Can I prepare this salad ahead of time?

Yes, but for the best texture, keep the components separate and assemble just before serving. Store the dressing, shrimp, and chopped ingredients in airtight containers in the fridge.

I can’t find mangoes, what else could I use?

I love using Honey Gold mangoes for their beautifully deep orange color and intense sweetness. However, any ripe mango will work well! Just note that Calypso mangoes tend to have a milder "mango" flavor.

What type of mango should I use?

I love using Honey Gold mangoes for their beautifully deep orange color and intense sweetness. However, any ripe mango will work well! Just note that Calypso mangoes tend to have a milder "mango" flavor.

Mango Shrimp Salad (Creamy & Refreshing!)

Description

This summery mango and shrimp salad combines crunchy romaine lettuce, juicy tomatoes, rice, creamy avocado, and a herbed yogurt dressing! Enjoy as a main meal or served as a refreshing side.

Ingredients

Scale

450g (1 lb) raw large shrimp (prawns), thawed and peeled
1 teaspoon olive oil
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 large mango, cubed
1 large ripe avocado, peeled and cubed
1/2 small red onion, thinly sliced
200g (7 oz) punnet grape tomatoes, halved
1 cos (romaine) lettuce, chopped (about 4 cups)
1/2 cup uncooked jasmine rice

Yogurt Herb Dressing:

1/2 cup plain greek yogurt
Juice of 1 lemon
1/2 cup fresh basil leaves
1/4 cup fresh coriander (cilantro)
1 teaspoon honey
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Cook Mode Prevent your screen from going dark

Instructions

Cook Rice: Rinse dry rice in a sieve. Drain and transfer to a saucepan and add 1+1/4 cup of water. Bring to a boil, then cover and reduce heat to low. Simmer (covered) for 15 minutes. Once cooked, spread it on a plate and refrigerate to cool.
Cook Shrimp: Toss thawed shrimp with olive oil, garlic powder, salt, and pepper in a small bowl. Heat a large pan over medium-high. Cook shrimp 1-2 minutes per side, until opaque and pink. Place into a clean bowl, working in batches as needed.
Make Dressing: In a food processor, blend the greek yogurt, coriander (cilantro), basil, lemon juice, garlic powder, honey, salt, and pepper until smooth.
Assemble: In a large bowl, combine the cooked rice, lettuce, tomatoes, avocado, mango, red onion, and shrimp. Drizzle with half of the dressing and gently toss to coat, being careful not to mash the mango and avocado. Serve with extra dressing on the side and enjoy!

Notes

While best eaten fresh, it will keep for 1 day in the fridge.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: Australian

Nutrition

Serving Size: 1/4 recipe
Calories: 330
Sugar: 11.2g
Fat: 8.8g
Saturated Fat: 1.4g
Carbohydrates: 42.1g
Fiber: 6g
Protein: 22.9g