Habanero Shrimp and Mango Salad

Yield: 15 each appetizer salad servings, 5 cups dressing/marinade


Mango Habanero Vinaigrette and Marinade

  • 1 ½ cups Reser’s Diced Mangoes (79453.17029), drained of syrup, syrup reserved
  • ¼ cup Mango syrup from Reser’s Diced Mangoes (79453.17029)
  • 2 each Shallots, diced
  • 1 tsp Turmeric
  • 1 Tbsp + 1 tsp Dijon mustard
  • 2 Habanero pepper, seeded and diced
  • 1 cups Rice Vinegar, unseasoned
  • 3 cups Avocado or canola oil
  • 1 Tbsp Kosher salt to season


  • 4 lbs. 16-20 Shrimp, peeled and deveined
  • 1 cup Mango Habanero Vinaigrette (to marinate)

For Each Salad

  • 2 lb. Mixed baby greens
  • 1 cup Mango Habanero Vinaigrette
  • 2 cups Reser’s Diced Mangoes (79453.17029), drained of syrup
  • Kosher salt
  • Black pepper, freshly cracked
  • 45 grilled 16-20 shrimp, previously marinated
  • 2 cup Fried shallots


  1. For Mango Habanero Vinaigrette and Marinade, in a Vitamix or high-powered blender, add the Reser’s Diced Mangoes, mango syrup, diced shallots, turmeric, Dijon, habanero peppers, and rice vinegar and blend to combine.
  2. While the blender is running, slowly drizzle in the oil to create an emulsion, season with salt.
  3. In a medium size bowl, mix the shrimp with the Mango Habanero Vinaigrette and Marinade and marinate for no more than 15 minutes. 
  4. Drain the shrimp and heat grill.
  5. For the salad, toss with mixed greens with the dressing and Reser’s Diced Mangoes and season with kosher salt and fresh cracked black pepper.
  6. Grill the shrimp on both sides and set aside to keep warm.
  7. Divide the dressed greens between 15 plates and garnish with crispy shallots.
  8. Drizzle extra dressing around the salad and add the grilled shrimp to the plate.