Mango and Shrimp Salad

Look for bottled mango in the refrigerated food section of the produce department. Roasted bottled bell pepper is usually in the condiment aisle near the olives.

Yield: 4 servings (serving size: 1 cup of salad and 2 lettuce leaves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 25%
  • Fat: 4.6g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1.9g
  • Protein: 18.7g
  • Carbohydrate: 13.6g
  • Fiber: 1.6g
  • Cholesterol: 166mg
  • Iron: 3.1mg
  • Sodium: 472mg
  • Calcium: 46mg


  • 2 cups water
  • 5 tablespoons lemon juice, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1 pound peeled and deveined shrimp
  • 1 to 2 tablespoons chili sauce
  • 1 tablespoon sesame oil
  • 1 cup halved grape tomatoes
  • 1 cup bottled chopped mango
  • 1/2 cup sliced bottled red bell pepper
  • 8 Bibb lettuce leaves


  1. Combine water, 1 tablespoon juice, salt, red pepper flakes, and bay leaf in a large saucepan; bring to a boil. Add shrimp. Cover, reduce heat, and simmer 3 minutes or until the shrimp are done. Drain shrimp, and discard bay leaf. Set shrimp aside.
  2. Combine remaining 1/4 cup juice, chili sauce, and oil in a large bowl; stir with a whisk. Gently stir in shrimp, tomatoes, mango, and bell pepper. Line 4 plates evenly with lettuce leaves. Divide salad among plates.
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