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Shrimp & Mango Salad

Fresh and naturally sweet shrimp and mango salad for the perfect lunch.

Crisp, fresh vegetables with creamy avocado and sweet chunks of mango tossed with plump, tender shrimp and a delicious lime and miso dressing. This tasty shrimp and mango salad is easy to pull together and makes a great lunch.

All sorts of substitutions can be made in this salad. If you don't have baby spinach, just about any leafy green will work including romaine or napa lettuce. Try swapping the shrimp for chicken or another seafood, or add additional vegetables like cucumber and cherry tomatoes. Even the optional garnish can be swapped with nuts or other seeds.

This recipe is great for pescatarians and is gluten-free.



(Makes 4 servings)


  • juice of 2 limes

  • 2 tablespoons white miso paste (or yellow miso paste)

  • 2 tablespoons maple syrup

  • 1/2-inch piece fresh ginger, grated

  • 1 tablespoon avocado oil

  • 1 teaspoon toasted sesame oil

  • pinch sea salt


  • 1lb small to medium shrimp, peeled and deveined

  • 1/4 teaspoon sea salt

  • 1 tablespoon avocado oil

  • 2 cups baby spinach

  • 2 large mangos, chopped

  • 1 small red onion, thinly sliced

  • 1 large avocado, sliced

  • sesame seeds, for garnish (optional)



In a medium mixing bowl, whisk together the lime juice, miso, maple syrup, ginger, avocado oil, sesame oil, and salt. Set aside.

In a large mixing bowl, place the cleaned shrimp and sprinkle with sea salt and drizzle over avocado oil. Toss to coat evenly. Transfer to a large sauté pan over medium-high heat and sauté until opaque and cooked (about 2 to 3 minutes per side). Transfer from the pan to a clean bowl and set aside to cool.

In a large salad bowl, add the baby spinach, mango, red onion, and avocado. Whisk the dressing as it is poured over the salad then gently toss the salad to coat evenly. Add the shrimp and toss again then serve. Sprinkle with sesame seeds to garnish (optional).


Nutritional Information Per Serving:

total calories = 354 | total fat = 14.94g | saturated fat = 2.3g | cholesterol = 140.44mg | sodium = 1,044.32mg | net carbohydrates = 33.18g | dietary fibre = 4.3g | sugars = 25.12g | protein = 18.8g

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