Shrimp Taco Salad with Corn Salsa and Mangoes

Taco salad? With shrimp? And mangoes?! Yes please!

You had me at taco, but when you added shrimp and mangoes, all bets are off.

Shrimp is always a plus but if I was being honest, the mango was what won me over. A nice ripe mango can elevate a dish to a whole other level and this salad is no exception.

Tip: when picking out a mango, there are a few things you need to look for. The mango should be heavy in weight for its size. What that means is when you pick it up, it should feel heavier than you anticipated. It should also meet the squeeze test. When you give it a small squeeze, the mango should give just a little. Lastly, it should smell sweet when you put it up to your nose.

This recipe makes a lot, which is great for lunches during the week! But if you are making this only for yourself or if you don’t want to have leftovers, I suggest cutting the recipe in half.

If you are not a fan of shrimp or if you are allergic, you can swap out the shrimp for chopped chicken, steak, or tofu (note: if you do swap the shrimp out, the marinating time will increase depending on the protein you choose).

You can also add additional items to the salsa like avocados. If you don’t want a salad, you can always turn this into tacos! A nice crunchy tortilla would be wonderful with this dish (you will just need to make sure that you remove the tails from the shrimp before putting them in the taco shells).

The recipe is completely adaptable to your preferred tastes.

This dish is also not very spicy (especially in comparison to a few of the other recipes I have posted), but if you want to amp up the spice, consider adding a Serrano chili to the salsa.

Shrimp Taco Salad with Corn Salsa and Mangoes


  • 4 ears corn, roasted
  • 4 medium scallions or red onions, sliced/chopped thinly
  • 3 medium tomatoes, diced
  • 3 T fresh lime juice (approximately 1 1/2-2 limes)
  • 2 T fresh cilantro, finely chopped
  • 1 1/2 tsp salt (more or less as needed)
  • 1 mango, chopped
  • 1 Serrano chili, finely chopped (optional)

Cut the corn off of the cob. In a large bowl, combine all the ingredients and mix well. Refrigerate for at least 30 minutes to allow the flavors to meld together.


  • 2 T fresh lime juice (approximately 1 1/2-2 limes)
  • 2 T olive oil
  • 4 tsp chipotle powder
  • 1/2 tsp salt
  • 1/4 tsp ground cumin
  • 2 lbs large shrimp, peeled and deveined

Combine all the ingredients but the shrimp in a large bowl. Whisk well to combine.

Add in shrimp and allow to marinate for 10-15 minutes.

Heat a large skillet* over medium high heat. Do not add oil, there is enough oil on the shrimp to keep it from sticking. Place the shrimp in the skillet in one layer making sure you do not overcrowd the pan. You will probably have to do this in batches. Cook the shrimp for about 2-3 minutes per side until the shrimp is pink. Be careful not to over cook the shrimp.

*The shrimp can also be grilled. To do this, soak approximately 10 wooden skewers in water for 30 minutes. Skewer the shrimp. Place skewers in a single layer on the grill. Grill until grill marks appear on the shrimp (approximately 4 minutes), flip and finish cooking.

Top a bed of lettuce with the salsa and shrimp. Add sour cream, cheese, etc.

The macro count for 1/6 of the shrimp and 1/8 of the salsa is

  • 5 grams fat
  • 14 grams carbohydrates
  • 38 grams protein

Recipe inspiration from Chowhound.


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