Grilled Shrimp Salad with Mango

This grilled shrimp salad is topped with sweet mango, 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: grilled 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 grilled shrimp salad?

This grilled 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 grilled 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 grilled 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 grilled 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 grilled shrimp recipe is…

Pescatarian and gluten-free.

Print
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Grilled Shrimp Salad with Mango


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.67 out of 5)

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

Description

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


Scale

Ingredients

  • 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
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 cup roasted salted cashews
  • 1 recipe Green Goddess Dressing

Instructions

  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

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

6 Comments

  • Reply
    Kelly
    September 9, 2014 at 11:17 pm

    Davy says, “Yay!” :)

  • Reply
    Steve @coolcathotfood
    September 9, 2014 at 11:30 pm

    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.

  • Reply
    Katie @ Whole Nourishment
    September 10, 2014 at 12:34 pm

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

  • Reply
    Susan
    September 11, 2014 at 10:55 am

    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.

  • Reply
    Sini | My Blue&White Kitchen
    September 12, 2014 at 7:35 am

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

  • Reply
    The Naked Fig
    September 12, 2014 at 1:22 pm

    This looks beautiful! So glad you liked my salad. Your variation sounds great!

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