Arugula & Shrimp Salad with Mango Chili Dressing

A bold, bright summer salad that’s anything but boring. This Arugula & Shrimp Salad checks all the boxes: easy, bold, balanced, and beautiful. It’s a reminder that healthy food doesn’t have to be predictable. Every bite offers something: the sweet mango, the smoky shrimp, the zingy lime, the peppery greens. It’s the kind of recipe that feels good to eat and even better to share.

Why This Salad Deserves a Spot on Your Summer Table

When it comes to summer recipes, I’m a firm believer that flavor should never be sacrificed for simplicity. And this Arugula & Shrimp Salad with Mango Chili Dressing? It’s exactly the kind of dish I crave when I want something fresh, filling, and wildly flavorful without spending hours in the kitchen.

This recipe is like a warm-weather getaway in a bowl: peppery arugula, buttery grilled shrimp, juicy mango, creamy avocado, and a silky mango-chili-lime vinaigrette that pulls the whole thing together. It’s one of those salads that doesn’t feel like a salad. It’s satisfying, layered with textures, and just spicy enough to keep you reaching for the next bite.

Plus, it looks like a showstopper on the plate. Think: vibrant greens, pops of golden mango, the subtle char on the shrimp, and that glistening citrusy dressing – it’s basically edible sunshine.

The Inspiration Behind This Arugula & Shrimp Salad 

The inspiration? One of those scorching days when you open the fridge, spot a few key ingredients – shrimp, mango, arugula – and realize you’ve got something magical in the making. I’ve always loved a good shrimp salad with avocado and mango, but I wanted to give it more heat, more brightness, and more depth.

Enter: the spicy mango chili dressing. This dressing isn’t just a drizzle – it’s the heartbeat of this dish. And the shrimp? Charred just enough to soak up the tangy glaze, making every bite a little tropical escape.

The first test version was good, but not quite “wow.” So I kept tweaking. A little honey to soften the vinegar. Chili flakes for heat. A touch more lime juice to brighten it all. By the third round, I knew I had a winner. My fork never made it back to the plate.

What Makes This Summer Shrimp Salad a Must-Try?

1. It’s Packed with Flavor

This is not a basic bowl of greens. From the spicy tropical salad dressing to the sweet mango and the buttery shrimp, this recipe brings bold summer energy to your plate.

2. It’s a Nutrient-Rich Powerhouse

With healthy fats from the avocado, lean protein from the shrimp, and vitamin-rich greens, this is a high-protein summer salad you can actually get excited about.

3. It’s Easy to Prepare

This is a quick healthy lunch with shrimp that comes together in under 20 minutes. Perfect for weeknights or lazy weekends.

Who this Arugula & Shrimp Salad Recipe Is For

If you love a salad with real substance, you’re in the right place. This one works for:

• Light summer dinners on the patio
• Impressing guests with a dish that feels fancy but is deceptively easy
• Anyone who likes a balance of sweet, spicy, and tangy in their meals

And honestly, it’s for anyone who’s just a little bored with the standard lettuce-tomato-cucumber situation.

What Makes This Salad So Special?

There are a few things that set this salad apart from your typical leafy green affair:

1. The Mango Chili Dressing

Let’s start with the real star. This dressing is creamy (without any dairy), sweet from the mango and honey, tangy from the lime and vinegar, and fiery with chili flakes. Blended into a smooth emulsion, it doubles as a marinade for shrimp or drizzle for grilled chicken later in the week.

2. The Shrimp

Shrimp is one of those proteins that cooks in minutes but feels elevated. I like mine grilled to get those little caramelized edges that soak up the dressing beautifully. You can also steam or sauté them depending on what’s easiest.

3. Arugula’s Bite

Peppery and fresh, arugula adds a sharpness that plays off the sweet mango and creamy avocado. It holds up to the dressing better than more delicate greens and doesn’t wilt too quickly.

