Recipe Overview
Mango & Shrimp Salad brings together warm shellfish and cool fruit in a plated composition that feels both refined and effortless. Tender tiger shrimp are paired with ripe mango, delicate chervil, and mizuna, then finished with a silky mango vinaigrette that ties sweetness, acidity, and freshness into one elegant first course.
Why It Works
The sweetness of mango softens the natural salinity of shrimp, while mizuna adds a light peppery lift and chervil brings a delicate herbal finish. The vinaigrette keeps everything glossy and bright.
Chef’s Approach
Cook the shrimp gently so they stay tender and succulent. Use ripe mango that is sweet but still holds its shape, and assemble just before serving so the salad keeps its contrast and freshness.
Ingredients
- 2 large tiger shrimp, cleaned
- 200 g ripe mango, diced
- 30 g small shallot, finely chopped
- 30 g mango vinaigrette (recipe)
- 13.5 g extra-virgin olive oil
- 28 g mizuna leaves
- 8 g chopped fresh chervil
- Sea salt and freshly cracked black pepper
Preparation
- Prepare the mango vinaigrette in advance so it is ready for plating.
- Steam or poach the tiger shrimp gently until just opaque, then pat dry and coat lightly with a spoonful of the vinaigrette.
- Combine the diced mango and finely chopped shallot with the extra-virgin olive oil, a pinch of sea salt, black pepper, and the chopped fresh chervil.
- Spoon a small base of mango vinaigrette into a shallow bowl or plate.
- Add the mango mixture, then nestle the mizuna leaves into the composition.
- Top with the warm shrimp, drizzle with the remaining vinaigrette, and serve immediately.
Ready for Menu Planning
This seafood salad is ideal for elegant lunch menus, summer tastings, and upscale antipasto compositions, and is ready to slot into your Salad Station and Menu Builder structure.
Chef Notes
Do not overcook the shrimp. They should stay soft and juicy, especially against the ripe mango. This dish is best when the vinaigrette is balanced and the fruit is sweet but still clean and structured.
Service Suggestions
- Serve in shallow bowls for a refined plated look.
- Excellent as a warm-weather first course or seafood lunch salad.
- Finish with extra fresh chervil just before service.
- Pairs beautifully with crisp Tuscan white wine.
| Calories | 160 kcal |
| Protein | 12 g |
| Carbohydrates | 14 g |
| Fat | 6 g |
| Fiber | 2 g |
| Cholesterol | 60 mg |
| Sodium | 180 mg |