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Fish, Americas

Shrimp salad with black beans and mango

This shrimp salad with black beans and mango is a complete meal for 4 people, ready in 30 minutes, very easy to make, for about €4.60 per person. It combines grilled shrimp, black beans, corn, mango and avocado in a lime vinaigrette. The key is to assemble everything at the last minute so the shrimp stay warm and the avocado stays intact.

Tonight, a big Latin style main dish salad, grilled shrimp, black beans, mango and avocado with lime.

Shrimp salad with black beans and mango
Total time
30 min
Difficulty
Very easy
Cost per person
€4.60
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

This salad breaks away from the usual composed salad, with crunch, creaminess and a sweet and savory bite in every forkful. The warm grilled shrimp contrast with the cool mango and avocado, while the black beans and corn give it substance. Lime juice and cilantro push the whole thing toward bright, fragrant Latin flavors.

It is the kind of dish to make on a weeknight when it is warm out and you do not want to turn on the oven for long, or for a casual weekend lunch with friends. Kids tend to like it too, usually picking out the corn, mango and shrimp separately before mixing everything together.

The ingredients

4 people

Fish counter

  • Peeled shrimp 500 g

Pantry

  • Canned black beansoften in the pantry 400 g
  • Canned sweet cornoften in the pantry 200 g
  • Smoked paprikaoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Mango 1
  • Avocados 2
  • Red onion 1
  • Limes 2
  • Fresh cilantro 6 sprigs
  • Romaine lettuce 1

Allergens Shellfish

The step by step recipe

  1. Season the shrimp with paprika, salt and pepper, then grill them in a hot, oiled skillet. 5 min

    They are done as soon as they turn pink, high heat is enough.

  2. Rinse the black beans and corn, then drain them.

    Drain well in a colander.

  3. Cut the mango, avocado and red onion into small dice.

    Choose a mango that is just ripe so it dices cleanly.

  4. Make the vinaigrette with lime juice, oil, salt and chopped cilantro.

    Taste it, it should be nicely tangy with lime.

  5. Toss everything over the shredded romaine and add the warm shrimp at the last moment.

    Add the avocado last, it crushes easily.

Our tips to get it right

  • Drain and pat the shrimp dry before grilling, otherwise they release water and will not brown in the skillet.
  • Prep all the diced vegetables and fruit ahead of time, but save the avocado for the very end so it does not brown.
  • Serve the salad on a wide shallow platter rather than a deep bowl, so the layers of shrimp and toppings stay visible and appetizing.

The variations

  • Swap the shrimp for diced grilled chicken if you do not have shellfish on hand, the rest of the recipe stays the same.
  • For a vegetarian version, replace the shrimp with pan seared smoked tofu or paprika roasted chickpeas.
  • For kids, serve the ingredients separately on the plate instead of mixed, so they can build their own salad.

What to serve it with

  • Corn chips or warm tortillas
  • Sparkling water with lime
  • Warm white rice on the side

Storage

Keep the components separate if you can, the salad does not hold well once assembled because the avocado browns and the shrimp toughen in the fridge. Once mixed, it keeps in a sealed container in the refrigerator for one day at most. It does not freeze well.

Questions about this dish

Can you make this salad ahead of time?

You can chop the vegetables and make the vinaigrette a few hours ahead. Wait until the last minute to cook the shrimp and cut the avocado, to keep the textures right.

What kind of shrimp works best here?

Peeled raw or precooked shrimp both work, fresh or frozen. Thaw them completely and pat them dry before grilling.

How do you keep the avocado from browning?

Cut the avocado right before serving and toss it with the lime vinaigrette immediately. The lime juice slows down the browning.

Can you swap out the mango?

Yes, diced fresh pineapple gives a similar sweet and tangy balance. Avoid overripe fruit, which would make the salad too watery.

How long does it take to make a shrimp salad with black beans and mango?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a shrimp salad with black beans and mango?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shrimp salad with black beans and mango cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Always check the labels of the products you buy.

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