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Baltimore MD 21212

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Baltimore MD 21210

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Shrimp & Mango Salad with Honey Lime Vinaigrette

  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Serves: 4

A tropical, summertime salad that takes minutes to prepare.


1 lb. raw shrimp, 16-20 count

1T. + 1T. olive oil

1T. Todd's Bayou Dirt seasoning

Juice of 1 lime

1 t. Worcestershire sauce


5 oz. spring mix

2 c. romaine lettuce, chopped

1 avocado, diced

1 mango, diced

1 large tomato, diced

1/2 red onion, sliced vertically

1/4 c. shelled pistachio nuts, coarse chopped

1/2 c. Maytag blue cheese, cubed, optional



3 T. fresh lime juice

1 T. honey

1 t. Dijon mustard

2T. + 1 t. fresh cilantro, chopped

1 t. fresh mint, chopped

1/4 t. coarse kosher salt

1/4 t. fresh ground pepper

1/2 c. olive oil


To Prepare

In a large bowl, whisk together 1 T. olive oil, Todd's Bayou Dirt, lime juice and Worcestershire sauce. Peel and devein shrimp, then add to marinade, turning to coat.

Meanwhile, heat charcoal or gas grill for direct medium-high heat. If desired, shrimp can be cooked in a non-stick skillet or grill pan over medium-high heat. Thread shrimp onto metal skewers or wooden skewers soaked in water for 30 minutes. Brush grill with oil. Using tongs, carefully add shrimp to hot grill rack.  Cook for 4 minutes on each side, so that shrimp are slightly charred on the surface and opaque. Remove from grill and set aside.

Mix together greens, avocado, mango, tomato and onion. Add blue cheese, if desired. Whisk together all ingredients for the vinaigrette, except 1 t. chopped cilantro. Toss greens mixture with half of dressing.


To Serve

Pile dressed greens on large platter. Remove shrimp from skewers and add to the greens. Drizzle 1 T. of reserved vinaigrette over the shrimp, then top with chopped pistachios and fresh cilantro.

Pair with Mount Nelson Sauvignon Blanc.

Eddie's Recipe Tip:

Use the seasoned shrimp with mango and avocado as a filling for shrimp tacos.