This Shrimp Mango Arugula Salad pairs sweet mango and papaya with creamy avocado and lemon-pepper grilled shrimp for a bright, refreshing salad that’s ideal for warm weather.
This salad was inspired by a favorite summertime dish I discovered at Queenstown in San Diego. If you’re nearby and haven’t tried their menu, it’s worth a visit. I recreated my own version at home using extra shrimp I had on hand, and the result was a light but satisfying salad with layered, contrasting flavors.
Sweet, tangy fruit balances the peppery bite of arugula and the savory brightness of lemon-pepper shrimp. The avocado adds a silky, rich texture while fresh mint lifts the whole dish. It’s quick to prepare, makes a great lunch or light dinner, and is perfect for backyard cookouts or casual weekend meals.
Grilled shrimp ingredients
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 cloves garlic, crushed
- 1 tsp black pepper (or lemon-pepper seasoning to taste)
- 8 large shrimp, peeled and deveined
Salad ingredients
- 2 cups arugula, washed and dried
- 1/4 cup mango, diced
- 1/4 cup papaya, diced
- 1 avocado, diced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh mint, roughly chopped
Instructions
- In a shallow bowl or resealable bag, whisk together the 1/4 cup olive oil, 1/4 cup lemon juice, crushed garlic and black pepper to make the marinade.
- Add the shrimp to the marinade, turning to coat. Refrigerate for about 15 minutes to allow the flavors to develop. Do not marinate for too long, or the lemon juice can start to firm the shrimp.
- Heat a grill or grill pan to medium. Remove the shrimp from the marinade and grill 2–3 minutes per side, until pink and just cooked through. Avoid overcooking so the shrimp remain tender.
- While the shrimp grill, combine the arugula, diced mango, diced papaya and avocado in a large mixing bowl.
- Drizzle the tablespoon of olive oil and the tablespoon of lemon juice over the salad and gently toss to combine.
- Add the grilled shrimp to the salad, toss lightly to distribute, and finish with the fresh mint scattered on top.
- Serve immediately so the avocado stays fresh and the shrimp remain warm. This recipe serves two as a light main course or four as a side.
Tips and variations
- Substitute the shrimp with grilled scallops or sliced chicken breast for a different protein.
- If mangoes are not in season, ripe peaches or nectarines make excellent alternatives.
- For extra heat, add a pinch of red pepper flakes to the shrimp marinade or a few slices of jalapeño to the salad.
- Swap arugula for mixed baby greens if you prefer a milder base.
- To make this salad ahead, keep shrimp and dressing separate and assemble just before serving to maintain texture.
Serving suggestions
This Shrimp Mango Arugula Salad is delicious on its own or paired with a light crusty bread. It also works well alongside grilled corn, a chilled white wine or a sparkling water with lime for a refreshing summer meal.
Make-ahead and storage
If you need to prepare parts of this recipe in advance, chop the fruit and greens and store them separately in airtight containers in the refrigerator. Grilled shrimp can be held for up to 24 hours and gently reheated or served chilled. Dress and combine everything just before serving for the best texture and flavor.
Recipe details
- Recipe name: Shrimp Mango Arugula Salad
- Servings: 2 people (as a main course)
- Prep time: 15 minutes (plus 15 minutes marinating)
- Total time: 29 minutes
- Author: Whitney Bond
Nutrition facts (per serving)
Approximate values per serving:
- Calories: 526 kcal
- Carbohydrates: 18 g
- Protein: 8 g
- Fat: 49 g (Saturated fat: 6 g)
- Cholesterol: 60 mg
- Sodium: 202 mg
- Potassium: 678 mg
- Fiber: 7 g
- Sugar: 6 g
- Vitamin A: 1045 mg
- Vitamin C: 47.9 mg
- Calcium: 84 mg
- Iron: 1.6 mg
Enjoy this vibrant Shrimp Mango Arugula Salad any time you want a bright, flavorful dish that celebrates summer fruit and simple grilled seafood. The balance of sweet, tangy and peppery flavors makes it one of the easiest ways to entertain without spending hours in the kitchen.