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Katie's Cucina » Recipes » Seafood

Mango Shrimp Salad

Published: Sep 11, 2021 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Two white plates stacked with lettuce leaves and shrimp salad and recipe title on post for Pinterst.

Mango Shrimp Salad is the perfect way to use up cooked leftover shrimp. Juicy shrimp mixed with diced fresh mango in a sweet sour cream sauce mixed with herbs makes for the most amazing shrimp and mango salad.

White plate with lettuce and Mango Shrimp Salad on top.

If you love shrimp, then you are going to love my Mango Shrimp Salad recipe. I grew up eating shrimp salad sandwiches but always with canned shrimp. Never with fresh shrimp. Then as I grew older I started experimenting more in the kitchen.

Why this Recipe Works

If you have leftover shrimp, this is an easy way to use up the leftovers and transform them into something new. I recently had leftover shrimp from hosting a shrimp boil. That’s when I decided it was time to make my favorite small batch prawns and mango in a creamy sweet sauce. Sour cream is the base for the sauce paired with brown sugar, lime zest, and lime juice.

Table of contents

  • Why this Recipe Works
  • Ingredients
  • Directions
    • How to Toast Coconut Flakes
    • Make the Sauce
    • Dice
  • FAQs
  • Tips & Tricks
  • Tropical Recipes

Ingredients

Ingredients on countertop: mango, brown sugar, chives, shrimp, coconut flakes, sour cream, lime, parsley.
  • Shrimp – You will need cooked shrimp. If I happen to have leftover cooked shrimp from a shrimp boil, I’ll use the leftover shrimp for this recipe.
  • Mango – You can use fresh or previously frozen but thawed diced mango.
  • Sour Cream – A little bit of sour cream goes a long way.
  • Herbs – I like the combination of fresh chives and parsley.
  • Lime – I use a half lime, juiced and zested.
  • Sugar – A little brown sugar sweetens the creamy sauce that shrimp and mango rest in.
  • Coconut Flakes – I love the crunch and texture that the coconut flakes give to this dish. It’s important you toast the coconut flakes to ensure they have optimal flavor.

Directions

How to Toast Coconut Flakes

Two photos; left of coconut flakes on a pan right of toasted coconut flakes.

Place shredded coconut in a small frying pan on high heat. Stir continuously until browned. Remove from heat and set to the side.

Make the Sauce

Two photos split; left of ingredients in bowl, right of mixed sauce.

In a large bowl combine sour cream, brown sugar, lime juice and lime zest. Mix well and set to the side.

Dice

Green cutting board with chopped shrimp and mangos with serrated knife.

Next, dice the shrimp and mango.

Top view of a glass bowl on a marble counterotp with mago, sour cream, chives, and shrimp.

Add the shrimp and mango to the sauce bowl, Then sprinkle in the the fresh parsley and chives. Mix well.

Top view of a glass bowl filled with shrimp salad and toasted coconut.

Lastly, add in the toasted coconut flakes. Mix well again. Seal the bowl with plastic wrap and let chill for 30 minutes in the refrigerator.

Top view of a glass bowl of shrimp with sauce and mango.

FAQs

White plate with lettuce leaves and shrimp with sauce.

Here are all the frequently asked questions when making this Shrimp and mango salad.

How many people does this shrimp salad recipe feed?

This mango shrimp salad feeds about 4 adults. You can feed more adults/kids by adding additional shrimp and mango.

What is shrimp salad made of?

Shrimp salad is traditional made of shrimp, mayonnaise or sour cream in this case, fresh herbs, and depending on the variety can have minced celery, onion, or fruit like mango for this recipe.

How long does shrimp salad last in the refrigerator?

Shrimp salad last at most 3 days in the refrigerator.

Tips & Tricks

Glass bowl on a blue cloth filled with Mango Shrimp Salad .
  • Storage – I like to use a glass container to store the mango shrimp salad. This salad is good for up to 3 days in the refrigerator.
  • Mango – You can use fresh mango or thawed (previously frozen) mango. The flavors will yield the same results.
  • Coconut Flakes – You can use sweetened or unsweetened coconut flakes for this recipe. Just make sure you take the time to toast the coconut before you mix it in the salad. You can even toast a little extra to top the salad before you eat it.
  • Ways to Enjoy Mango Shrimp Salad – I love to enjoy this shrimp salad on a bed of lettuce; however, you can also eat it on a croissant, sandwich bread, a King’s Hawaiian Roll, or even on crackers. That options are unlimited.
  • Watery – It is normal for your shrimp salad to become watery as time passes. The shrimp and mango will let out additional liquid as it sits in the sauce.

Tropical Recipes

Close up of lettuce leaves with shrimp salad and lime wedges.

Looking for more tropical recipes? Try a few of my favorite tropical recipes.

  • Tropical Ham Salad Sandwiches
  • Tropical Parfaits with Coconut Lime Granola
  • Tropical Dream Drink Recipe
  • Black Bean Mango Salad

If you make this mango shrimp salad recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

White plate with lettuce and Mango Shrimp Salad on top.

Mango Shrimp Salad

Mango Shrimp Salad is the perfect way to use up cooked leftover shrimp. Juicy shrimp mixed with diced fresh mango in a sweet sour cream sauce mixed with herbs makes for the most amazing shrimp and mango salad.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 83kcal
Author: Katie

Equipment

  • Mixing Bowl

Ingredients

  • ¼ cup shredded coconut flakes toasted
  • ¼ cup sour cream
  • 1 tablespoon brown sugar
  • 12 large shrimp diced
  • ½ cup mango diced
  • ½ lime juice and zested
  • 1 tablespoon fresh parsley minced
  • 1 tablespoon fresh chives minced

Instructions

  • Place shredded coconut in a small frying pan on high heat. Stir continuously until browned. Remove from heat and set to the side.
  • In a large bowl combine sour cream, brown sugar, lime juice and lime zest. Mix well and set to the side.
  • Next, dice the shrimp and mango.
  • Add the shrimp and mango to the sauce bowl, Then sprinkle in the the fresh parsley and chives. Mix well.
  • Lastly, add in the toasted coconut flakes. Mix well again. Seal the bowl with plastic wrap and let chill for 30 minutes in the refrigerator.

Notes

  • Storage – I like to use a glass container to store the mango shrimp salad. This salad is good for up to 3 days in the refrigerator.
  • Mango – You can use fresh mango or thawed (previously frozen) mango. The flavors will yield the same results.
  • Coconut Flakes – You can use sweetened or unsweetened coconut flakes for this recipe. Just make sure you take the time to toast the coconut before you mix it in the salad. You can even toast a little extra to top the salad before you eat it.
  • Ways to Enjoy Mango Shrimp Salad – I love to enjoy this shrimp salad on a bed of lettuce; however, you can also eat it on a croissant, sandwich bread, a King’s Hawaiian Roll, or even on crackers. That options are unlimited.
  • Watery – It is normal for your shrimp salad to become watery as time passes. The shrimp and mango will let out additional liquid as it sits in the sauce.

Nutrition

Serving: 0.25c | Calories: 83kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 28mg | Potassium: 94mg | Fiber: 1g | Sugar: 9g | Vitamin A: 434IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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