Shrimp Salad Bowl with Mango Salsa

5 from 1 vote
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A scrumptious salad bowl that turns leftovers into a paleo bowl of deliciousness packed with nutrition.

Shrimp Salad Bowl with Mango Salsa - A scrumptious salad bowl that turns leftovers into a paleo bowl of deliciousness packed with nutrition.

Shrimp is a staple in our house. It is quick to cook, goes well with everything, and is healthy and lean. A shrimp salad is something I throw together when I cannot decide what to serve for dinner. The recipe below might look super long, but I promise you, it’s the simplest thing to cook, ever. All you need is: frozen shrimp and whatever leftovers you have in the fridge.

The beautiful bowls in the picture are what we call “leftover city”. I created this dish right before Independence Day, when we suddenly decided we’d be taking a road trip to Taos for four days. I had to use all the fresh vegetables in the fridge in a single day before the trip.

Shrimp Salad Bowl with Mango Salsa - A scrumptious salad bowl that turns leftovers into a paleo bowl of deliciousness packed with nutrition.

The seasoning of this shrimp salad was inspired by Yunnan cuisine. Yunnan province is located in the far southern part of China. It’s an inland province and has the greatest diversity of ethnic minority groups. It has a very diversified cuisine. Many of the dishes have influence from other parts of China and Southeast Asia. You will see ingredients such as tropical fruits, mint, tons of chili peppers, and Sichuan peppercorns in Yunnan cuisine.

Again, do not let the long ingredient list intimidate you. It is designed to share inspiration (and use all your leftovers in one meal!). You can easily tweak it with whatever you have in your pantry.

Not only does the mango salsa work great in this salad, but you can also serve it with grilled fish, chicken salad, chips, and tacos. It holds up in the fridge for a day and is freezer friendly. You can heat the frozen salsa in the microwave until it has just returned to room temperature. The mint will turn brown, but it won’t affect the taste.

I served the shrimp over sweet potato noodles. Alternatively, you can use summer squash noodles, zucchini noodles, lettuce, spinach, or mixed salad greens.

The salsa is sauce-like enough for this dish. But if you want extra sauce to spice up your shrimp bowl, you can use a bit of mayonnaise (my favorite!) or a light vinaigrette (simply mix 2 parts olive oil with 1 part white wine vinegar).

Shrimp Salad Bowl with Mango Salsa - A scrumptious salad bowl that turns leftovers into a paleo bowl of deliciousness packed with nutrition.

Get wild caught peeled and deveined gulf shrimp deliver to your door

Sizzle Fish ShrimpsWe love using Wild Caught Gulf Shrimp from Sizzlefish for dinner. These shrimp are peeled and deveined, packaged into individual serving sizes, and ready to use. Not to mention the shrimp are always nicely sized and very fresh. To quickly thaw the shrimp, simply place the package in a large bowl and fill it with cold water. The shrimp will be thawed and ready to cook in 15 minutes.

Dinner can be very easy to cook if you have these shrimp in your freezer. No matter whether you’re making a salad, soup, taco, sandwich, or noodle dish. Add some shrimp with plenty of veggies, and you’ll have a satisfying meal that is packed with nutrition.

I hope you enjoy!

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it #omnivorescookbook on Instagram! I’d love to see what you come up with. Cheers, friends!’

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Shrimp Salad Bowl with Mango Salsa

5 from 1 vote
A scrumptious salad bowl that turns leftovers into a paleo bowl of deliciousness packed with nutrition.
Author: Maggie Zhu
Course: Main
Cuisine: Chinese
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4



  • 1 pound shrimp , peeled and deveined
  • 2 teaspoons soy sauce
  • 2 teaspoons Shaoxing wine (or rice wine)
  • 2 teaspoons potato starch (or cornstarch)
  • 1/4 teaspoon cayenne powder
  • 1/4 teaspoon Sichuan peppercorn powder (or black pepper powder)
  • 1 tablespoon olive oil

