Prep Time

20 Mins

Cook Time

13 Mins

Calories

~430 Cal

Ingredients

Salad
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 4 slices sourdough bread, torn into 1-inch pieces
  • 7 oz (200g) bacon, diced
  • 3 large Calypso® Mangoes, diced
  • 2 romaine hearts, chopped
  • 24 medium cooked shrimp, peeled and deveined with tails on
  • ⅓ cup finely grated Parmesan cheese
  • 1 tsp Worcestershire sauce
Dressing
  • ⅓ cup mayonnaise
  • 1 tsp sriracha
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard

Method

Step 1

Make the Croutons & Bacon

Preheat oven to 400°F.

In a large bowl, toss the olive oil, garlic, and sourdough bread until coated. Spread onto one side of a large sheet pan. Arrange the bacon on the other side.

Bake for 8 minutes, stirring the bread occasionally, until the croutons are golden brown. Transfer the croutons to a bowl. Continue cooking the bacon for another 4 to 5 minutes, or until crisp. Set aside to cool.

Step 2

Prepare the Mango

Peel and dice the mangoes into bite-sized pieces.

Step 3

Make the Dressing

In a small bowl, whisk together the mayonnaise, Worcestershire sauce, sriracha, olive oil, lemon juice, and Dijon mustard until smooth and creamy.

Step 4

Assemble the Salad

Arrange the romaine lettuce on a large serving platter or divide among serving bowls.

Lightly toss with a little of the dressing. Top with the croutons, bacon, diced mango, and cooked shrimp.

Drizzle with the remaining dressing and sprinkle with Parmesan cheese. Season with freshly ground black pepper and serve immediately.

by Editorial Team 15 Aug 2026