The Most Sinfully Amazing Mango Mandarin Sesame Shrimp Salad

This salad right here…. where do I begin? Because all that is happening here, all of these tasty elements coming together in one sweet n’ savory Asian-inspired shrimp salad, it’s heaven on earth you guys. Heaven. on. freakin’. earth.

There’s just something about this combination of tart citrus, sweet mango, creamy avocado, crunchy red bell peppers, and bright edamame that just sings to me. All of that would be enough to make me one happy salad-eater but that’s only the half of it because SHRIMP that has been marinated in a sweet and savory sesame ginger sauce that doubles as salad dressing. That right there is the real kicker that makes this salad completely irresistible.

I don’t know about you guys but as I’m typing all of this I’m already craving and drooling over this salad so let’s begin already!

INGREDIENTS

  • 1½-2 pounds uncooked shrimp shelled and deveined, tail-on is okay)
  • 8 cups chopped romaine or green leaf lettuce
  • 1 avocado, pitted and thinly sliced
  • 1 large mango, diced
  • ½ cup mandarin oranges
  • 1 red bell pepper, diced
  • ⅓ cup shelled edamame
  • ¼ cup cilantro, roughly chopped
  • sesame seeds, for topping (optional)
  • dressing/marinade
  • ½ cup oil (vegetable, canola, or peanut work well)
  • ⅓ cup rice vinegar
  • ¼ cup soy sauce (I use low sodium)
  • 2 tablespoons sesame oil
  • 1 tablespoon sugar
  • 3 teaspoons minced garlic
  • ½ teaspoon ground ginger (more to taste)

 

INSTRUCTIONS

Combine all dressing ingredients in a blender and puree until smooth. Pour ⅓ of the mixture into a large resealable bag. Add shrimp to bag, seal, and chill for 10-30 minutes. Cover and chill the remaining sauce to use for a dressing.
Discard marinade and grill shrimp over medium heat OR sauté in a skillet over medium heat on the stove for 4-8 minutes until shrimp turn pink.
Assemble salads with lettuce, avocado slices, mangoes, mandarin oranges, bell peppers, and edamame. Top with shrimp (you can remove the tails first if desired). Serve with reserved dressing and garnish with cilantro and sesame seeds.