This vibrant salad is a tropical vacation in a bowl, bursting with the sweet and tangy flavors of mango and pineapple, perfectly complemented by succulent shrimp. It’s light, refreshing, and incredibly easy to make, making it the perfect dish for a warm day.
Every bite is a delightful combination of sweet fruit, savory shrimp, crunchy vegetables, and a zesty dressing.
Recipe Details
- Flavor Profile: Sweet, tangy, and savory with tropical notes.
- Textures: Juicy shrimp, soft mango and pineapple, crunchy vegetables, and a creamy dressing.
- Total Active Time: About 30 minutes.
- Difficulty Level: Easy. Involves chopping, mixing, and cooking shrimp.
What You’ll Need
This salad comes together with fresh ingredients and simple cooking. You’ll need plump, cooked shrimp, juicy mango and pineapple, crisp red onion and bell pepper, and a bright, flavorful lime dressing to bring everything together.
Ingredient Notes
- Shrimp – Use cooked shrimp for convenience, peeled and deveined. Freshly cooked shrimp yields the best results.
- Mango – Choose ripe, but firm mangoes for the best balance of sweetness and texture.
- Pineapple – Fresh pineapple adds a delicious tropical tang; canned pineapple chunks can be used in a pinch, but fresh is best.
- Red Onion – This adds a sharp bite to the salad but can be omitted if you’re not a fan.
- Bell Pepper – Choose your favorite color of bell pepper for a pop of color and extra crunch.
- Lime Juice – Freshly squeezed lime juice is essential for the best flavor in the dressing.
- Olive Oil – Use good quality olive oil for the dressing.
- Cilantro – Fresh cilantro adds a bright, herbal note, but parsley can be substituted if you don’t like cilantro.
Add-ins and Substitutions
- Spice it up: Add a pinch of red pepper flakes to the dressing for a little heat.
- Add some protein: Grilled chicken or even a can of drained and rinsed chickpeas would also be delicious.
- Make it a meal: Serve the salad over a bed of mixed greens or romaine lettuce for a heartier meal.
- Creamier dressing: Add a dollop of Greek yogurt or a small amount of avocado to the dressing for a creamy texture
How to Make Refreshing Mango Pineapple Shrimp Salad
This recipe is simple to make allowing you to enjoy a flavorful and refreshing salad in no time.
- Prep the Mango, Pineapple, Onion, and Pepper: Dice the mango and pineapple into 1/2-inch pieces. Finely chop about 1/4 of a red onion. Dice the bell pepper into 1/2-inch pieces.
- Combine Ingredients in a Bowl: In a large bowl, place the diced mango, pineapple, red onion, and bell pepper.
- Make Dressing: In a small bowl, whisk together the lime juice, olive oil, and a pinch of salt and pepper.
- Add Shrimp & Cilantro to Bowl: Add the cooked shrimp and the chopped cilantro to the bowl with the fruit and vegetables.
- Drizzle with Dressing: Pour the dressing over the salad and gently toss to combine.
- Serve & Enjoy: Serve immediately or chill for later.
Pro Tip: For the best flavor, make the dressing a few minutes before tossing the salad, allowing the flavors to meld.
Recipe Tips
- Use a sharp knife when dicing the mango and pineapple.
- Don’t over-dress the salad, as too much dressing can make it soggy.
- If making ahead, keep the dressing separate and add just before serving to prevent the ingredients from becoming soggy.
- Taste and adjust the dressing as needed. You may want to add more lime juice or salt.
- If you don’t like cilantro, you can use fresh parsley for a similar fresh flavor.
FAQs
- Can I use frozen shrimp? Yes, thaw the frozen shrimp completely before adding it to the salad.
- How long can I store this salad? This salad is best enjoyed the day it’s made. If you have leftovers, store them in the refrigerator, but it may become less crisp.
- Can I substitute the mango and pineapple? You can try other fruits like peaches or nectarines, but the recipe is specifically designed to work beautifully with the mango and pineapple.
- What if I don’t have fresh lime juice? While fresh lime juice is recommended, you can use bottled lime juice in a pinch. Start with a smaller amount and add more to taste.
Serving Suggestions
- With a grain: Serve alongside quinoa, rice, or couscous for a more complete meal.
- With lettuce wraps: Use large lettuce leaves, such as romaine or butter lettuce, as wraps instead of a salad.
- With grilled chicken: Add grilled chicken for extra protein.
- With a side of chips: Serve with tortilla chips or plantain chips.
- With a chilled beverage: Pair it with a refreshing drink like iced tea or limeade.
Make This Recipe in Advance
The mango pineapple shrimp salad can be partially made in advance. Chop the mango, pineapple, red onion, and bell pepper and store them in an airtight container in the refrigerator up to a day in advance. Prepare the dressing and store it separately in the refrigerator. Just before serving, combine the prepared fruit, vegetables, shrimp, and dressing. This helps maintain the fresh textures of the salad. If you have leftovers, store them in the refrigerator for up to 1 day.
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Refreshing Mango Pineapple Shrimp Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This vibrant salad is a tropical vacation in a bowl, bursting with the sweet and tangy flavors of mango and pineapple, perfectly complemented by succulent shrimp. It’s light, refreshing, and incredibly easy to make, making it the perfect dish for a warm day.
Ingredients
1 pound U20 fresh shrimp, or your favorite sized shrimp, cleaned with shells removed and de-veined (previously cooked frozen shrimp that you thaw may be substituted)
1 ½ cups small-diced fresh mango, frozen may be substituted that you thaw and drain well
1 ½ cups small-diced fresh pineapple, frozen may be substituted that you thaw and drain well
¼ cup red onion, diced small, or to taste
1 serrano chile or jalapeno pepper, seeded and diced very small (serrano is much hotter than jalapeno)
1 ripe Hass avocado, diced into small pieces
⅓ cup fresh cilantro, finely minced, or to taste
1 teaspoon cumin, or to taste (I used 2 teaspoons)
3 to 4 tablespoons lime juice
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
Instructions
1. Boil salted water, add shrimp, and cook for 90 seconds to 3 minutes; immediately place in an ice bath.
2. While shrimp cools, chop the mango, pineapple, red onion, chile pepper, avocado, and cilantro, and add them to a medium bowl.
3. Add the shrimp, cumin, lime juice, salt, and pepper to the bowl and stir. Taste and adjust seasonings. Serve with tortilla chips.
Notes
Use a sharp knife when dicing the mango and pineapple.
Don’t over-dress the salad, as too much dressing can make it soggy.
If making ahead, keep the dressing separate and add just before serving to prevent the ingredients from becoming soggy.
Taste and adjust the dressing as needed. You may want to add more lime juice or salt.
If you don’t like cilantro, you can use fresh parsley for a similar fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Tropical
Nutrition
- Calories: 300
- Fat: 15g
- Carbohydrates: 25g
- Protein: 20g
