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Lunch Recipes

Shrimp Mango Toss Recipe Will Be Your New Favorite Salad — So Easy + Delicious

Green Tabasco sauce is the secret ingredient in our quick-prep dressing 

When the temperatures are rising outside, the last thing you want to is cook over a hot stove. That’s why we love a good salad. The only trouble? Sometimes they can get a bit boring. To the rescue: Our Shrimp Mango Toss recipe. We paired succulent shrimp with sweet mango and creamy avocado for the perfect mix of flavors and textures.

Tying it all together is a zesty citrus vinaigrette that gets a quick hit of heat thanks to green Tabasco sauce. We like to use mixed greens for our base, but arugula would be just as delicious plus give it a nice peppery kick. 

Also making this super speedy? We start with precooked shrimp. But if you have a bit more time, grilled shrimp would make it even more delicious. And be sure to check out our hack for peeling mangoes before you start. Give the salad a go, and let us know how you like it in the comments!


4 serving

Total Time

Prep Time


  • 2 limes
  • ¼  cup olive oil
  • 1 tsp. green Tabasco sauce
  • 1 mango
  • 1 avocado
  • 1 cup cherry tomatoes
  • 8 cups baby mixed greens
  • 12 oz. cooked, peeled, deveined shrimp


• Grate 1 tsp. zest and squeeze 2 Tbs. juice from limes. In large bowl, whisk olive oil, Tabasco, lime juice, zest, ⅛ tsp. salt and ⅛ tsp. pepper until combined; reserve. 

• Peel mango; cut thin slices surrounding pit. Peel, pit and halve avocado; cut into 1 ¼”-thick slices. Quarter cherry tomatoes. 

• Place greens on large serving plate. Top with mango and avocado slices, tomatoes and shrimp. Drizzle with dressing.


  • Calories: 360 kcal
  • Fat: 22 gram
  • Saturated Fat: 3 gram
  • Protein: 25 gram
  • Carbohydrate: 24 gram
  • Fiber: 7 gram
  • Cholesterol: 160 mg
  • Sugar: 13 gram
  • Sodium: 240 mg
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