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6 min read

Shrimp & Mango Salad with Avocado Vinaigrette

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Suggested Wine Pairing: Malvasia Bianca


  • 2 lbs shrimp, peeled and deveined
  • 2 tsp chipotle chili powder
  • 1 tsp smoked paprika
  • 1 tsp honey
  • 1 lemon, zested
  • 1 lime, zested
  • 1 cup cherry tomatoes
  • Kosher salt
  • Black pepper
  • Ciabatta bread, sliced thick
  • 6 cups mixed greens (spinach or arugula)
  • 1 mango, thinly sliced
  • 2 ears of corn, grilled and kernels removed

Avocado Vinaigrette

  • 1 avocado, halved and pitted
  • 1 cup fresh cilantro
  • 1 lime, juiced
  • 2 Tbsp apple cider vinegar
  • Kosher salt, to taste
  • 1 jalapeño, halved and seeded


In a medium bowl, combine the shrimp, olive oil, chili powder, paprika, honey, lemon zest, lime zest, and a pinch of salt and pepper.

Preheat outdoor grill or grill pan to high. Thread 4-5 shrimp on skewers and grill each skewer for 2 minutes per side or until shrimp is cooked through.

Meanwhile, rub ciabatta bread with olive oil and grill for 2-3 minutes per side or until toasted and lightly charred on the outside.

Avocado Vinaigrette

Combine all vinaigrette ingredients in a blender, add 1/4 cup water and blend until smooth, adding more water if needed to thin vinaigrette.

To assemble, arrange salad greens in a large bowl and top with mangos, corn, and tomatoes. Slide shrimp off skewers and add to salad. Tear ciabatta bread over the salad. Serve the vinaigrette drizzled over top.