Spicy Mango and Grilled Mayan Shrimp Salad Recipe

Spicy Mango and Grilled Mayan Shrimp Salad Recipe
Spicy Mango and Mayan Shrimp Salad

Arthur Bovino

Spicy Mango and Mayan Shrimp Salad

Firmness is the key to this salad — you want the mangoes and avocado to have character. The mangoes shouldn't be fibrous and the avocados should be uniformly green and not mushy at all. You should have to bite into both.

Two alternate versions of this salad work well too. Thinly-sliced Fresno peppers are a nice touch of color, and if you can find them, Champagne mangoes take the salad to the next level — they're a little more tart than sweet. You're going to get some sweetness from these shrimp anyway.

Also consider grilling the fruit. A little char on the mango, avocado, and tomato will bring another whole dimension to the salad.

Click here to see 8 Fresh Fruit Salads. 


Heat up your grill or grill pan. Place the mango and avocado in a bowl and squeeze the lemon juice over them. Toss gently. Add tomato, julienned jicama, and thinly-sliced jalapeño. Lightly drizzle olive oil. Season with salt and pepper. Set aside.

Toss Mayan shrimp with olive oil, salt, pepper, and red pepper flakes. When your grill is super hot place them on. Turn in a minute to a minute and a half (don't overcook!). Plate shrimp on top of salad and dig in.


Calories per serving:

365 calories

Dietary restrictions:

High Fiber

Daily value:



  • Fat 24g 38%
  • Carbs 40g 13%
  • Saturated 4g 18%
  • Fiber 13g 52%
  • Sugars 25g
  • Monounsaturated 16g
  • Polyunsaturated 3g
  • Protein 5g 9%
  • Sodium 306mg 13%
  • Calcium 43mg 4%
  • Magnesium 62mg 16%
  • Potassium 1,045mg 30%
  • Iron 1mg 7%
  • Zinc 1mg 7%
  • Phosphorus 105mg 15%
  • Vitamin A 117µg 13%
  • Vitamin C 83mg 139%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 0mg 15%
  • Niacin (B3) 4mg 18%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 186µg 47%
  • Vitamin E 5mg 26%
  • Vitamin K 41µg 52%
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