Grilled Shrimp and Mango Salad

Some balsamics are built for salad dressing and nothing else. This is one of them, and it's worth building the whole salad around.

Our Aged Mango Alfoos White Balsamic is made from Alphonso mangoes, considered some of the best in the world, and the flavor shows it — sweet, tropical, and genuinely fragrant in a way that a bottled vinaigrette never gets close to. Whisked with a good extra virgin olive oil, it turns into a vinaigrette that does most of the work in this salad.

Grilled shrimp and fresh mango echo the balsamic directly, so every bite tastes cohesive instead of like a bunch of ingredients thrown on a plate.

Let the Balsamic Match the Fruit

The easiest way to build a good fruit-forward salad is to actually use the fruit the balsamic is made from somewhere in the dish. Here, fresh mango does that job, echoing the vinaigrette instead of competing with it, which is why the whole plate tastes intentional rather than random.

The best fruit vinaigrettes taste like the fruit they're named after. This one genuinely does.

— The Olive 'n Vinnie's Kitchen

We pair the mango balsamic with Cobrancosa Extra Virgin Olive Oil, a smooth, well-balanced EVOO with a gentle peppery finish that lets the mango stay front and center instead of fighting for attention.

The Vinaigrette's Backbone

Aged Mango Alfoos White Balsamic

🥭 Alfoos Mango 🍇 Trebbiano Grape Must ✨ Tropical & Bright

Made with Alphonso mango, one of the most prized mango varieties in the world. Sweet, tropical, and genuinely fragrant, this balsamic is stunning in dressings, over fresh fruit, or stirred into a summer cocktail.

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The Vinaigrette's Other Half

Cobrancosa Extra Virgin Olive Oil

🫒 Cobrancosa Olive 🌿 Grassy ⚖️ Balanced

A smooth, well-balanced extra virgin olive oil with a gentle peppery finish. A great everyday EVOO for dressings, roasting vegetables, or finishing a dish where you don't want the oil to fight the other flavors.

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From the Olive 'n Vinnie's Kitchen

Grilled Shrimp & Mango Salad

Tastes like a beach vacation, takes 25 minutes.

Prep 15 min

Cook 10 min

Total 25 min

Serves 4

Difficulty Easy

Ingredients

1 lb large shrimp, peeled & deveined
1 tbsp Cobrancosa EVOO, for the shrimp
Salt & pepper, to taste
4 cups mixed greens or arugula
1 ripe mango, diced
1/2 red onion, thinly sliced
1/4 cup crumbled feta or goat cheese
1/4 cup toasted almonds or cashews
Vinaigrette:
3 tbsp Mango Alfoos White Balsamic
2 tbsp Cobrancosa EVOO
1 tsp Dijon mustard

Instructions

Toss the shrimp with 1 tbsp Cobrancosa EVOO, salt, and pepper.
Grill or pan-sear the shrimp 2-3 minutes per side, until pink and opaque.
Whisk the Mango Balsamic, remaining EVOO, and Dijon mustard together to make the vinaigrette.
Arrange the greens on a platter and top with diced mango, red onion, cheese, and toasted nuts.
Add the warm shrimp on top.
Drizzle generously with the vinaigrette and serve immediately.

Make-ahead tip: The vinaigrette can be made up to 3 days ahead and kept in the fridge. Grill the shrimp and assemble the salad right before serving so the greens stay crisp.

Make It Your Own

Swap the shrimp for grilled chicken or leave it off entirely for a vegetarian version with extra avocado. A handful of fresh mint or cilantro on top adds a nice herbal note if you have it on hand.

💡

Vinnie's Tip

The Mango Alfoos Balsamic is stunning beyond salad too — stirred into a mango margarita, drizzled over vanilla ice cream, or splashed into sparkling water for a zero-proof drink. Come taste it in the shop before your next summer gathering.