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Shrimp and Mango Salad

Shrimp and Mango Salad


  • 4 teaspoons extra-virgin olive oil, divided
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons minced garlic
  • 1 1/4 teaspoons each salt and freshly ground black pepper
  • 1 pound large shrimp, peeled, deveined, and patted dry
  • 1 large ripe mango, peeled and diced
  • 1/4 cup minced red onion
  • 4 tablespoons crystallized ginger, slivered
  • Zest of 1 lime
  • 1 tablespoon lime juice
  • Lime wedges (optional)


  1. Preheat oven to 350 degrees F. In a large shallow bowl, combine 2 teaspoons oil, parsley, garlic, salt, and pepper. Add shrimp and toss to coat, then spread in a single layer on a baking sheet lined with foil. Bake 8 to 10 minutes or until shrimp are just cooked.
  2. Meanwhile, in a medium bowl, stir together mango, red onion, ginger, lime zest, lime juice, and remaining 2 teaspoons oil.
  3. Divide shrimp among 4 plates and top with mango relish. Serve on a bed of lettuce with lime wedges, if desired.

Nutrition Information

Per serving: 239 kcal cal., 7 g fat (1 g sat. fat), 22 g carb., 2 g fiber, 16 g sugar, 24 g pro., 81 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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