Blackened Shrimp Salad with Mango Vinaigrette (Whole30)

  • Author: Marissa Allen
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20
  • Yield: 6 servings
  • Category: salad
  • Method: saute


This Blackened Shrimp Salad with Mango Vinaigrette is colorful, the flavors are bright, and the shrimp is delicious.


  • 1 lb raw shrimp, deveined. peeled (optional but suggested) 
  • 1-2 tbsp tbsp blackened seasoning
  • 2 tbsp avocado oil
  • 2 C Spinach
  • 2 C mixed greens
  • 1 cucumber, sliced into ribbons
  • 1 carrot, thinly spiced
  • 1/4 watermelon radish, thinly sliced
  • 2 avocados, cut into wedges
  • 3 mangoes (1.5 for the dressing, 1.5 for the salad)
  • 1/2 small shallot, diced
  • Juice from 3 limes (or any combination of lemon, lime, and orange)
  • 2 tbsp rice wine or champagne vinegar
  • 1/2 C olive oil
  • 1/4-1/2 tsp. salt, to taste
  • 1/4 tsp pepper


  1. Season shrimp: make sure the shrimp is dry and toss with blackened seasoning. Preheat cast iron skillet to medium high.
  2. Prepare Vinaigrette: In a blender, combine 1.5 diced mango, shallot, lime juice, rice wine vinegar, olive oil, salt and pepper. Pulse till smooth.
  3. Cook shrimp in 2 tbsp of avocado oil on medium heat. ~5 minutes
  4. Put everything together. Place mixed greens in a large bowl and top with cucumbers, carrots, watermelon radishes, remaining diced mango, and avocado wedges. Pile shrimp in the middle and serve dressing on the side!

Keywords: salad, summer, bbq, shrimp, cajun