Shrimp Mango Summer Salad

This shrimp and mango salad is perfect for summer days when you want something fresh, light, and full of vibrant flavors. Combining juicy shrimp with sweet mango and crunchy veggies, it comes together quickly with a bright miso ginger dressing that adds a lovely savory twist.

I first made this salad on a warm weekend afternoon and it instantly became a favorite for family lunches. The combination of creamy avocado and crunchy cabbage with the zingy dressing is just delightful and keeps everyone coming back for more.

Ingredients

• White or yellow miso: for the dressing this adds a salty, umami depth that balances sweetness choose a high-quality brand for best taste
• Freshly grated ginger: is essential for bright, aromatic heat peel fresh ginger rather than using powdered
• Honey: for natural sweetness raw or local honey works well here for extra flavor notes
• Lime juice: brings acidity and freshness freshly squeezed is key for brightness
• Extra-virgin olive oil and toasted sesame oil: contribute to the dressing’s rich, nutty complexity opt for good quality oils
• Medium shrimp: peeled and deveined wild-caught varieties tend to have better flavor and texture
• Napa cabbage: thinly sliced for its natural sweetness and crunch but romaine or endive are fine substitutes to vary texture
• Ripe mangos: chopped to add sweetness and a juicy contrast
• Persian cucumbers: chopped for a refreshing watery crunch standard cucumbers with seeds removed also work
• Ripe avocado: cubed for creaminess that complements the crisp veggies
• Toasted salted peanuts: roughly chopped bring an essential crunch and savory note you can substitute with toasted sunflower or sesame seeds if needed
• Fresh basil or cilantro leaves: to garnish and add a fresh herbal note

Step-by-Step Instructions

Spoon dressing together:

Whisk the white or yellow miso with grated ginger, honey, lime juice, extra-virgin olive oil, and toasted sesame oil in a medium bowl until smooth and well combined

Cook shrimp:

Season the shrimp with kosher salt and freshly ground black pepper. Heat a large skillet over medium heat and add the olive oil. Place shrimp in the skillet and cook until pink and opaque, about 2 minutes on each side. Remove from heat and transfer to a plate to cool slightly

Combine salad:

In a large bowl, toss the thinly sliced napa cabbage, chopped mango, cucumbers, and cubed avocado. Pour the dressing over these ingredients and gently toss to coat everything evenly without mashing the avocado

Assemble and serve:

Lay the cooked shrimp on top of the salad. Sprinkle with roughly chopped toasted peanuts and garnish with fresh basil or cilantro leaves. Serve immediately for the best texture and freshness

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The sweet creaminess of ripe mango is my favorite part and it contrasts beautifully with the crunch of napa cabbage. One summer, we made this salad almost every week for picnics at the park and it became a happy ritual that reminded me how simple ingredients can make a wonderful meal.

Storage tips

This salad is best eaten fresh to enjoy the contrast of textures especially the crispness of the cabbage and cucumber. If you have leftovers, store the shrimp and dressing separately from the salad greens and fruit in airtight containers in the fridge. Combine just before serving to avoid sogginess.

Ingredient substitutions

If you do not have miso, a combination of tahini and a splash of soy sauce or tamari can replicate some of the savory depth in the dressing. You can swap shrimp for grilled chicken, pan-fried salmon, baked tofu, or even cooked chickpeas if you want a vegetarian option.

Serving suggestions

Serve this salad on its own for a light lunch or as a side dish alongside a fragrant jasmine rice or grilled flatbreads. Adding a squeeze of extra lime on top before serving always brightens the flavors further and adds an extra zing.

Pro Tips

• Make sure to slice the cabbage thinly for the best crunch and easy tossing
• Toast the peanuts right before serving to bring out their nutty aroma and enhance the texture
• Do not overdress the salad; add the dressing gradually and toss gently to keep the avocado intact and the veggies crisp

Commonly Asked Questions

→ What type of cabbage works best in this salad?

Thinly sliced napa cabbage offers a sweet crunch that's ideal, but romaine or endive can be used as alternatives for a similar texture.

→ Can I substitute shrimp with other proteins?

Yes, grilled chicken, baked tofu, or pan-fried salmon all make great protein swaps while maintaining the salad's balance.

→ How can I achieve the crunch without peanuts?

Toasted sunflower or sesame seeds work well as crunchy toppings if peanuts are unavailable or if you prefer a different nutty flavor.

→ What flavors are in the dressing?

The dressing blends miso, fresh ginger, honey, lime juice, olive oil, and a touch of toasted sesame oil, creating a bright, savory, and slightly sweet coating.

→ How long does it take to prepare the salad?

From start to finish, including cooking shrimp and chopping ingredients, this salad can be ready in under 30 minutes.

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