Pinch and Swirl

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Shrimp and Green Mango Salad

Filed Under: Fall & Winter, Fish And Seafood Recipes, Salad, Spring & Summer

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Spending 65 days in Italy sounds like a lot, and it was. It was wonderful, most of the time. But sometimes it overwhelmed and exhausted us.

We blogged about our adventures nearly every day and, being so far from home, always appreciated comments from friends and family. But one of our most faithful commenters – one that often popped in with encouragement and suggestions along the way – was, at the time, a complete stranger. He went by ‘Colo,’ and later we learned his name was Tom.

We’ve stayed friends since then and I have him to thank for this recipe.

Until Tom told me about it, I hadn’t heard of the cookbook compiled by Morgan Freeman and some other celebrities to raise money for 2004 hurricane victims in Grenada. The book is called, Morgan Freeman and Friends: Caribbean Cooking for a Cause. The recipe for this salad was Ben Affleck’s contribution and about it Tom said, “A flavor explosion awaits.”

I ordered the book immediately.

Green Mango

As usual, Tom was right.

It’s the first salad I’ve ever made that has no oil, and not even salt or pepper! Strangely, the salad doesn’t need them and could distract from the intensity of the other flavors, just as with Bacon Wrapped Shrimp, Bacon Wrapped Scallops, Crab Cakes, Crab Salad and Shrimp Tacos enhancing flavors are all that’s needed.

Limes

For your sage advice on food and travel, we’ll always be grateful to you dear Tom!

Print Recipe

Shrimp and Green Mango Salad

Lightly adapted from Morgan Freeman and Friends: Caribbean Cooking for a Cause. This recipe makes far more dressing than you'll need for one salad. It's delicious on any sort of green, seafood or even fruit salad and (according to the cookbook) will last up to a month!
Prep Time15 mins
Total Time15 mins
Course: Salad
Servings: 2 people

Ingredients

For the Dressing:

  • 1 Thai chile pepper
  • 1/2 cup honey
  • 1/2 cup apple cider vinegar
  • 1/2 cup fresh lime juice

For the Salad:

  • 12 medium shrimp peeled and deveined, poached and chilled
  • 1 red bell pepper cored, seeded and cut into thin strips
  • 1 green (unripe) mango peeled and cut into thin strips
  • 1 English cucumber cut into thin strips
  • 1 tablespoon grated fresh ginger
  • 10 mint leaves cut into thin strips
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup minced shallot
  • 1/4 cup dried pineapple chopped small

Instructions

To make the Dressing:

  • With gloved hands, remove and discard seeds from chile pepper and coarsely chop (you'll be liquifying it, so no need to be precise). In a blender, combine all dressing ingredients and blend until smooth. (Refrigerate unused amount for up to 1 month.)

To make the Salad:

  • In a salad bowl combine bell pepper, mango, cucumber, ginger, mint, cilantro and shallot; toss gently to evenly distribute ingredients. Add 1/4 cup dressing and toss lightly to coat. Divide salad between two plates, arrange shrimp on top and garnish with dried pineapple.
Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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Comments

  3. Marissa,
    This looks absolutely amazing! I love all the flavors – so fresh and light but still packed with flavor. 65 days in Italy sounds like a dream, but I can completely understand how it could also be overwhelming!

    Reply

  4. I love that story about Tom!! I also love the story behind the cookbook the recipe is from – how fabulous! I love hearing about celebrities doing things like that. Mind you, Morgan Freeman is a legend anyway. Legend x 10 million. The Shawshank Redemption remains as one of my all time fave movies 🙂

    This salad has me very curious. I trust your taste, so the next time I find green mango, I will try it. The whole no salt/pepper thing has me extremely curious! Not even a condiment with any salt in it….so interesting! 🙂

    Reply

  5. Italy is my dream vacation and I am finally going on it this year. I can’t wait! My mom used unripe mango strips in salads and dipping sauce when I was a kid, but I have never had it in a in a shrimp salad. This looks wonderful!

    Reply

  6. I love each ingredient you have added to this beautiful salad and I cannot wait to try it! I am so curious how it tastes 🙂

    Reply

  7. Ooo… I love a green mango salad, but I’ve never had one quite like this! All of those amazing flavors in the dressing and then adding shrimp!? You’re totally making my mouth water, Marissa!

    Reply

      • I think each star had a connection to the island and submitted a recipe from their favorite restaurant/chef. Ben Affleck’s hangout was/is Turks & Caicos and the restaurant where the recipe came from is named Lotus. It really is a fun cookbook and lots of pictures.

        Reply

  11. Wow, beautiful salad! What a kind friend – I love bloggers like that! You definitely had me wondering how this salad could go without any kind of oil or salt and pepper, but then I took one look at the ingredients list and I was sold! I mean, ginger, peppers, mango, pineapple, shallots…definitely an explosion of flavor, and one explosion I want to experience! Adding this to my summer salad list – thanks, Marissa!

    Reply

  12. Oh my goodness, this is clean eating at it’s best! I cannot wait to make this dish, Marissa, and you’ve inspired me to get back on track with my simple, fresh ingredients. Sometimes we get distracted and forget that the best taste comes when natural ingredients are allowed to shine. Love the photo, too! Thank you!

    Reply

  13. My mouth was honesstly watering reading this recipe, Marissa. Such a colourful salad – and I can just imagine the explosion of flavours you’d get from just one bite! Particularly love those thin mango strips!

    Reply

  14. Marissa,

    Over the years, we have had a great blog relationship. I am hoping that one day our paths will cross physically not just digitally. Of course, me being me, I have to add what I like to pair it with.

    The challenge with this dish is choosing a wine to enjoy with this dish. For me, it depends on how heavy one goes with that little vegetable which sometimes can make me run around the room if too much is added – a Thai Chile Pepper. If you tend to be heavy with the amount of pepper added, I would recommend an Alsatian Gewurztraminer. If you tone it down a Pinot Gris from Alsace or Oregon works well.

    My favorite pairing is to return to your 65 Days in Italy blog to Piemonte. This Caribbean treat shines with a Moscato d ‘Asti. Low alcohol percentage (5.5%), lots of flavor, hint of sweetness on finish, with light bubbles all add pizzazz this dish deserves. Refrain from going with any other Moscato from anywhere else but Asti. They tend to be excessively sweet. Whatever wine choice – keep the alcohol percentage low (<12.5%) and avoid the real sweet versions of any of these wines. Some sweetness is good, but Less is More – Let the dish be the feature of the meal.

    Janet and I have tried a few of the recipes in Morgan’s book and all have been worthy of the effort. I do not have the book in front of me, but if I remember correctly, there is a Mango Crab recipe that is very good. It is made with lump crabmeat (I am partial to crab from the Chesapeake Bay area – definitely not that import stuff) mango, peanuts, and cucumbers if I remember correctly.

    Now I can only hope that when I return from travel on Saturday my sweetie has read your blog. Shrimp and Green Mango Salad on the porch sounds like summer is here! I guess I had better stop at the wine store on the way home.

    Reply

  15. This really does look like it’s a “flavor explosion,” so pretty! Who knew Batman had these kind of skills in the kitchen?!

    Reply

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