Easy Asian-Inspired Shrimp & Mango Salad

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Easy Asian-Inspired Shrimp & Mango Salad

401 Reviews

★★★★★ 4.5/5

Hey there, food enthusiasts! AMBER here with a vibrant and flavorful recipe for Easy Asian-Inspired Shrimp & Mango Salad. Packed with juicy shrimp, sweet mango, and a refreshing sesame-lime dressing, this salad is light, healthy, and full of bold flavors. It’s the perfect dish for a quick lunch or a refreshing dinner on a warm day!

Nutrition Facts

Calories 320 ; fat 10g; Sodium 480mg; Carbohydrates 25g; Protein 25g. Fiber: 7g

Descriptions

This Easy Asian-Inspired Shrimp & Mango Salad is a perfect mix of sweet and savory, combining juicy mango with fresh shrimp, crunchy veggies, and a tangy sesame-lime dressing. It’s quick, satisfying, and so simple to put together—ideal for busy days when you need something healthy but delicious.

Directions

Step 1

Cook the Shrimp: Heat a non-stick pan over medium heat. Add a little sesame oil and cook the shrimp for about 2–3 minutes per side until they turn pink and are fully cooked. Set aside.

Step 2

Make the Dressing: In a small bowl, whisk together soy sauce, sesame oil, lime juice, honey, ginger, and chili flakes. Taste and adjust seasoning if needed.

Step 3

Assemble the Salad: In a large salad bowl, combine mixed greens, diced mango, red bell pepper, red onion, and cilantro.

Step 4

Add the Shrimp: Place the cooked shrimp on top of the salad and sprinkle with sesame seeds.

Step 5

Dress the Salad: Drizzle the sesame-lime dressing over the salad and toss gently to combine. Serve immediately!

Pro Tips for Perfect Shrimp & Mango Salad

Use Fresh Shrimp: Fresh or properly thawed shrimp will give the salad the best texture and flavor.
Customize Veggies: Feel free to add or swap veggies, such as avocado, bell peppers, or radishes, to make the salad your own.
Chill the Salad: For an extra refreshing dish, chill the salad in the fridge for 10-15 minutes before serving.
Make It Spicy: Add more chili flakes or a drizzle of sriracha to the dressing if you like a spicy kick.

FAQs

Can I use frozen shrimp? Yes, just make sure to thaw them thoroughly before cooking.
Can I make this salad in advance? While you can prep the ingredients ahead of time, it’s best to dress the salad just before serving to keep everything fresh and crisp.
Can I use a different protein? Absolutely! Tofu, grilled chicken, or even tempeh can be great alternatives to shrimp.
How long will the leftovers last? Leftovers can be stored in an airtight container for up to 2 days, but the dressing may cause the salad to wilt over time, so it’s best enjoyed fresh.

Creative Variations

Crispy Tofu Salad: For a vegetarian option, swap the shrimp for crispy tofu. Simply pan-fry the tofu until golden and crispy.
Mango-Avocado Combo: Add diced avocado for a creamy contrast to the crisp vegetables and sweet mango.
Asian Noodle Salad: Add some cooked soba noodles or rice noodles to make the salad more substantial.
Add Crunch: For extra crunch, top the salad with crushed peanuts, cashews, or crispy wonton strips.

Advice for Gifting

Package the salad ingredients separately (shrimp, veggies, and dressing) in jars or containers. Provide the recipe and dressing on the side for a fun, health-conscious gift for someone who loves fresh and flavorful meals!

Fun Ways to Serve

Wrap it Up: For a portable lunch, wrap the salad ingredients in rice paper for a refreshing spring roll.
Serve in Lettuce Cups: For a fun twist, serve the salad in crisp lettuce cups for a fresh, low-carb option.
Noodle Bowl: Add cooked soba noodles or vermicelli noodles to the salad for a more filling dish.

Conclusion

This Easy Asian-Inspired Shrimp & Mango Salad is the perfect combination of fresh, flavorful, and nutritious ingredients. It’s quick to prepare, full of vibrant colors, and sure to impress with every bite. Whether you’re looking for a light lunch or a satisfying dinner, this salad checks all the boxes!

Stay Connected

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Ingredients

12 large shrimp, peeled and deveined
1 ripe mango, diced
4 cups mixed greens (like spinach, arugula, or lettuce)
1/2 cup red bell pepper, thinly sliced
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro leaves
2 tbsp toasted sesame seeds
For the Dressing: 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp lime juice, 1 tbsp honey,1 tsp grated ginger