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This mango shrimp salad is topped with sweet fruit, crunchy cashews, and creamy Green Goddess dressing. It’s an easy, healthy dinner recipe!

Grilled Shrimp Salad with Mango

Are you a shrimp lover? Here’s one of the tastiest ways to make it into an easy, healthy dinner recipe: mango shrimp salad! Imagine: There’s charred, smoky tender grilled shrimp served over greens. It’s drizzled with creamy, savory Green Goddess dressing and tossed with sweet cubes of mango and crunchy cashews. There’s so much flavor going on it doesn’t taste healthy at all: just fresh and delicious! Alex and I served this to some friends and it was a huge hit. That’s when we knew we had to share it here!

Cilantro lime grilled shrimp salad

Why make this mango shrimp salad?

This mango shrimp salad is one of our favorite shrimp recipes! Why to make it:

  • Over the top delicious. The sweet mango, creamy Green Goddess dressing, salty cashews, and savory shrimp work together beautifully.
  • Easy & healthy dinner recipe. It’s a healthy main dish with so many flavor components you could slide it past resistant healthy eaters.
  • Works for many diets. It’s versatile enough for a crowd of various diets. It’s already gluten-free and low carb. For dairy free, use Creamy Cilantro Sauce. If you have a few vegetarians or vegans in the crowd, have them load up on cashews or make our Marinated Tofu for the protein.

Alex and I made this mango shrimp salad as an easy meal with my best friend, her husband, and their baby girl on a recent trip to Minnesota. It does take a bit of chopping, but with the ladies chopping and the guys manning the grill, it came together in a flash. We all loved it, and it fit into both their post-baby diet and our real food / flexitarian diet.

Grilled shrimp

How to grill shrimp: the basic steps!

Grilling shrimp for this mango shrimp salad is very easy: it takes just a few minutes to cook! We have a whole separate post on How to Grill Shrimp if you’d like more detail. This recipe has some different spices, so here’s the basic idea:

  1. Preheat a grill to medium high heat.
  2. Defrost the shrimp (if frozen). If you’d like, you can peel before grilling: either way works. But because it’s easier to eat a salad with peeled, we peeled but left the tails on.
  3. Thread the shrimp onto skewers and sprinkle it lightly with kosher salt, cumin and paprika.
  4. Grill for 2 to 4 minutes per side, until bright pink and cooked through.

How to thaw frozen shrimp

A myth about fish is that “fresh is best.” But frozen is okay too! Freezing suspends the decomposing process, so a fish frozen right after it’s caught could be fresher than a fresh fish that takes a week to get to your plate. How to thaw frozen shrimp? Here are a few options:

  1. Place the frozen shrimp in the refrigerator overnight.
  2. If you’re using them the day of, place the frozen shrimp into a large bowl with very cold water. Stir the bowl every 5 minutes to break up clumps of shrimp that freeze together. The shrimp should be defrosted in about 15 minutes.
Green goddess dressing
This Green Goddess dressing is great on just about anything! Dip veggies or drizzle on salads.

How to cut a mango

The hardest part about making this mango shrimp salad recipe is cutting the mango! To learn how to cut a mango, here’s a video we together showing exactly how to cut it.

This mango shrimp recipe is…

Pescatarian and gluten-free.

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Grilled Shrimp Salad with Mango

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x


This grilled shrimp salad is topped with sweet mango, crunchy cashews, and creamy Green Goddess dressing. It’s an easy, healthy dinner recipe!


  • 8 cups salad greens of any type
  • 1 yellow bell pepper
  • 4 to 6 radishes
  • 1 cucumber
  • 1 ripe mango
  • 3/4 pound large shrimp (we prefer tail-on and deveined), fresh or frozen and thawed
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ cup roasted salted cashews
  • 1 recipe Green Goddess Dressing


  1. Preheat a grill to medium high.
  2. Wash the salad greens. Dice the pepper. Thinly slice the radishes. Peel the cucumber, then thinly slice it. Dice the mango (see the video below!).
  3. Place the shrimp onto skewers and sprinkle it lightly with kosher salt, cumin and paprika. Grill over medium high heat until pink and opaque, about 1 to 2 minutes per side.
  4. Make the Green Goddess Dressing
  5. To serve, place salad greens on a plate. Top with vegetables, shrimp, and cashews, and drizzle with dressing. (Dressing stores in a sealable container in the refrigerator for 1 week.)
  • Category: Main Dish
  • Method: Grilled
  • Cuisine: American

Keywords: Grilled shrimp salad, Green Goddess dressing, Salad with mango, Healthy dinner recipes, Grilled Shrimp

Looking for main dish salad recipes?

Looking for main dish salad recipes? Aside from this grilled shrimp salad, here are a few of our favorites:

Looking for more mango recipes?

Here are a few other delicious mango recipes from A Couple Cooks!

Last updated: January 2020

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Looks great. Never had mango this way.
    My husband could not stop eating this and he is not a salad eater!!! Love love love!

  2. Sunshine on a plate! This is a salad for those days when I’m not quite ready to give up on summer…

  3. This salad sounds delicious! I would have to sub chicken for the shrimp because my husband doesn’t like shrimp. For me, you’ve combined a lot of my favorite flavors. Really looking forward to making this.

  4. Fantastic salad. You’re right it’s so versatile for many dietary needs. And this creamy cilantro dressing looks amazing!

  5. Well it may not be seasonal for you, but it certainly is for us here in Thailand. In fact, it is almost a perfect Thai dish as all the ingredients are both local and classically Thai (except the avocados, but they do grow them here…just not the Haas varietal). Sounds like a perfect light lunch or dinner.