Refreshing, healthy, and so easy to make, this Shrimp Mango Cucumber Salad is the perfect meal for the warmer months. The salsa-like salad is made with mango, cucumber, avocado, and lime juice, for a fun twist on traditional salsa salads.
This healthy and delicious Shrimp Mango Cucumber Salad is sure to be your new favorite recipe! Full of tasty flavors and textures, this is definitely a dish your tastebuds will crave.
Eating healthy can be boring, but not with this dish. You’re going to love all of the flavors from the lime and cayenne, and the creamy avocado and sweet mango make this salsa salad anything but boring.
So, if you are looking for a fun and flavorful dish that’s healthy and simple, be sure to check out this recipe for Shrimp Mango Cucumber Salad.
For more healthy shrimp recipes, be sure to check out my One-Pot Shrimp Orzo made with lemon and cherry tomatoes, or easy Sheet Pan Shrimp Fajitas, a quick and delicious weeknight dinner recipe. And, if you love mango, don’t miss my Mango Black Bean Salad recipe!
Shrimp Mango Cucumber Salad
Firstly, you will need to marinade the shrimp. For this recipe, I recommend using the largest shrimp you can find. A good option is to buy frozen raw shrimp, like you would find at Costco.
Shrimp is a great option to include in your diet because of its health benefits. Particularly, shrimp is high in a variety of vitamins and minerals, and is a great source of protein. Moreover, shrimp is thought to be heart healthy due to its content of omega-3 fatty acids.
Additionally, shrimp are low in carbs and calories. About a dozen medium-sized shrimp are less than 100 calories. Plus, they are protein rich and will fuel you up without added calories.
Shrimp is also very fast cooking. On a grill, shrimp take only about 2-3 minutes to cook. You’ll know they’re done as soon as they turn from gray to light pink in color.
How to Make Healthy Grilled Shrimp
For this recipe, first prepare a quick marinade of olive oil, lime juice, kosher salt, and cayenne. You can marinate for as little as 15 minutes, or up to three hours. When ready to cook, you can either cook the shrimp as is, or skewer on to sticks and serve kabob style.
You can cook these on the outdoor grill or inside on a Cast Iron Grill Pan. When cooking something delicate like shrimp, I like to cook inside since it’s fast cooking and I don’t have to worry about the shrimp falling through grates. But if you don’t have a grill pan, you can always cook in a regular skillet on medium high heat.
The shrimp will only take about 3 minutes to cook. You can serve these shrimp warm, room temperature, or chilled.
How to Make Mango Cucumber Salad
Mango, avocado, cucumber, and red onion are the perfect pairing for this salad. Dressed with a simple olive oil, lime juice, and cayenne dressing, this salsa-inspired salad is so satisfying to your tastebuds.
This simple salad is more of a salsa than a salad, and makes the perfect bed for your grilled shrimp. Putting it together is easy and it can be made a couple of hours in advance.
Firstly, simply peel, pit and cube the mango. Do the same with the avocado and add it to the bowl. Next, add in the peeled, seeded, and cubed cucumber. Finely dice the red onion and toss together to combine.
Lastly, pour on the olive oil, lime juice, salt, and cayenne (if using). Toss gently to combine and taste for seasonings.
If you like things spicy, you can add a seeded and diced jalapeño to the salad. This dish is perfect on its own, or you can serve with tortilla chips or a side of Cilantro Lime Rice.
Serve this salad in individual bowls and top with the grilled shrimp. Or serve on a platter with tortilla chips on the side.
I hope you love this simple, delicious, and healthy meal!
Shrimp Mango Cucumber Salad
- Grill, grilling pan, or skillet
For the Grilled Shrimp
- 2 pounds uncooked shrimp; peeled and deveined (about 20-25 shrimp per pound)
- 2 tablespoons olive oil
- 2 tablespoons lime juice (from about two limes)
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne (optional)
For the Mango Cucumber Salad
- 1 large mango; peeled, pitted, and diced
- 1 cucumber; peeled and diced
- 1 avocado; peeled, pitted and diced
- ¼ cup red onion, finely diced
- 1 tablespoon lime juice (from about one lime)
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne (optional)
- For the shrimp, in a shallow dish combine the olive oil, lime juice, kosher salt, and cayenne (if using). Add the shrimp and toss to combine. Let marinate for at least 15 minutes (or up to three hours).
- Meanwhile, to make the salad, combine all of the salad ingredients, tasting for seasonings. Cover and refrigerate until ready to serve.
- When ready to cook, heat the grill or stovetop to medium high heat. Add the shrimp and cook until pale and pink, about a minute and a half per side.
- Serve the grilled shrimp over a bed of the mango cucumber salad. Place extra lime wedges on the side for squeezing. This is also great served with tortilla chips.
Ros @ ZenHealth
It’s that time of the year – here in the Caribbean – where the mango and avocado trees bear at the same time. So you can imagine I have a lot of them! This is the perfect recipe to incorporate them together and shrimp is a great protein to add in there. Thanks for sharing the recipe. Pinned!
This shrimp is so delicious! It tastes so amazing paired with mango and cucumber… so refreshing and flavorful!
What an exciting combination of shrimps, mango, and cucumber in this salad recipe. I would never think of mixing them. I am intrigued to make it. 🙂
You’re going to love it!
Cathleen @ A Taste of Madness
Wow, what a combo!! This sounds so perfect for the summer. Thanks for the recipe 🙂
This is such a refreshing recipe! This one is sure to please any shrimp lover!
This is a light and refreshing salad. With the added shrimp it’s the perfect summer meal!