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Shrimp Salad with Mango Vinaigrette

30 Minutes
4 People
A plate of shrimp salad with mango vinaigrette.


24 fresh asparagus spears, blanched (approx 12 oz)
1 1/2 cups orange sections
3/4 lb cooked shrimp
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
4 Flatbread, or a crusty multigrain sourdough bread

Mango Vinaigrette Dressing
1 Tbsp minced shallots
1/2 cup mango puree
1/2 tsp minced Serrano peppers
1/4 cup rice vinegar
1 Tbsp extra-virgin olive oil
1/8 tsp sea salt

Tip: For Mango Puree, place 1 1/4 cups mango and 1/4 cup cane sugar in a blender container. Puree until smooth.


  1. Place shallots, mango puree, peppers, vinegar, olive oil and salt in a blender and puree. Once dressing is emulsified, place in a small bowl and set aside.

  2. In a large bowl, mix together asparagus, oranges, cooked shrimp, salt and pepper.

  3. Pour dressing over salad and toss to combine.

  4. Serve 1 cup of Shrimp Salad with one flatbread.


Calories 255
Protein 23g
Sodium 494mg
Carbohydrates 31g
Fat 5g
Fiber 5g
Cholesterol 129mg
Servings 4