Shrimp Salad with Mango Vinaigrette

Shrimp Salad with Mango Vinaigrette
  • Yield: 4 Servings
  • Prep Time: 20 Mins.
  • Cook Time: N/A
  • Incorporate fruit and nuts into your summer salads. This recipe calls for the savory Fisher® Pecans, delicately grilled shrimp, sliced mango, and mouthwatering homemade dressing. 


  • Salad:

  • 1 medium ripe mango, divided
  • 1 bag (5.5 ounces) mixed salad greens
  • 1/4 cup thinly sliced red onion
  • 1/2 cup Fisher® Chef’s Naturals Pecan Halves
  • 1 pound shrimp, deveined, shells removed
  • 1 tablespoon olive oil
  • For food safety, gently rub produce under cold running water and scrub firm produce with a clean vegetable brush under running water.
  • Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • 1/4 cup orange juice
  • 1/8 teaspoon salt


  1. Salad: Peel and seed the mango. Cut a section of the mango to make ¼ cup diced mango; set aside. Slice remaining mango.
  2. Place the mixed greens, sliced mango, red onion slices and pecans onto a serving platter.
  3. Toss shrimp with 1 Tbsp. olive oil. Grill shrimp on lightly oiled grill rack, covered only if using a gas grill, turning over once, until flesh is pearly or white, and opaque, 3 to 4 minutes total.
  4. Dressing: Place reserved diced mango and remaining dressing ingredients into a blender. Puree until smooth. Drizzle dressing over salad.

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