Shrimp and mango salad with pineapple vinaigrette isn't just a meal—it's a taste-bud tantalizing experience that brings together the fresh catch of the sea with the sweetness of tropical fruit.
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Shrimp and Mango Salad with Pineapple Vinaigrette
This dish has become a favorite among foodies looking for a burst of flavor, healthy eaters seeking to pack their diet with nutrients, and home cooks who appreciate the beauty of a colorful, expertly composed plate. For paleo enthusiasts, this recipe is a treasure trove of compliant ingredients married to create a dish that's not just delicious but also aligned with their dietary principles.
A side of crusty Keto Bread or Sweet Potato Fries can provide a delightful contrast to the dish.
Ingredients
Serves: 6 Prep Time: 30 minutes Cook Time: 17 minutes
- 3 tablespoon lime juice
- 3 tablespoon fresh pineapple juice
- ¼ cup extra-virgin olive oil
- ¼ cup lemon juice
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 1 lb large uncooked shrimp, peeled, deveined and halved lengthwise
- 2 mangoes, peeled, pitted and cut into ½-inch cubes
- ½ cup chopped red onion
- 3 tablespoon fresh cilantro, chopped
- 6 Boston lettuce leaves
- Sea salt and freshly ground black pepper to taste
How to Make Shrimp and Mango Salad with Pineapple Vinaigrette
In a bowl, whisk the lime juice with the pineapple juice and slowly pour in the olive oil while whisking constantly. Season to taste with sea salt and freshly ground black pepper.
Bring 6 cups of water to a boil in a pot and reduce to a simmer. Add the lemon juice, bay leaves, 2 teaspoon sea salt and the whole peppercorns and simmer for about 15 minutes.
Add the shrimp and simmer for another 2 minutes, until the shrimp are just cooked.
Drain and place the shrimp in a bowl and in the refrigerator until cool.
When ready to assemble, mix the cooked shrimp with the mangoes, onions and cilantro and pour the pineapple vinaigrette on top.
Place a Boston lettuce leaf in each serving plate and fill them with the mango and shrimp mixture.
More Seafood Recipes
If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Seafood Gumbo Recipe
- Keto Seafood Chowder Recipe
- Marinated Asian Style Tuna Steaks
- Tomato Fish Chowder Recipe
- Mussels and Shrimp Chowder Recipe
📖 Recipe
Shrimp and Mango Salad with Pineapple Vinaigrette
Ingredients
- 3 tablespoon lime juice
- 3 tablespoon fresh pineapple juice
- ¼ cup extra-virgin olive oil
- ¼ cup lemon juice
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 1 lb large uncooked shrimp peeled, deveined and halved lengthwise
- 2 mangoes peeled, pitted and cut into ½-inch cubes
- ½ cup chopped red onion
- 3 tablespoon fresh cilantro chopped
- 6 Boston lettuce leaves
- Sea salt and freshly ground black pepper to taste
Instructions
- In a bowl, whisk the lime juice with the pineapple juice and slowly pour in the olive oil while whisking constantly. Season to taste with sea salt and freshly ground black pepper.3 tbsp lime juice, 3 tbsp fresh pineapple juice, ¼ cup extra-virgin olive oil, Sea salt and freshly ground black pepper to taste
- Bring 6 cups of water to a boil in a pot and reduce to a simmer. Add the lemon juice, bay leaves, 2 teaspoon sea salt and the whole peppercorns and simmer for about 15 minutes.¼ cup lemon juice, 2 bay leaves, 1 tsp whole peppercorns
- Add the shrimp and simmer for another 2 minutes, until the shrimp are just cooked.1 lb large uncooked shrimp
- Drain and place the shrimp in a bowl and in the refrigerator until cool.
- When ready to assemble, mix the cooked shrimp with the mangoes, onions and cilantro and pour the pineapple vinaigrette on top.2 mangoes, ½ cup chopped red onion, 3 tbsp fresh cilantro
- Place a Boston lettuce leaf in each serving plate and fill them with the mango and shrimp mixture.6 Boston lettuce leaves
Deborah Kerstetter says
What a delightful meal! So refreshing. Loved everything about it.