Mango Pineapple Shrimp Salad: A Tropical and Refreshing Bite
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Salt and black pepper to taste
- 1 large ripe mango, diced
- 1 cup fresh pineapple chunks
- 1/2 red bell pepper, finely diced
- 1/4 red onion, very thinly sliced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, roughly chopped
- 2 cups mixed greens or arugula
- 3 tbsp fresh lime juice
- 1 tbsp honey
- 1 tbsp olive oil
- 1/2 tsp fish sauce
- Pinch of salt
Instructions
- Pat shrimp dry with paper towels. Toss with olive oil, garlic powder, smoked paprika, cayenne, salt, and pepper. Let sit 10 minutes.
- Dice mango and pineapple into similar-sized pieces. Thinly slice red onion — soak in cold water 5 minutes if sharp, then drain.
- Whisk together lime juice, honey, olive oil, fish sauce, and a pinch of salt. Taste and adjust balance as needed.
- Heat a skillet over medium-high heat. Add shrimp in a single layer. Cook 2 minutes per side until pink and curled into a loose C shape. Remove from heat immediately.
- Let shrimp cool 2–3 minutes so they don't wilt the greens.
- Combine mango, pineapple, red bell pepper, red onion, jalapeño, and cilantro in a large bowl. Toss with two-thirds of the dressing.
- Add greens, top with shrimp, drizzle remaining dressing over everything. Serve immediately.
Notes
Pull the shrimp off the heat the moment they turn pink and curl into a loose C shape. They keep cooking for about a minute after leaving the pan, so early is always better than late with shrimp.