Shrimp, Mango & Pistachios Chopped Salad
Warm, seared shrimp paired with chilled, juicy fruit creates an immediate textural contrast that makes simple chopped salads so satisfying. Here, tender shellfish meets ripe diced mango and the earthy snap of chopped pistachios, brought together under a bright splash of lime vinaigrette. Because the ingredient list is intentionally minimal, each component gets room to stand out. The natural sweetness of fresh mango balances the savory, seasoned shrimp, while the nuts add substance and bite without feeling heavy.
Why this one works
- Quick cooking time on the stove makes it an effortless weeknight salad
- Contrasting textures between tender shrimp, juicy mango, and crunchy pistachios
- Balanced savory and sweet flavor profile tied together with fresh lime acidity
- Works equally well served slightly warm or gently chilled
What you’ll need
- 1 pound (450g) peeled shrimp Pat the shrimp thoroughly dry before seasoning so they brown nicely in the pan instead of steaming.
- 2 cups (300g) diced fresh mango Choose fruit that yields slightly to gentle pressure so it holds clean cubes when cut without turning mushy.
- 0.5 cup (60g) shelled pistachios Give them a rough, uneven chop so you get both fine bits and larger crunchy pieces throughout the salad.
- 1/2 teaspoon (3g) fine salt
- 1/4 teaspoon (1g) ground black pepper
TRY THIS NEXT: If these flavors sound good to you, Mango Pistachios Chickpea Crunch Salad with Poppy Seed Dressing is a natural one to save for next time.
What to have nearby
- Wide skillet for searing shrimp
- Sharp chef's knife and cutting board
- Large mixing bowl
- Tongs or spatula
Step-by-step instructions
Start by cooking the seasoned shrimp over medium-high heat until they curl and turn opaque. Once cooked, gently fold them with the prepared mango, toss with the dressing, and finish with the pistachios right before dishing up.
- 1Step 1
Season the shrimp with salt and pepper and sear in a pan until pink and opaque.
- 2Step 2
In a large bowl, combine the diced mango and cooked shrimp.
- 3Step 3
Add chopped pistachios for crunch.
- 4Step 4
Toss with a light lime vinaigrette and serve immediately.
ALSO GOOD: If these flavors sound good to you, Shrimp, Grapefruit & Almonds Chopped Salad is a natural one to save for next time.
A few things worth knowing
- Avoid overcrowding the skillet so the shrimp sear evenly and develop good surface color.
- Let the cooked shrimp cool for a minute or two before combining with the mango so the fruit remains fresh and firm.
- Add the chopped pistachios at the very end to preserve their crisp texture.
- Toss the lime vinaigrette gently to avoid crushing the ripe mango pieces.
Ways to make it your own
- Serve over a bed of tender baby greens or butter lettuce for extra volume.
- Garnish with freshly torn cilantro or mint leaves just before serving.
Serving suggestions
This salad makes a vibrant lunch or light supper on its own, but it pairs wonderfully alongside warm artisan bread, steamed jasmine rice, or crunchy plantain chips to catch any remaining dressing.
Storage & reheating
Assemble and dress the salad right before eating for the best texture. If storing leftovers, keep the components in an airtight container in the refrigerator and enjoy promptly, noting that the nuts will soften the longer they sit with the dressing.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I serve the shrimp cold instead of warm?+
Yes, you can cook the shrimp ahead of time and chill them completely before tossing with the mango and pistachios.
What size shrimp works best?+
Medium to large peeled shrimp work well because they sear quickly without overcooking and match the size of the diced mango chunks.
With minimal prep and a fast turn in the skillet, this chopped salad delivers bright fruitiness, savory seafood, and satisfying crunch in every forkful.
Shrimp, Mango & Pistachios Chopped Salad
Tender seared shrimp tossed with sweet diced fresh mango and crunchy chopped pistachios, finished with a crisp light lime vinaigrette.
Ingredients
- 1 pound (450g) peeled shrimp
- 2 cups (300g) diced fresh mango
- 0.5 cup (60g) shelled pistachios
- 1/2 teaspoon (3g) fine salt
- 1/4 teaspoon (1g) ground black pepper
Instructions
- Season the shrimp with salt and pepper and sear in a pan until pink and opaque.
- In a large bowl, combine the diced mango and cooked shrimp.
- Add chopped pistachios for crunch.
- Toss with a light lime vinaigrette and serve immediately.
Nutrition
You might also like these recipes
Mango Pistachios Chickpea Crunch Salad with Poppy Seed Dressing
Toss tender cooked chickpeas, sweet diced mango, and crunchy pistachios with a simple olive oil and poppy seed dressing for a vibrant salad.
Shrimp, Grapefruit & Almonds Chopped Salad
Tender sautéed jumbo shrimp, tart ruby red grapefruit segments, baby greens, and toasted sliced almonds tossed in a simple honey and olive oil dressing.
Shrimp, Orange & Cucumber Chopped Salad
Chilled steamed shrimp tossed with juicy orange segments, crisp diced cucumber, fresh cilantro, and a simple citrus olive oil dressing.
Save the recipes you want to make next.
Browse more recipes or follow the Pinterest profile for the latest food ideas from this collection.