4. Tropical Summer Vibes

This Arugula & Shrimp Salad practically begs to be eaten outdoors. Mango + avocado + chili + lime = sunshine in every bite. It’s like a beach vacation in a bowl!

Ingredient Breakdown: Let’s Talk Flavor and Substitutions

Arugula

• Why it works: Adds a peppery bite and freshness.
• Substitutes: Baby spinach, mixed greens, or butter lettuce for a milder option.

Shrimp

• Why it works: Lean protein with a slight sweetness that complements the mango.
• Substitutes: Grilled chicken, seared scallops, or even crispy tofu for a plant-based swap.

Mango

• Why it works: Adds juicy sweetness and color.
• Substitutes: Diced pineapple or ripe peaches for a similar tropical note.

Avocado

• Why it works: Creamy texture balances the spice and citrus.
• Substitutes: Leave it out if you must, or try a dollop of Greek yogurt on the side.

Red Onion

• Why it works: Adds bite and crunch.
• Substitutes: Pickled onions or shallots if you want a gentler flavor.

Cilantro

• Why it works: Herbaceous finish that ties everything together.
• Substitutes: Flat-leaf parsley or mint for a different fresh flavor.

Lime

• Why it works: Brightens and balances every element.
• No substitute here – use fresh lime juice if at all possible.

Mango Chili Dressing Tips & Tricks

This dressing deserves a spotlight of its own. Here’s how to make it irresistible every time:

• Use a ripe mango for the creamiest, sweetest base. The more golden and soft it is, the better the flavor.
• Don’t skip the rice vinegar – it adds a subtle sharpness that elevates the mango.
• Adjust the spice level based on your heat preference. For extra heat, use a pinch of cayenne or a dash of hot sauce.
• Double or triple the batch! It keeps in the fridge for up to 2 days and works beautifully as a glaze for grilled chicken or fish.

How to Store, Prep, and Serve

Can this salad be prepped ahead?

Yes! Here’s how:

• Shrimp: Grill and store in an airtight container for up to 2 days.
• Dressing: Make in advance and store for up to 2 days.
• Mango + onion: Can be chopped and stored for a day or two.
• Avocado: Best sliced fresh just before serving to avoid browning.
• Arugula: Store dry in a container with paper towel to keep it crisp.

Frequently Asked Questions

Can I make this salad without shrimp?

Absolutely. Try it with grilled tofu, chickpeas, or even roasted sweet potatoes for a vegetarian twist.

How spicy is the dressing?

It’s a gentle heat, but you can easily adjust it. Start with less chili and build up.

Can I use frozen shrimp?

Yes – just make sure to fully thaw and pat them dry before cooking.

What’s the best way to grill the shrimp indoors?

A cast-iron skillet or grill pan works great. Just make sure it’s hot and lightly oiled.

My Favorite Way to Serve It

When I make this for guests, I like to plate it on a big white platter instead of individual bowls. It looks vibrant and welcoming, like a painting you can eat. I finish with a few extra lime wedges, a scatter of chili flakes, and sometimes a handful of roasted pepitas for crunch.

Serve it with a chilled glass of sauvignon blanc or a mango spritzer – and suddenly dinner feels like a tiny escape.

Final Thoughts

This salad checks all the boxes: easy, bold, balanced, and beautiful. It’s a reminder that healthy food doesn’t have to be predictable. Every bite offers something: the sweet mango, the smoky shrimp, the zingy lime, the peppery greens. It’s the kind of recipe that feels good to eat and even better to share.

And if you’re like me and always looking for that one salad that doesn’t feel like a compromise… this might just be your new go-to.

Save it, Share it, Make it Yours

If you try this recipe, I’d love to see it! Tag me on Instagram @katerynascafe so I can see your beautiful creations.

More Salads To Try:

Warm Peach And Prosciutto Salad With Burrata

Burrata With Warm Tomatoes And Prosciutto

Caramel Pear And Prosciutto Salad

Tangerine And Prosciutto Salad

Burrata With Roasted Tomatoes