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.
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
Ingredients
- 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
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
In a large bowl combine sour cream, brown sugar, lime juice and lime zest. Mix well and set to the side.
Dice
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.
FAQs
Here are all the frequently asked questions when making this Shrimp and mango salad.
This mango shrimp salad feeds about 4 adults. You can feed more adults/kids by adding additional shrimp and mango.
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.
Shrimp salad last at most 3 days in the refrigerator.
Tips & Tricks
- 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
Looking for more tropical recipes? Try a few of my favorite tropical recipes.
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!
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Mango Shrimp Salad
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
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