Mango Shrimp Salad with Cilantro Lime Vinaigrette
Recipe type: Salad, Dinner, Lunch, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Mango Shrimp Salad
  • 12 oz raw shrimp, peeled and patted dry
  • 1 Tbsp grass-fed butter or ghee
  • ½ tsp sea salt
  • ½ tsp chili powder
  • 2 tsp fresh lime juice
  • ½ Tbsp honey
  • 4 cups chopped romaine lettuce
  • 1½ cups (~220 g) mango pieces
  • 1 small red onion, very thinly sliced
  • 1 cup chopped cilantro, loosely packed
  • 1 avocado, cubed
  • lime wedges for serving
Cilantro Lime Vinaigrette
  • ¼ cup extra virgin olive oil
  • ¼ cup freshly squeezed lime juice (~2.5 limes)
  • ½ Tbsp honey
  • 1 tsp sea salt
  • ¼ cup chopped cilantro (including stems)
  • 1 shallot, roughly chopped
  • 10 spinach leaves
Mango Shrimp Salad
  1. Melt butter or ghee in a skillet over medium-high heat.
  2. When the pan is hot, add the shrimp and cook for 1 minute.
  3. Add lime juice, honey, chili powder, and sea salt.
  4. Cook for another 1.5 minutes.
  5. Remove to a plate and set aside to cool.
  6. Assemble the salads with the romaine, mango, red onion, cilantro, and avocado.
  7. Add the shrimp after they have cooled to room temperature.
Cilantro Lime Vinaigrette
  1. To make the dressing, simply add all of the ingredients to a blender and blend on high for about a minute.
  2. That's it!
Recipe by Kit's Coastal at