Roasted Shrimp and Mango Salad

Prep Time
30 min
Cook Time
10 min

Each serving (1/10 of recipe) contains 182 calories, 10 g carbohydrate (3% Daily Value), 1.3 g fiber (5% Daily Value), 14 g protein (28% Daily Value), 10 g fat (16% daily value), 2 g saturated fat (9% Daily Value), 116 mg cholesterol (39% Daily Value), 611 mg sodium (25% Daily Value), and 262 mg potassium (7% Daily Value).


  • 2 pounds large shrimp, peeled and deveined
  • 6 tablespoons extra virgin olive oil
  • 2 teaspoons paprika
  • Salt and pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 6 cups (10 ounces) mixed baby lettuces, washed and dried
  • 2 large mangos (about 2 pounds), peeled, pitted and diced 1/4 cup shaved or shredded Parmesan cheese
  • 1/4 cup shaved or shredded Parmesan cheese

Results will show the 20 closest retailers to the zip code or city entered. For results closest to where you live we recommend using your zip code.


Preheat oven to 400 degrees. On large rimmed baking sheet, toss shrimp, with 2 tablespoons extra virgin olive oil, paprika, ¼ teaspoon salt and ¼ teaspoon pepper. Roast until pink and cooked through and beginning to lightly brown, 8 to 10 minutes. Remove from oven and transfer to bowl to chill in refrigerator.

In large bowl, whisk together remaining 4 tablespoons extra virgin olive oil, lemon juice and honey, season with salt and pepper. Toss lettuce, mango and chilled shrimp in olive oil lemon juice mixture, divide among plates, and sprinkle with Parmesan.

Categories: Salads