If you’re dreaming of a dish that turns any meal into a mini-vacation, Mango Avocado Shrimp Salad is your ticket to tropical flavor bliss. This salad shines with sweet mango, creamy avocado, plump seasoned shrimp, and a medley of crisp, colorful vegetables all tossed in a zesty lime dressing. It’s refreshingly light, deeply satisfying, and comes together in a flash— the kind of vibrant recipe you’ll want to keep on repeat for everything from quick lunches to backyard gatherings.
Ingredients You’ll Need
With just a handful of bright, fresh ingredients, Mango Avocado Shrimp Salad brings together taste, texture, and mouthwatering color in every bite. Each element does its part to layer sweet, spicy, creamy, and tangy notes— so don’t skip a thing for maximum flavor!
- Shrimp: Go for large, peeled, and deveined shrimp; they cook up quickly and have a lovely, juicy texture that’s perfect for salads.
- Olive Oil: Adds richness and helps get that golden sear on the shrimp, while also forming the base of your dressing.
- Salt: Just a pinch wakes up every ingredient’s flavor, especially the shrimp and veggies.
- Black Pepper: Gives a touch of peppery depth to balance the sweetness from the mango.
- Paprika: Adds a gentle smokiness and vibrant color, complementing the shrimp beautifully.
- Ripe Mango: Diced mango brings irresistible tropical sweetness and a juicy pop to each forkful.
- Avocado: Choose a just-ripe avocado for creamy, buttery chunks that mellow out the salad.
- Red Bell Pepper: Its crunch and bright red color add another layer of freshness and spark to the dish.
- Red Onion: Finely diced red onion gives the salad a sharp, aromatic kick without overpowering other flavors.
- Cucumber: For cool crunch and added hydration—perfect for warm days or light meals.
- Fresh Cilantro: A handful of chopped cilantro brings herbaceous, citrusy flair that’s essential in tying all the flavors together.
- Lime Juice: Squeezing fresh lime cuts through richness and brightens up the entire bowl.
- Honey: A teaspoon of honey balances tang and spice, rounding out the dressing without making it too sweet.
- Chili Flakes (optional): For those who crave a little heat, a sprinkle of chili flakes perks everything up.
How to Make Mango Avocado Shrimp Salad
Step 1: Sear the Shrimp to Perfection
Heat your skillet over medium-high heat and swirl in a bit of olive oil. While it warms up, toss the shrimp with salt, pepper, and paprika so every piece is nicely seasoned. Cook the shrimp for just 2 to 3 minutes on each side until they’re gorgeously pink and opaque—avoid overcooking for tender, juicy bites! Set them aside to cool slightly so they don’t wilt your salad.
Step 2: Chop and Toss Your Salad Base
Dice your mango, avocado, bell pepper, red onion, and cucumber into even, bite-sized pieces. Toss everything into a big mixing bowl, sprinkle over the chopped cilantro, and take a moment to appreciate the colorful confetti you’ve created. This combination delivers a playful mix of flavors and textures in every mouthful.
Step 3: Whisk Up a Zesty Lime Dressing
In a small bowl, whisk together lime juice, olive oil, honey, and (if you like a little kick) chili flakes. This vibrant dressing brings out the best — a tangy, slightly sweet, and gently spicy finish that ties the whole Mango Avocado Shrimp Salad together.
Step 4: Combine Everything and Serve
Add your cooked shrimp to the salad bowl, pour over the dressing, and gently toss to coat everything well. Take care not to mash the avocado! Serve your freshly made Mango Avocado Shrimp Salad immediately as a standalone meal or a flavorful side—either way, it’s sure to be a show-stopper.
How to Serve Mango Avocado Shrimp Salad
Garnishes
For that final fresh flourish, consider topping your Mango Avocado Shrimp Salad with extra cilantro leaves, thinly sliced green onions, or a sprinkle of toasted sesame seeds. Even a few lime wedges on the side invite people to amp up the brightness according to their taste.
