How to make Mango Mandarin Sesame Shrimp Salad

How to make Mango Mandarin Sesame Shrimp Salad

There are different salads out there and then there is Mandarin Mango Shrimp Salad, a combination of two yellow fruits, (Mandarin and Mango), creamy avocado, crunchy red bell peppers, and bright edamame that just sings to me.

All of that would just make me a jello-yellow happy human. The thought of a dripping juicy mango and mandarin on one plate with shrimp marinated in a sweet and savory sesame ginger sauce makes my heart skip. Even with a skipped heartbeat,

I still have to munch it as it is heavenly. This combination is simply irresistible even at the sight of its plating- a salad that is versatile and delicious.

Served Mango Mandarin

When it is a Monday, this Mandarin Mango salad brings the Friday feeling, I Promise. So you can imagine having it on a Friday the feeling will be a weekend already, trust me. And at the very least, it’ll give you the motivation to get through the week.

Of course, if you make it and eat on a weekend, then you will feel like a four-day Holiday weekend and heaven knows we could all use a few more of those, am I right?

As I sit here reminiscing on the goodness of this salad, trust me I am motivated to make it for the Christmas holiday dinner. Better still have my folks have a taste of this gorgeous mouth-watering salad.

Making this for your guests is a sign of top-notch hospitality and kindness that will be reciprocated in due time. Try this Mandarin Mango Shrimp Salad AND LET ME KNOW!

Mandarin Mango Sesame Shrimp Salad

Selected Asian flavors bring this mango mandarin sesame shrimp salad to life and makes it a hearty, yet simple and healthy dish!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: Asian
Keyword: Asian Cuisine, Mandarin Mango Sesame resipe, Mango Mandarin Salad, Sesame Shrimp Salad
Servings: 5 people
Calories: 895kcal
Author: daisol plate


  • 1 ½ – 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 ½ cup mandarin oranges
  • 1 red bell pepper – diced
  • â…“ cup shelled edamame
  • ¼ cup cilantro – roughly chopped
  • sesame seeds – for topping (optional)


  • ½ cup oil – (vegetable, canola, or peanut work well)
  • â…“ cup rice vinegar
  • ¼ cup soy sauce- (I use low sodium)
  • 2 tbsp. sesame oil
  • 1 tbsp. sugar
  • 1 tbsp. minced garlic
  • ½ tbsp. ground ginger – (more to taste)


  • Combine all dressing ingredients in a blender and puree until smooth. Pour 1/3 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.


Store extra dressing in an airtight container in the fridge for up to three days. 


Please share your experiences after trying this recipe, I would love to know your thoughts, cheers!