Recipe Overview
Mango & Shrimp Salad brings together warm shellfish and cool fruit in a plated composition that feels refined and effortless. Tender tiger shrimp are paired with ripe mango, delicate chervil and mizuna, then finished with a silky mango vinaigrette that ties sweetness, acidity and freshness together.
Why This Page Matters
Recipe 355 is now a complete Salad Station production record. Serving scale, labor, ingredient identities, Menu Builder, Live Inventory, Purchasing, Production and Master Search all point to the same operational recipe.
Connected Experience
Changing servings scales the visible ingredient quantities and inventory demand. Published ingredient graphics open their Tuscany Cuisine knowledge pages, labor records recalculate per serving, and the shared Ingredient Engine keeps recipe, inventory, purchasing and icon identities aligned without creating duplicate records.
Ingredients
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Tiger Shrimp
— 2 piece · large, cleaned
tiger_shrimp · registry code pending
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Ripe Mango
— 200 g · diced; ripe but firm enough to hold shape
TC-FRUIT-MANGO-001
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Shallot
— 30 g · small, finely chopped
VEG-SHALLOT-001
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Mango Vinaigrette
— 30 g · prepared component; use linked house recipe
DRESSING-MANGO-VINAIGRETTE-001
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Extra Virgin Olive Oil
— 13.5 g
OIL-0001
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Mizuna Leaves
— 28 g · washed and dried
VEG-LEAF-MIZUNA-001
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Fresh Chervil
— 8 g · chopped
HERB-CHERVIL-FRESH-001
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Sea Salt
— 1 pinch · to taste
SPICE-SALT-0001
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Freshly Cracked Black Pepper
— 1 pinch · freshly cracked; to taste
SPICE-PEPPERCORN-BLACK
Preparation
- Prepare the mango vinaigrette in advance so it is ready for plating.
- Steam or poach the tiger shrimp gently until just opaque, then pat dry and coat lightly with a spoonful of the vinaigrette.
- Combine the diced mango and finely chopped shallot with the extra-virgin olive oil, a pinch of sea salt, black pepper, and the chopped fresh chervil.
- Spoon a small base of mango vinaigrette into a shallow bowl or plate.
- Add the mango mixture, then nestle the mizuna leaves into the composition.
- Top with the warm shrimp, drizzle with the remaining vinaigrette, and serve immediately.
Ready for Menu Planning and Production
This seafood salad can move directly into menu planning, Salad Station prep, production scaling and inventory demand while the linked mango vinaigrette remains a reusable component recipe.
Chef Notes
Do not overcook the shrimp. They should stay soft and juicy against the ripe mango. Use mango that is fully flavored but still firm enough to hold a clean dice, and assemble close to service so the mizuna remains crisp.
Service Suggestions
- Serve in shallow bowls for a refined plated presentation.
- Excellent as a warm-weather first course or seafood lunch salad.
- Finish with extra fresh chervil immediately before service.
- Keep shrimp warm and greens cool for the strongest temperature contrast.
| Calories | 160 kcal |
| Protein | 12 g |
| Carbohydrates | 14 g |
| Fat | 6 g |
| Fiber | 2 g |
| Cholesterol | 60 mg |
| Sodium | 180 mg |