Side Dishes
This salad plays well with others! Serve it alongside fluffy jasmine rice, over a bed of mixed greens, or with lightly toasted baguette slices. For a laid-back al fresco dinner, some simple grilled corn or a bowl of tortilla chips make the whole lineup sing.
Creative Ways to Present
Go beyond the usual salad bowl by scooping your Mango Avocado Shrimp Salad into avocado halves, piling it on crispy tostada shells, or spooning it into mini lettuce cups for party-ready bites. Edible bowls turn this salad into a whimsical showpiece that guests will swoon over.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (it doesn’t happen often!), transfer the Mango Avocado Shrimp Salad to an airtight container and store it in the refrigerator. For best results, enjoy within 24 hours—while the flavors meld deliciously, the avocado may start to brown and the shrimp will remain tastiest while fresh.
Freezing
Freezing doesn’t do this salad any favors, unfortunately. The mango, avocado, and veggies become mushy and lose their sparkle. If you want to get ahead, freeze only the cooked shrimp, then thaw and toss with your fresh ingredients when ready.
Reheating
This salad is best enjoyed chilled or at room temperature, so there’s no need to reheat. If you’ve stored the shrimp separately and want them warmed, briefly reheat them in a pan until just heated through, then mix with the salad right before serving.
FAQs
Can I use frozen shrimp for Mango Avocado Shrimp Salad?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning and searing. They’ll taste just as delicious and make this recipe even more weeknight-friendly.
How do I keep the avocado from browning?
The lime juice in your dressing goes a long way in keeping the avocado fresh and green. For even better results, add the avocado just before tossing and serving—this minimizes exposure to air.
What other herbs can I use instead of cilantro?
If cilantro isn’t your thing, try fresh parsley or basil for a different herbal lift. Both will provide a bright, leafy freshness without overpowering the other flavors.
Can I grill the shrimp instead?
Definitely—grilled shrimp bring an irresistible smoky depth to Mango Avocado Shrimp Salad! Simply marinate and grill them for a couple of minutes on each side, then proceed as directed.
Is this salad suitable for meal prep?
This salad is fantastic for meal prep with a little planning. Prep everything except the avocado and dressing ahead of time, then assemble and toss just before eating for the freshest results.
Final Thoughts
Packed with sunny colors, big flavors, and effortless charm, Mango Avocado Shrimp Salad is the perfect reason to gather your favorite people and dig in. Give it a try and watch how quickly it becomes a new staple at your table—happy, healthy, and delicious in every bite!
Print
Mango Avocado Shrimp Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad, Main Course
- Method: Stovetop, Tossed
- Cuisine: American, Latin-Inspired
- Diet: Non-Vegetarian
Description
A delightful and refreshing Mango Avocado Shrimp Salad that combines succulent shrimp with sweet mango, creamy avocado, and a zesty lime dressing. Perfect for a light and healthy main course or side salad.
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
For the Salad:
- 1 large ripe mango, diced
- 1 large avocado, diced
- 1 small red bell pepper, diced
- ¼ small red onion, finely diced
- 1 small cucumber, diced
- 2 tablespoons fresh cilantro, chopped
For the Dressing:
- juice of 1 lime
- 1 tablespoon olive oil
- 1 teaspoon honey
- ½ teaspoon chili flakes (optional)
Instructions
- Prepare the Shrimp: Preheat a skillet over medium-high heat and add olive oil. Season shrimp with salt, black pepper, and paprika. Cook shrimp for 2 to 3 minutes per side until pink and opaque. Remove from heat and let cool slightly.
- Make the Salad: In a large mixing bowl, combine diced mango, avocado, bell pepper, red onion, cucumber, and cilantro.
- Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, honey, and chili flakes.
- Combine: Add the cooked shrimp to the salad ingredients, pour the dressing over the top, and toss gently to combine.
- Serve: Serve immediately as a light main dish or side salad.
Notes
- For extra freshness, add baby spinach or mixed greens.
- If preparing ahead, add the avocado just before serving to prevent browning.
- Grilled shrimp also work beautifully in this recipe.
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