Recipes > Shrimp Mango Salad

Shrimp Mango Salad


A healthy and delicious salad finished with an orange cilantro cumin dressing.
  • Serves: 4
  • Active Time: 25 mins
  • Total Time: 30 mins
  • Views: 43,368
  • Success Rating: 99% (?)
    0% - I fed it to the dog


Step 1: Preparing the Dressing

Preparing the Dressing
  • 2 cups fresh squeezed orange juice
  • 1 tsp cumin seeds
  • 1 cup fresh cilantro
  • 1 tsp kosher salt
  • 2 pinches cayenne pepper
  • 1/4 cup grapeseed oil or olive oil


Juice the oranges. Reduce the juice in a sauce pan set over medium-high heat. Set aside to cool completely.

Heat a small frying pan over medium heat and toast the cumin seeds until fragrant and slightly browned. Once toasted, set aside to cool.

Grind the cumin seeds in a spice or coffee grinder, but not too fine. Transfer the cumin to a food processor. Roughly chop the cilantro. Add the cilantro, salt, cayenne pepper, cumin and orange juice to the blender and blend until smooth. To finish, add the oil and blend for another minute.

Note: Make sure not to add the cilantro while the orange juice is too hot, or it could lose its vibrant green color.

This vinaigrette will make more than enough for 4 people but any leftovers are great. In fact, this vinaigrette is even nice at room temperature and can be served as a sauce over grilled fish or chicken.

Step 2: Finishing the Salad

Finishing the Salad
  • 2 heads butter lettuce
  • 1 bunch watercress
  • 1 whole mango
  • 1 1/2 tbsp fresh mint
  • 1 1/2 tbsp fresh dill
  • 1 1/2 cups pre-cooked shrimp (6 oz)


To assemble the salad, tear the lettuce into bite-sized pieces before washing it. Cut the stems off the watercress and discard any damaged leaves. Wash the lettuce and watercress in cold water. Spin dry and place into a large serving bowl. Set aside.

Peel and dice the mango. Finely chop the mint and dill and add everything to the lettuce.

For the shrimp, check for any bits of shell that may have been missed and add to the salad. Drizzle a bit of the vinaigrette over top. Gently toss and serve.

This light, summery salad is fabulous on its own but accompanies roasted chicken or grilled fish very well.

Chef's Notes

This fresh citrus dressing is a lovely change from your everyday dressing.

For the shrimp, try to buy fresh, hand-peeled shrimp, rather than machine peeled. Avocados are also really nice in this salad. Just make sure you don’t cut them until you are ready to assemble the salad or they will oxidize and turn brown.


  • Jay A
    Jay A
    Though the title explicitly suggests it, there's no information about 'choosing'a mango in this recipe.....the recipe looks great otherwise....
  • Jay A
    Jay A
    I somehow missed the mango selection section....found it on second viewing! Don't know how that happened-unless I somehow started the video after the beginning, but please disregard my earlier comment. Jay
  • Jeri S
    Jeri S
    The instructions are great, the video stops and starts even when switched to the low bandwidth. Looking forward to making the salad, looks and sounds delicious. Jeri
  • Bobi W
    Bobi W
    This salad is very good. I've made it with both Shrimp & Chicken and it is great either way. Love the combination of flavors and very light too. Try the leftover dressing with the Tilapia recipe another night... a wonderful dual use!
  • Keith L
    Keith L
    Although the recipe explicity states that you not use ground cumin as it would overpower the dressing couldn't you use ground cumin if you say halved the amount? I am in the mode of using up what I have right now particularly in my spice rack. I have ground cumin but not cumin seed and would rather use that than make another purchase. Besides aren't you basically making ground cumin out of your cumin seeds by using a spice grinder?
  • Dawn T
    Dawn T
    If you are trying to use up your spices then I would say go ahead and use some ground cumin. As for the ground cumin being the same as using cumin seeds and a spice grinder, the result will not be exactly the same as the seeds that are ground were not ground to the same degree as ground cumin. The finer the spice is ground the more the more it will permeate the entire dressing. Does that make sense? Hope this helps - cheers!
  • Keith L
    Keith L
    yes that does help to answer my question. Thank you!
  • Echo S
    Echo S
    We don't really have butter lettuces. what we can get in taiwan for salads are romaine hearts and iceberg lettuce. are they okay for this salad? thanks a lot
  • Kimberley S Rouxbe Staff
    Kimberley S
    Butter lettuce can be substituted with any mild-tasting lettuce. Romaine and iceberg will work...they will just be a bit crunchier. Cheers!
  • Danielle B
    Danielle B
    Would this dressing work well with lobster instead of shrimp?
  • Eric W Rouxbe Staff
    Eric W
    Yes, it would be nice with lobster, too.
  • Cecilia B
    Cecilia B
    1 cup = 8 oz, right? Why does 1.5 cups of shrimp equal 6 oz. and not 12 oz? You are asking me to use 1.5 cups or 6 oz, I understand that. Is it because it is not a liquid and has more mass? I wish we could just use grams. It is so much easier for me. Switching back and forth is confusing. I am having trouble picturing it in my head. Is there a way to make this easier? Am I just over thinking?
  • Eric W Rouxbe Staff
    Eric W
    Cecilia, 1 cup = 8 fluid ounces. Fluid ounces are not the same as scaled ounces (or ounces on a scale). The cross-over is water (and substances with the same density as water), where 1 cup (8 fluid ounces) = 8 ounces when weighed on a scale. When considering solid items, the density of the product must be considered. For example, 1 cup of honey does not have the same weight as a cup of marshmallows, due to the difference in density. Hence, the recipe presents shrimp by volume (1 1/2 cups) and weight (6 oz).

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