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    You are here: Home / Recipes / Mango, Shrimp and Arugula Salad

    Mango, Shrimp and Arugula Salad

    Published on Jun 25, 2012 · Last updated on Oct 25, 2018 · 5 Comments

    209 shares
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    Mango Shrimp Arugula Salad served on a green plate

    This easy Mango Shrimp Arugula Salad comes together in only 15 Minutes. Served with a simple Dijon Mustard Vinaigrette, this low carb, and paleo salad recipe makes for the perfect light appetizer or lunch.

    Mango Shrimp Arugula Salad served on a green plate on a bamboo mat with a mango in the background

    Wow. I can't believe this recipe for Mango Shrimp and Arugula Salad is actually my first post.

    I DID IT! I've started my own food blog! It has been on my mind for a while now, but I told myself I would launch it later... I didn't really know when, but later, you know.

    I've always loved to cook and bake, it has been a passion for years now. Cooking for others, and especially for my boyfriend Solal makes me very happy. Now that I've started Not Enough Cinnamon, I will be able to share this love with a larger crowd and I'm really excited about that.

    Overhead shot of Mango Shrimp Arugula Salad served on a green plate placed on a bamboo mat with chopsticks on the side

    Enough with the talking now, let's EAT! So, this easy recipe for Mango, Shrimp, and Arugula Salad is a salad recipe I really like - you don't start a food blog with a recipe you don't really like right?-

    I think this summery light and healthy Arugula Salad has the perfect combination of flavors. It's sweet, salty and tangy at the same time - like an explosion for your taste buds. No, no, I am not exaggerating - I never do - I mean it.

    Well ok, sometimes I do exaggerate a little bit. But not when it comes to this Arugula Salad. I promise.

    Close-up of Mango Shrimp Arugula Salad topped with red onion slices and fresh cilantro

    You will love this Mango, Shrimp and Arugula Salad!  It is an easy, healthy arugula salad recipe that is very simple to follow and once you've prepared the salad ingredients, it comes together in a few seconds. Also, this salad recipe happens to be paleo and clean eating-friendly.

    The only key to success in this Mango Shrimp Arugula Salad recipe lies in the mango: make sure to use a ripe mango. If your mango is not ripe enough, the taste of your healthy arugula salad will be just bland. You want a juicy, full of flavors and loaded with good sugars mango.

    Not sure how to choose the perfect mango? Check out this article!

    I really hope you get to try this gorgeous and surprisingly easy Mango Shrimp and Arugula Salad! You will find yourself making it again and again.

    Mango Shrimp Arugula Salad topped with red onion slices and cilantro, served on a green plate placed on a bamboo mat with a mango in the background

    If you tried this Mango Shrimp Arugula Salad, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

    Mango Shrimp Arugula Salad served on a green plate
    5 from 1 vote
    Print

    Mango Shrimp and Arugula Salad

    This easy Mango Shrimp Arugula Salad comes together in only 15 Minutes. Served with a simple Dijon Mustard Vinaigrette, this low carb and paleo salad recipe makes for the perfect light appetizer or lunch.

    Course Main Course, Salad
    Cuisine American
    Keyword appetizer, healthy, low carb
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 2
    Calories 278 kcal

    Ingredients

    • 1 ripe mango cubed (about 1 ½ cup)
    • 10 oz cooked shrimps peeled and deveined
    • ½ small red onion sliced (about ⅓ cup)
    • 4 cups arugula
    • 1 lemon juiced
    • cilantro or parsley for garnish optional

    For the vinaigrette:

    • ¼ tsp dijon mustard
    • 1 tsp cider vinegar
    • 1 tbsp olive oil

    Instructions

    1. In a small bowl, combine mustard, vinegar and olive oil. Mix well.
    2. Arrange arugula in two plates or large bowls.
    3. Pour vinaigrette and toss.
    4. Add mango, shrimp and onion. Drizzle with lemon juice.
    5. When ready to eat, toss well. Garnish with cilantro or parsley.

    Recipe Notes

    You can easily double or triple this recipe if you have a crowd to feed!

    Nutrition Facts
    Mango Shrimp and Arugula Salad
    Amount Per Serving (1 half)
    Calories 278 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Cholesterol 357mg119%
    Sodium 1121mg49%
    Potassium 439mg13%
    Carbohydrates 17g6%
    Fiber 2g8%
    Sugar 13g14%
    Protein 31g62%
    Vitamin A 1840IU37%
    Vitamin C 49.7mg60%
    Calcium 285mg29%
    Iron 3.7mg21%
    * Percent Daily Values are based on a 2000 calorie diet.

    More salads recipe you might like:

    • Asian Slaw with Peanut Ginger Dressing
    • Watermelon Salad with Feta and Mint
    • Grilled Chicken and Grape Salad
    • Thai Salmon Salad with Sweet Chili Sauce

     

    « How to select and store mangoes
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    Reader Interactions

    Comments

    1. Bjork

      June 26, 2012 at 1:14 am

      Congrats on launching the blog Marie! Everything looks awesome. We're excited to see where you go with it.

      Reply
      • Marie

        June 26, 2012 at 10:46 am

        My very first comment is from Pinch of Yum...! What a honor!! Thank you for your sweet comment, it means a lot. Make sure to come back soon!

        Reply
    2. Riley

      June 28, 2012 at 6:41 pm

      Yum! This looks like a delicious combination of flavors. Can't wait to try it!

      Reply
      • Marie

        June 29, 2012 at 5:16 pm

        You bet it is!! I'm totally addicted with this salad lately! I'm pretty sure you won't be disappointed 🙂

        Reply
    3. 40A.

      August 06, 2018 at 8:24 pm

      Such a great summery salad! Perfect as an appetizer or light lunch! On top of that, it's so easy to make!

      Reply

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