• Cooking Time: 8 min.
  • Servings: 2
  • Preparation Time: 10 min.


A quick tip: This salad comes together in ten minutes if you don't have to prepare the shrimp! Buy a few pounds of raw shrimp, peeled and deveined. Then take five minutes when you get home from the market to remove all of the tails, and place 1/2 lb. portions of shrimp in freezer bags. If you pull one out of the freezer in the morning, they will be defrosted by lunchtime and ready to go.


  • 1/2 lb. shrimp, shells and veins removed
  • 2 cups mixed baby greens
  • 1 mango
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp. red pepper flakes
  • 1 clove garlic, minced
  • 2 Tbls. lime juice
  • salt and pepper
  • olive oil
  • rice wine vinegar


  • Preheat oven to 450 degrees.
  • In a small bowl, toss shrimp with salt and pepper, garlic, and a drizzle of olive oil.
  • Spread in a single layer on a foil lined baking sheet.
  • Bake for 8 minutes, or until pink.
  • While shrimp cooks, peel and dice mango and toss in a small bowl with lime juice, cilantro, salt and red pepper flakes to taste.
  • Add greens and toss gently.
  • Arrange mango and greens on a plate, top with shrimp and drizzle with rice wine vinegar.

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