Grilled Shrimp & Mango Salad

originally published June 13, 2016. Revised July 2019.


Makes 2 large salads

3-4 cups spring mix or romaine

1/2 of a mango

1/2 of an avocado

1/2 cup cherry tomatoes

8-10 large uncooked shrimp, peeled and deveined

1/4 tsp ground cumin

1/4 tsp chili powder 

pinch of salt & black pepper

2 Tbsp sliced almonds

Cilantro-Lime Vinaigrette Dressing*

Juice from 1 lime

2 Tbsp olive oil

1 Tbsp honey

1/4 cup fresh cilantro 

pinch of salt

*To make vinaigrette dressing, combine all ingredients in food processor or blender and blend until well-combined.  


1. For Grilled Shrimp: Heat 1 Tbsp olive oil in skillet over medium-high heat. Sprinkle ground cumin, chili powder, salt & pepper over shrimp. Cook for about 3-4 minutes on each side (until pink).

2. Prep other ingredients for salad by washing the spring mix/greens, dicing the mango and avocado, and slicing the cherry tomatoes in halves. 

3. Assemble salad by combining all ingredients together in a bowl. Top with a sprinkle of sliced almonds and drizzle of cilantro-lime vinaigrette. Recipe makes two salads. Each salad should have 1.5-2 cups spring mix/greens, 1/4 a mango, 1/4 an avocado, 1/4 cup cherry tomatoes, 4-5 shrimp, and 1 Tbsp sliced almonds.

Grilled Shrimp & Mango Salad