought low-fat vinaigrette or see homemade ratio in note
Instructions
Prep work
- Shrimp: Trim off antennae, devein with a toothpick, rinse, and pat dry completely with kitchen paper.
- Fruits & veggies: Wash mango, slice along the pit, score flesh into cubes (without cutting through skin), then scoop out. Cut avocado into 1.5cm chunks, halve cherry tomatoes, and wash/dry arugula.
- Lemon: Cut 1/4 piece for juice.
Marinate shrimp
- In a small bowl, combine the dried shrimp with 1g salt, 0.5g black pepper, and 5ml extra virgin olive oil. Gently toss to coat. Cover and let marinate for 5 minutes (do not marinate longer or the shrimp may become tough).
Cook shrimp
- Heat a skillet over medium-low, add 1tbsp olive oil, and pan-fry shrimp for about 1 minute per side until fully cooked. Remove and let cool for 1 minute.
Prevent avocado browning
- Toss avocado chunks with 10ml lemon juice to coat evenly.
Assemble salad
- Layer arugula in a large bowl, then add tomatoes, mango, avocado, and shrimp. Drizzle with 80ml salad dressing and gently toss to combine. Transfer to a plate, garnish with lemon slices or extra arugula, and serve.
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