Shrimp Mango Salad


For the Dressing:

  • 2 tbsp. white or yellow miso
  • 1 tbsp. freshly grated ginger
  • 2 tbsp. honey
  • 2 tbsp. lime juice
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. toasted sesame oil

For the Salad:

  • 1 lb. medium shrimp, peeled and deveined
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • 1/2 medium head napa cabbage, thinly sliced
  • 1 large or 2 small ripe mangos, chopped
  • 2 small cucumbers (such as Persian cucumbers), chopped
  • 1 ripe avocado, cubed
  • Roughly chopped toasted salted peanuts, for garnish
  • Fresh basil or cilantro leaves, for garnish


  1. Whisk to combine all dressing ingredients in a medium bowl.
  2. Season shrimp all over with salt and pepper. In a large skillet, heat oil over medium heat. Add shrimp and cook until pink and opaque, about 2 minutes per side. Transfer to a plate to cool.
  3. Combine cabbage, mango, cucumbers, and avocado in a large bowl. Add dressing and toss gently to coat and mix the ingredients.
  4. Serve salad topped with shrimp, chopped peanuts, and herbs.

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