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Shrimp Salad with Mango Vinaigrette

Shrimp Salad with Mango Vinaigrette

Incorporate fruit and nuts into your summer salads. This recipe calls for the savory Fisher® Pecans, delicately grilled shrimp, sliced mango, and mouthwatering homemade dressing.

Prep Time: 20 minutes
Yield: 4 servings


  • Salad:
  • 1 medium ripe mango, divided
  • 1 bag (5.5 oz.) mixed salad greens
  • ¼ cup thinly sliced red onion
  • ½ cup Fisher® Chef’s Naturals Pecan Halves
  • 1 lb. shrimp, deveined, shells removed
  • 1 tbsp. olive oil
  • Dressing:
  • 3 tbsp. olive oil
  • 1 Tbsp. honey
  • 1 Tbsp. fresh lime juice
  • ¼ cup orange juice
  • 1/8 tsp. salt


  1. Salad: Peel and seed the mango. Cut a section of the mango to make ¼ cup diced mango; set aside. Slice remaining mango.
  2. Place the mixed greens, sliced mango, red onion slices and pecans onto a serving platter.
  3. Toss shrimp with 1 Tbsp. olive oil. Grill shrimp on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total.
  4. Dressing: Place reserved diced mango and remaining dressing ingredients into a blender. Puree until smooth. Drizzle dressing over salad.


Recipe Tips:

Note: Shrimp can be sautéed or poached.


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