Shrimp Mango Salad
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
Learn how to make healthy and delicious shrimp and mango salad with aromatic herbs and honey-lime dressing. High in protein, low-carb, gluten-free, and Paleo-friendly, it's packed with fiber and vitamins. Ready in just 20-25 minutes, it's perfect for any season—swap mango for citrus fruit in the off-season!
- Toss the prawns with the rest of the ingredients and set aside. Heat coconut oil in a large frying pan over medium-high heat. Add the prawns and cook for 2-3 minutes each side, until golden brown. Remove from the heat and set aside.
- Whisk together the dressing ingredients and set aside. Toss the salad ingredients with the salad dressing and top with the grilled prawns.
Storage tips: Store in the refrigerator for 24 hours. The salad will keep fresher if you store it without the dressing.
Nutritional info is based on 100 grams (3.5 oz) of raw shrimp per serving.
Calories: 411 kcal | Carbohydrates: 36g | Protein: 24g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 161mg | Sodium: 720mg | Potassium: 1079mg | Fiber: 7g | Sugar: 26g | Vitamin A: 10229IU | Vitamin C: 85mg | Calcium: 167mg | Iron: 3mg
