Introduction
Bright, fresh, and bursting with flavor, this Mango Avocado Shrimp Salad is the ultimate light yet satisfying meal. Juicy shrimp, creamy avocado, and sweet mango come together with crisp greens and a zesty lime dressing for a healthy, vibrant dish that’s perfect for summer lunches, quick dinners, or elegant entertaining.
With a balance of sweet, tangy, and savory flavors, this salad is ready in just 20 minutes and packed with protein, healthy fats, and vitamins. Serve it as a main course or as a stunning side dish at your next gathering!
Why You’ll Love This Mango Avocado Shrimp Salad
Quick & Easy – Ready in 20 minutes with minimal prep.
Nutritious & Balanced – Packed with protein, fiber, and healthy fats.
Bursting with Flavor – Sweet mango, creamy avocado, and zesty lime dressing.
Versatile – Great as a light lunch, dinner, or party appetizer.
Step-by-Step Guide to the Perfect Salad
Step 1: Gather Your Ingredients & Tools
For the Salad:
- 1 lb large shrimp, peeled & deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt & pepper to taste
- 2 ripe mangoes, diced
- 2 ripe avocados, diced
- 4 cups mixed greens (spinach, arugula, or romaine)
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
For the Lime Dressing:
- 3 tbsp olive oil
- 2 tbsp lime juice (about 1 lime)
- 1 tsp honey (or agave for vegan)
- 1/2 tsp cumin
- Salt & pepper to taste
Optional Add-Ins:
- Cherry tomatoes
- Cucumber slices
- Toasted coconut flakes
Tools Needed:
- Large bowl
- Small whisk
- Skillet
Step 2: Preparing the Mango Avocado Shrimp Salad
- Cook the Shrimp – Heat olive oil in a skillet over medium-high heat. Toss shrimp with chili powder, garlic powder, salt, and pepper. Cook for 2-3 minutes per side until pink and opaque. Set aside.
- Make the Dressing – In a small bowl, whisk together olive oil, lime juice, honey, cumin, salt, and pepper.
- Assemble the Salad – In a large bowl, combine mixed greens, mango, avocado, red onion, and cilantro. Top with cooked shrimp.
- Drizzle & Serve – Pour the lime dressing over the salad and toss gently. Garnish with extra cilantro and lime wedges.
Tips for the Best Mango Avocado Shrimp Salad
Use Ripe but Firm Mango & Avocado – Avoid mushy textures.
Chill Ingredients First – Makes the salad extra refreshing.
Grill the Shrimp – Adds a smoky flavor if preferred.
Prep Ahead – Cook shrimp and chop veggies in advance; assemble before serving.
For a spicy kick, add diced jalapeño or a pinch of cayenne to the dressing.
Common Mistakes to Avoid
Overcooking the Shrimp – They should be just opaque and tender.
Dressing Too Early – Avocado will brown—toss right before serving.
Skipping the Acid – Lime juice keeps the avocado fresh and brightens flavors.
Using Unripe Mango – It should be sweet and juicy, not tart or hard.
FAQs About Mango Avocado Shrimp Salad
Q: Can I use frozen shrimp?
A: Yes! Thaw completely and pat dry before seasoning and cooking.
Q: How do I store leftovers?
A: Store undressed salad in an airtight container for up to 1 day (avocado may brown slightly).
Q: Can I make this vegan?
A: Yes! Omit shrimp and add grilled tofu or chickpeas for protein.
Q: What other dressings work?
A: Try a cilantro-lime vinaigrette or mango habanero dressing for extra flavor.
Conclusion
This Mango Avocado Shrimp Salad is a vibrant, healthy, and delicious dish that’s perfect for warm weather or anytime you crave a light yet satisfying meal. With its tropical sweetness, creamy avocado, and zesty lime dressing, it’s a guaranteed crowd-pleaser.
Print
Mango Avocado Shrimp Salad: A Tropical, Refreshing Delight
- Total Time: 15 mins
Description
Bright, fresh, and bursting with flavor, this Mango Avocado Shrimp Salad is the ultimate light yet satisfying meal.
Ingredients
Seafood
• 1 lb Shrimp, raw
Produce
• 1 Avocado, large
• 2 tbsp Cilantro
• 1 Jalapeno, small
• 3 Limes
• 2 Mangos, small
• 1/4 Red onion
Baking & Spices
• 1/8 tsp Cayenne pepper
• 1 1/2 tsp Chili powder
• 1/2 tsp Paprika
• 1/4 tsp Salt
Instructions
1. Peel and devein the shrimp, then season them with chili powder, cayenne pepper, paprika, and salt.
2. Heat a pan over medium heat and cook the shrimp until they are pink and cooked through. Set aside.
3. Peel and dice the mango, avocado, and red onion. Finely chop the jalapeno and cilantro.
4. In a large bowl, combine the cooked shrimp, diced mango, avocado, red onion, jalapeno, and cilantro.
5. Squeeze fresh lime juice over the salad and toss everything together until well combined.
6. Serve the mango avocado shrimp salad chilled, and enjoy the burst of tropical flavors!
