Mango and Shrimp Salad

Mango and shrimp salad

Before mango season is over I wanted to bring you this recipe for mango and shrimp salad.

Every Dominican has an opinion on which is the best mango cultivar: banilejos, puyitas, injertos, etc. Truth is if you have never tried a ripe mango in our country you have missed much in your life. I find mangoes imported into non-mango growing areas to be lacking in flavor and juiciness.

Mango and shrimps salad

But even if you’re not lucky enough to live in an area where mangos are grown, this recipe is a lifesaver because you don’t need ripe mangoes!

Even though this is not a traditional Dominican salad, it’s inspired by a Dominican children’s favorite: eating green mango with salt, straight from the tree.

Mango and shrimps salad

For this salad I have chosen to use mangos that are half-way between ripe and green, what we Dominicans call “acojolado“. This way the sweetness of the mango does not overpower the flavors of the other ingredients.

Mango and shrimps salad

Can you think of any other salad that spells tropical summer like this? You really ought try it.

Aunt Clara
Mango and Shrimp Salad
 
Prep time
Cook time
Total time
 
Taste this delicious mango and shrimp salad based on a Dominican children's tradition of eating green mangos. This is an easy dish that can be served as a light meal.
Author:
Serves: 6 servings
Ingredients
For the dressing
  • 1 teaspoon of brown sugar
  • 2 tablespoons of balsamic vinegar
  • 4 tablespoons of olive oil
  • ¼ teaspoon of salt, or to taste
For the shrimp
  • 2 teaspoons of balsamic vinegar
  • 2 tablespoons of olive oil
  • ½ teaspoon of brown sugar
  • 1 teaspoon of chili powder (optional)
  • 1 doz of jumbo shrimp, peeled
To assemble
  • 2 cups of mango, cut into strips or cubes
  • 1 medium-size head of iceberg or green leaf lettuce, shredded
  • 1½ doz cherry tomatoes, cut into halves
  • Salt
Instructions
For the dressing
  1. Mix sugar, vinegar, oil and salt to taste. Set aside.
For the shrimp
  1. Mix vinegar, oil, sugar and chili powder. Mix well.
  2. Add the shrimps and marinate an hour in the fridge.
  3. Heat a stove top grill over high heat and grill shrimp until they turns pink on one side, turn and repeat. If you wish you can cut the shrimps into small pieces, or serve whole.
To assemble
  1. Mix mango, lettuce and tomatoes. Arrange the shrimp on top.
  2. Accompany the salad with dressing.
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{ 3 comments… add one }

  • Charlie Sommers May 19, 2012, 12:55 PM

    I tried this with fully ripe Mexican mangoes. The cultivar was "Ataulfo" (I think that's right?) and even though they're very sweet I think the dish turned out very well. I am a diabetic and the only reason I can eat mangoes with their high sugar content is thanks to their high fiber content.

    Keep the delicious recipes coming!

  • paola rodriguez May 4, 2012, 11:02 AM

    You are right, this is summer, summer, summer. I gotta try it soon!!!

    Thanks for the recipe =)