Tropical Shrimp Mango Salad

Tropical Shrimp Mango Salad
Tropical Shrimp Mango Salad in collaboration with Jessie James Decker


● 4-5 tablespoons Waterloo Tropical Fruit Sparkling Water
● 4 tbsp honey
● 4 tbsp lime juice
● 2 tbsp fresh grated ginger
● 4 tbsp white miso
● 4 tbsp avocado oil


● 1 lb raw shrimp, peeled and deveined
● 1 tablespoon olive oil
● ¼ teaspoon sea salt
● ⅛ teaspoon ground black pepper
● 2 medium avocados, diced
● 4 cups (½ head) green cabbage, shredded
● 2 tablespoons chopped fresh cilantro or parsley
● 1 large mango, chopped
● ¼ cup chopped peanuts



1. Add all the dressing ingredients to a mason jar and shake until smooth. Taste and adjust to your liking, adding a little more Waterloo to thin further, if needed.


2. Sprinkle the shrimp with salt and pepper. Add the olive oil to a skillet over medium heat and cook the shrimp just until pink, about 2 to 3 minutes on each side. Remove from the heat while you make the dressing.


3. In a large bowl combine the shredded cabbage, mango, avocado, cooked shrimp, and cilantro or parsley. Drizzle with the dressing and toss to coat. Top with chopped peanuts to serve.


Prep Info

Prep Time: 15 minutes
Cook Time: 5 minutes
Serves: 4 portions

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