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Mango Shrimp Salad with Champagne Vinaigrette | CaliGirl Cooking
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Mango Shrimp Salad with Champagne Vinaigrette

A light and refreshing yet filling salad inspired by French wine country living.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course, Salad
Cuisine: French
Servings: 4 people
Calories: 746kcal


For the shrimp:

  • 24 medium shrimp peeled and deveined
  • Salt & pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Juice of ¼ of a lemon
  • 2 tablespoons olive oil

For the champagne vinaigrette:

  • ½ cup olive oil
  • ¼ cup champagne vinegar or white balsamic vinegar would work too
  • ½ teaspoon dried oregano
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard

For the salad:

  • 8-10 cups mixed greens such as arugula, Romaine, chard, mizuna, radicchio & spinach
  • 4 mangoes peeled and sliced
  • 1 cup raw macadamia nuts toasted
  • 1 cup cherry tomatoes halved
  • ¼ cup fresh chives chopped
  • Microgreens to garnish


To make the shrimp:

  • Season shrimp with salt, pepper, garlic powder, oregano, and lemon juice.
  • In a medium sauté pan over medium-high heat, add two tablespoons of olive oil. Once oil is warm, add shrimp and cook until done, about 3-5 minutes each side.
  • Remove shrimp from heat and set aside to cool. Once shrimp has cooled slightly, place in refrigerator to finish cooling to serve on the salad.

To make the champagne vinaigrette:

  • Combine all vinaigrette ingredients in a Mason jar. Shake to combine.

To make the salad:

  • In a large mixing bowl, toss mixed greens with prepared vinaigrette. Divide greens up amongst four salad bowls. Top with mango, tomatoes, macadamia nuts, chives, shrimp and microgreens.
  • Serve immediately.


  1. Wine Pairing Notes: Naturally, this dish lends well to a more acidic, earthy Chardonnay such as those from Pouilly-Fuisse. It would also pair fabulously with sparkling wine or a heavier, California Sauvignon Blanc.
  2. You can prepare the shrimp and champagne vinaigrette up to a day in advance of making this salad, just be sure to keep both in the refrigerator.


Calories: 746kcal | Carbohydrates: 45g | Protein: 13g | Fat: 61g | Saturated Fat: 9g | Cholesterol: 91mg | Sodium: 325mg | Potassium: 728mg | Fiber: 7g | Sugar: 35g | Vitamin A: 3440IU | Vitamin C: 106mg | Calcium: 130mg | Iron: 4mg