Mango Shrimp Salad Recipe with Zesty Lime Dressing

Mango Shrimp Salad is a bright, tropical salad that balances sweet mango and citrus with savory shrimp and crispy bacon. The orange-cilantro vinaigrette brings everything together for a fresh, flavorful meal you’ll want again and again.

Why Make Mango Shrimp Salad

• Quick to prepare. Shrimp cooks in minutes, making this a fast, weeknight-friendly dish.
• Vibrant flavor. Ripe mango, orange and lime juice, and fresh cilantro create a bright, tropical profile. For a spicier option, try a blackened shrimp variation.
• Customizable. The toppings shown are my favorite, but you can easily swap in seasonal vegetables or other mix-ins.
• Satisfying. This salad is hearty enough to stand on its own—bacon adds extra crunch and depth.

Ingredient Notes

Full quantities are listed in the recipe card below.

• Shrimp. Use cleaned, thawed large or jumbo shrimp.
• Seasonings. A simple blend of chili powder, paprika, garlic and onion powders, salt, pepper, and a touch of cayenne if you like heat.
• Mango. Choose ripe but firm mangoes so the cubes hold their shape in the salad.
• Greens. Romaine or green leaf work well—use your favorite lettuce for the base.
• Avocado. Optional, but adds a creamy contrast to the fruit and shrimp.
• Bacon. Cook until crisp for the best texture.
• Oil. Avocado oil or a neutral olive oil is recommended for the dressing.
• Vinaigrette. Apple cider vinegar, honey, fresh orange and lime juice, cilantro, and a little shallot and garlic make a bright citrus-cilantro dressing.

Recipe Variations & Substitutions

• Protein swap. Grilled or pan-seared chicken works well in place of shrimp.
• Add a grain. Serve the salad over brown rice or quinoa to make it more substantial.
• Fruit swap. Try pineapple instead of mango, or use pineapple juice in the dressing for a different tropical note.

Steps To Make This Recipe

Ready to cook? Gather your ingredients and follow the simple steps below.

Step One. Combine the shrimp seasonings in a small bowl. Pat the cleaned shrimp dry, then toss with the seasoning until evenly coated. Set aside.

Step Two. Heat 1 teaspoon oil in a large skillet over medium heat. Add the shrimp and cook about 3–4 minutes per side, until pink and no longer translucent.

Step Three. Prepare the orange-cilantro vinaigrette. Combine oil, apple cider vinegar, honey, lime juice, orange juice, cilantro, garlic, shallot, salt and a pinch of chili powder in a blender or food processor. Pulse until smooth, taste, and adjust seasoning or sweetness as needed. Set aside.

Assembling The Mango Shrimp Salad

Step Four. Build the salad: layer chopped greens in a bowl, add cubed mango, sliced avocado, shallots, green onions and any other mix-ins. Top with cooked shrimp, crumble crisp bacon over, and drizzle the orange-cilantro vinaigrette generously. Garnish with extra green onions and serve immediately.

Recipe Pairings

This salad pairs well with a variety of sides and mains. Consider:

• Sides: spicy cucumber salad, lemon-feta orzo, or garlic rolls for a more complete meal.
• Main dishes to complement: grilled chicken or skewers such as bang-bang or garlic-parmesan chicken skewers.

Other Shrimp Recipes to Try

Dinner

Teriyaki Shrimp Stir Fry

Dinner

Lemon Pepper Shrimp

Dinner

Sweet Chili Shrimp

Salads

Blackened Shrimp Salad