Sweet potato noodles

  • 3 large sweet potatoes
  • 4 tablespoons olive oil
  • 2 green onions , chopped
  • Pinch sea salt

Mango salsa

  • 4 cups mango , cubed (yield from 4 small mangoes or 2 large mangoes)
  • 1 jalapeno , finely chopped
  • 1/2 cup loosely packed mint , chopped
  • 2 tablespoons red onion , minced
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ginger , grated
  • 1/8 teaspoon cayenne powder (Optional)

Topping options

  • Cherry tomatoes
  • avocado , Sliced
  • cucumber , Sliced
  • purple onion , Sliced


To cook the shrimp

  • Combine shrimp, soy sauce, Shaoxing wine, cornstarch, cayenne powder, and Sichuan peppercorn powder in a bowl. Mix well and coat shrimp evenly with spices. Let marinate for 10 to 30 minutes.
  • Heat oil in a nonstick pan until hot. Add shrimp. Cook and occasionally stir, until the surface turns slightly golden and the shrimp have curled. Transfer to a plate immediately.

Prepare mango salsa

  • Combine mango, jalapeno, mint, green onion, lime juice, ginger and cayenne powder in a bowl. Stir to mix well.

Cook potato noodles

  • Cut sweet potatoes into noodles using a spiralizer. If you do not have a spiralizer, use a julienne peeler or mandoline to cut sweet potatoes into strips.
  • Heat oil in a large nonstick skillet until warm. Add green onion. Stir a few times to release fragrance. Add sweet potato and a pinch of salt. Cook and stir until soft. Transfer to a serving plate.
  • Add cooked shrimp and other toppings. Serve with mango salsa.


Serving: 568g, Calories: 638kcal, Carbohydrates: 65.7g, Protein: 30.9g, Fat: 30g, Saturated Fat: 5.3g, Cholesterol: 239mg, Sodium: 472mg, Potassium: 1856mg, Fiber: 12.2g, Sugar: 20g, Vitamin A: 2400IU, Vitamin C: 94.9mg, Calcium: 190mg, Iron: 3.4mg
Did You Make This Recipe?Don't forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

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Reader Questions and Reviews

  1. Amy @ Pressure Cook Recipes says:

    Hi Maggie,

    This salad looks like my kind of salad! I definitely need to use my spiralizer more. Thanks for the recipe.
    By the way, how was your trip to Taos? 🙂


    • Maggie says:

      Yes you should use your spiralizer more because it’s amazing 🙂 We loved our trip to Taos and now we even consider moving lol

  2. Tricia @ Saving room for dessert says:

    This is absolutely beautiful Maggie! I can’t stop looking at your photos and the color is amazing. I want one!

  3. Jennifer @ Seasons and Suppers says:

    Stunning! And I love everything in it, so I’m definitely trying this one soon 🙂

  4. Chris Scheuer says:

    This looks amazing! I love everything about it, the flavors, colors, freshness, presentation, everything!

  5. Anne says:

    These colors are absolutely gorgeous!!! Plus shrimp is one of my favorite things so I’m definitely going to have to make this soon!

  6. Marissa says:

    This looks gorgeous! My dream bowl…love to see you in that #1 on FoodGawker with this too – exactly where you belong. ?

  7. Cheryl Conway says:

    When you say mayo or vinaigrette, do you mean adding it to the mango salsa or tossing the shrimp in it? Looks delicious!

    • Maggie says:

      Hi Cheryl, when I said mayo or vinaigrette in the post, I mean adding them directly into the assembled bowl. But since you mentioned it, I think tossing the shrimp with mayo will be very delicious too!
      Happy cooking and hope you enjoy the dish 🙂

  8. Alyssa L Conti says:

    5 stars
    I made this recipe tonight. I left out the sweet potato’s because I am cutting out starches. I replaced the sweet potato with mixed greens. I also drizzled it with a vinaigrette of red wine vinegar, avocado oil, siracha, honey, salt, and pepper. It was sooo good! What an easy week night meal that the whole family loved!

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