Spicy Shrimp-and-Mango Salad

Spicy Shrimp-and-Mango Salad Photo: Sang An


  • 1 pound (raw) large shrimp, peeled and deveined (tails intact, if desired)
  • 1 red bell pepper, cut into 1-inch chunks
  • 2 teaspoons blackened-fish rub or Cajun seasoning
  • Cooking spray
  • 8 cups packed torn Boston or Bibb lettuce leaves
  • 1 diced peeled avocado
  • 1 diced peeled mango
  • 3 tablespoons salsa or picante sauce
  • 2 tablespoons mango chutney
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro (optional)


1. Prepare grill or broiler, or have a ridged grill pan ready to preheat. Combine shrimp and bell pepper chunks in a medium bowl. Add fish rub or Cajun seasoning; toss to coat lightly. Thread shrimp and bell pepper (alternately) on metal or bamboo skewers (the latter presoaked in water); coat with cooking spray.

2. Arrange lettuce, avocado, and mango on 4 large plates. Combine salsa, chutney, and lime juice; mix well. (Salads and dressing can be prepared up to 2 hours before serving; chill separately.)

3. Put shrimp skewers on medium-hot grill, under broiler 4 inches from heat, or in grill pan over medium-high heat. Cook 3-4 minutes per side or until shrimp are opaque. Remove shrimp and peppers from skewers; arrange over salads. Drizzle salsa mixture over salads; top with cilantro, if desired.

  • Prep Time:
  • Cook Time:

  • This colorful and healthy shrimp recipe cooks in less than 6 minutes. The fresh mango, lime, and avocado make this Spicy Shrimp and Mango Salad a tasty and refreshing summer meal.


  • Yield: Makes 4 servings (serving size: about 4 shrimp, about 2 1/2 cups salad, and 2 tablespoons dressing)

Nutritional Information

Calories per serving: 257
Fat per serving: 9g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 2g
Protein per serving: 21g
Carbohydrate per serving: 26g
Fiber per serving: 6g
Cholesterol per serving: 168mg
Iron per serving: 5mg
Sodium per serving: 632mg
Calcium per serving: 90mg

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