Mango and Shrimp Salad Recipe

Mango and Shrimp Salad Recipe: Taste this delicious salad based on a Dominican children's tradition of eating green mangos.
Course Salad
Cuisine Latino
Keyword green mango, mango verde
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 236kcal
Author Clara Gonzalez


For the dressing

  • 1/2 teaspoon of brown sugar (optional)
  • 2 tablespoons of balsamic vinegar
  • 4 tablespoons of olive oil
  • 1/4 teaspoon of salt , (or more, to taste)

For the shrimp

  • 2 teaspoons of balsamic vinegar
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of sugar (optional)
  • 1/2 teaspoon of cayenne pepper
  • 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
  • 1 1/2 doz cherry tomatoes , cut into halves


For the dressing

  • Mix sugar, vinegar, oil and salt to taste. Set aside.

For the shrimp

  • Mix vinegar, oil, sugar and chili powder. Mix well.
  • Add the shrimps and marinate an hour in the fridge.
  • 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

  • Mix mango, lettuce and tomatoes. Arrange the shrimp on top.
  • Accompany the salad with dressing.



If you like your mangos crunchier, pick the ones that aren't ripe yet. If you use ripe mangos don't use the sugar, the mangos are sweet enough.


Calories: 236kcal | Carbohydrates: 7g | Protein: 5g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 302mg | Potassium: 227mg | Fiber: 1g | Sugar: 5g | Vitamin A: 710IU | Vitamin C: 5.9mg | Calcium: 50mg | Iron: 1.1mg