Best 3 Shrimp Salad With Mango And Lime Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with this vibrant Shrimp Salad with Mango and Lime, a refreshing and flavorful dish that will tantalize your taste buds. This tropical-inspired salad combines succulent shrimp, sweet and juicy mango, zesty lime, and a medley of crisp vegetables, creating a symphony of flavors that dance on your palate. Dressed in a tangy and aromatic dressing, this salad is a perfect balance of sweet, sour, and savory, with a hint of spice that lingers. Served chilled, this shrimp salad is an ideal appetizer or light lunch, transporting you to a tropical paradise with every bite. Explore variations of this tantalizing salad, including a creamy avocado and shrimp salad, a spicy Thai shrimp salad, and a refreshing cucumber and shrimp salad, each offering a unique twist on this classic dish.

Let's cook with our recipes!

MANGO SHRIMP SALAD



Mango Shrimp Salad image

Refreshing summer salad.

Provided by karbol

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9

1 tablespoon lime juice
2 teaspoons lime zest
1 teaspoon hot chile peppers
¼ teaspoon white sugar
1 pound cooked shrimp
1 cup diced mango
1 cup diced cucumber
2 tablespoons chopped fresh mint
1 teaspoon rice vinegar, or to taste

Steps:

  • Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g

MANGO SALAD WITH GRILLED SHRIMP



Mango Salad with Grilled Shrimp image

Categories     Salad     Fruit     Shellfish     Backyard BBQ     Lime     Mango     Mint     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Jalapeño     Cilantro     Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 17

For mango salad
2 tablespoons packed dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 firm-ripe mangoes, pitted, peeled, and thinly sliced
For shrimp
16 jumbo shrimp (1 1/4 pound), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeño chile, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Accompaniment: lime wedges
Special Equipment
16 (8-inch) wooden skewers (optional)

Steps:

  • Make mango salad:
  • Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
  • Grill shrimp:
  • Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
  • Prepare grill.
  • Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
  • Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

ASIAN SHRIMP AND NOODLE SALAD



Asian Shrimp and Noodle Salad image

Looking for an Asian-style dinner tonight? Then check out this rice noodles and shrimp salad filled with veggies that's made quickly in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 14

3 oz uncooked rice stick noodles
3 tablespoons fresh lime juice
1 1/2 teaspoons fish sauce
4 1/2 teaspoons creamy peanut butter
2 teaspoons sugar
2 teaspoons grated gingerroot
2 teaspoons reduced-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, finely chopped
5 cups thinly sliced Chinese (napa) cabbage
3/4 lb cooked deveined peeled large shrimp
1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
Thinly sliced green onion, if desired
Chopped fresh cilantro, if desired

Steps:

  • Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
  • Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
  • In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

Tips:

  • Use fresh ingredients: Fresh shrimp, ripe mango, and juicy lime will give your salad the best flavor.
  • Choose the right shrimp: Medium or large shrimp work best for this salad. Avoid using small shrimp, as they can be difficult to eat.
  • Cook the shrimp properly: Overcooked shrimp will be tough and rubbery. Cook the shrimp until they are just opaque, about 2-3 minutes per side.
  • Dice the mango and cucumber into small pieces: This will help them to blend in with the other ingredients and make the salad easier to eat.
  • Use a light dressing: A simple dressing made with lime juice, olive oil, and a touch of honey will help to enhance the flavors of the salad without overpowering them.
  • Serve the salad immediately: This salad is best served fresh. The shrimp will become tough if they sit in the dressing for too long.

Conclusion:

Shrimp salad with mango and lime is a refreshing and flavorful salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover shrimp. The combination of shrimp, mango, and lime is a classic combination that is sure to please everyone at your table.

Related Topics