Summer Salad with Grilled Shrimp

I’m a big fan of spinach salads with strawberries and red onion, but this time I thought I’d mix up my summer salad and add mango, grilled shrimp, and some easy candied pecans. 

Summer Salad with Shrimp and Mango | La Crema Winery

Summer is in full swing and I don’t know if there’s anything better than a big, fresh salad for lunch or dinner; unless of course you’re pairing it with a crisp glass of La Crema Pinot Gris!

Summer Salad with Grilled Shrimp and Mango

Recipe type: Salad
Serves: 2


  • About 8 ounces of fresh spinach or a field greens mix
  • 10-12 ounces of large shrimp
  • 1/4 cup red onion, sliced thinly
  • 1/4 cup sliced strawberries
  • 1/2 cup fresh mango, diced
  • 1/4 cup candied pecans (see next recipe)
  • 1 teaspoon paprika
  • salt and pepper, to taste


  1. Place the greens in a large bowl.
  2. Top with strawberries, mango, red onion, and candied walnuts.
  3. Season shrimp with paprika, salt, and pepper. Grill quickly (only a few minutes on each side, until they’re pink) before adding to the salad.
  4. Serve with balsamic vinaigrette.

Summer Salad with Grilled Shrimp & Mango | La Crema Winery

Candied Pecans


  • 1 cup pecans
  • 1/4 cup brown sugar
  • 1 tablespoon butter


  1. In a small pan, melt the butter over medium-low heat.
  2. Add walnuts and sugar and mix well.
  3. Stir frequently (or shake the pan) for 5-7 minutes, or until the walnuts begin to brown and form a crust. Keep an eye on them–they can burn fast if you forget about them.
  4. Remove from heat and place on a paper towel to drain.

Summer Salad with Grilled Shrimp & Mango | La Crema Winery

While I think this salad would be delicious with any number of dressings, I happen to be partial to a simple balsamic vinagrette anytime strawberries are involved. The recipe is really easy and you can whip it up in no time–and I posted the recipe for you on Freckled Italian!


Summer Salad with Shrimp & Mango | La Crema Winery

Photos by Sarah Gatrell.