Fresh Shrimp Mango Salad

Name: Fresh Shrimp Mango Salad
Total time: 20 min
Yield: 4
Ingredients: lamb's lettuce, 200g; Arugula, 100g; Shrimp, 150g; cherry tomatoes, 15; taggiasca olives, 10; mango, 1; Carrot, 1; salt, to taste; extra virgin olive oil, 20ml; Lemon, 1; salt, to taste; Pepper, to taste

Total time: 20 mins.

Difficulty: Low

Serves: 4 people

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By Ilaria Canevara

Shrimp Mango Salad is a fresh and delicious dish, perfect for hot summer days. Light and flavorful, it's ideal for a quick yet satisfying lunch at home, at the beach, or at the office. Serve it with a few slices of toasted bread for a nutritious and well-balanced one-pot meal.

To prepare it, simply remove the heads and shells from the shrimps and blanch them in lightly salted boiling water for just 4 minutes. Once drained and cooled, arrange the shellfish in a large salad bowl on a bed of lamb's lettuce, along with the peeled and sliced carrots, diced fresh mango, cherry tomato segments, arugula leaves, and Taggiasca olives. Dress everything with an emulsion of lemon juice, extra virgin olive oil, salt, and freshly ground peppercorns. This colorful and appetizing dish is also a great appetizer for a dinner party or a main course complete with a side dish.

Can I Use Frozen Shrimp?

Yes, instead of fresh prawns, you can use cleaned frozen ones, which should be gently thawed in the refrigerator before proceeding as per our instructions, or you can replace them with scampi or prawns.

Shrimp Mango Salad Variations

For a crunchy touch, you can enrich the preparation with flaked almonds, toasted pumpkin or sunflower seeds, or some chopped dried fruit. Depending on availability, you can add roasted pepper fillets, grilled eggplants, steamed zucchini, desalted capers and sun-dried tomatoes in oil to the rest of the ingredients or, as an alternative to lamb's lettuce, you can opt for lettuce or spinach.

If you like, you can replace the emulsion we suggest with a vinaigrette, you can complete the dish with a drizzle of balsamic vinegar, or you can give the preparation more creaminess with a few spoonfuls of yogurt sauce.

Can I Make Shrimp Mango Salad Ahead of Time?

Yes, but it’s best to store the components separately if possible. Keep the cooked shrimp, diced mango, and other vegetables in airtight containers in the refrigerator, and wait to add any dressing until just before serving to prevent sogginess. If pre-mixed, the salad can still be refrigerated for up to 6–8 hours, but the texture of the mango and leafy greens may soften slightly. Preparing ahead can save time, but for the freshest taste and best presentation, combine all ingredients shortly before eating.

Ingredients

lamb's lettuce

200g

Arugula

100g

Shrimp

150g

cherry tomatoes

taggiasca olives

mango

Carrot

salt

to taste

for the emulsion

extra virgin olive oil

20ml

Lemon

salt

to taste

Pepper

to taste

How to Make Shrimp Mango Salad

Step 1

Clean the shrimps: remove the head and then, with the help of a toothpick, remove the dark filament of the intestine from the carapace.

Step 2

Blanch the shrimp for 4 minutes in lightly salted boiling water. Drain them and let them cool.

Step 3

Peel the carrot, trim it and cut it thinly lengthwise using a potato peeler or a mandolin.

Step 4

Peel the mango and cut it into cubes.

Step 5

Wash the lamb's lettuce, dry it and place it in a salad bowl.

Step 6

Combine the arugula, halved cherry tomatoes and sliced carrots.

Step 7

Also add the diced mango.

Step 8

Finish with Taggiasca olives and seared shrimps.

Step 9

Separately, pour the lemon juice, a pinch of salt and pepper and a drizzle of extra virgin olive oil into a small bowl and emulsify everything with the prongs of a fork.

Step 10

Dress the salad with the prepared emulsion.

Step 11

Mix well to blend the flavors.

Step 12

Bring the shrimp and mango salad to the table and enjoy!