Get ready to fall in love with every juicy, citrusy, and creamy bite of this Mango Avocado Shrimp Salad! This vibrant dish is a true celebration of summer flavors, balancing sweet mango, buttery avocado, and succulent shrimp in a lime-fresh dressing. It’s one of those salads that wows a crowd just as easily as it delights a solo lunch, and the color alone is reason to make it! Whether you’re hunting for a fuss-free lunch, a dazzling starter, or a bright, healthy meal, this salad packs tropical sunshine on every forkful.
Ingredients You’ll Need
Delicious food starts with simple, quality ingredients, and every element here brings its own special magic. The balance of color, flavor, and texture is key, so don’t skip a thing—each ingredient really makes this Mango Avocado Shrimp Salad pop!
- Shrimp: Use cooked, peeled, and deveined shrimp for protein, flavor, and a juicy bite that soaks up the dressing beautifully.
- Mango: Choose a ripe, sweet mango for a bright, tropical punch and sunshiny color.
- Avocado: Go for a just-ripe avocado for a creamy, rich texture that melts into each mouthful.
- Cherry Tomatoes: These bring a burst of juicy sweetness and beautiful pops of red.
- Red Onion: Adds a sharp, crunchy bite and gorgeous color contrast.
- Fresh Cilantro: For a fresh, herbaceous finish that ties all the flavors together—don’t skip it unless you absolutely must!
- Lime Juice: Brightens everything up and marries the flavors; fresh-squeezed is best!
- Olive Oil: Brings silkiness to the dressing and helps coat every salad morsel.
- Salt and Pepper: Just a pinch to enhance all those vibrant flavors.
- Jalapeño (optional): Dice and add for a little tropical heat, especially if you like a subtle spicy kick.
How to Make Mango Avocado Shrimp Salad
Step 1: Prep the Produce
Start by washing and drying all your fresh produce. Dice the ripe mango and avocado into bite-sized cubes, halve your cherry tomatoes, finely chop the red onion, and roughly chop the cilantro. If using, dice your jalapeño small so its heat distributes evenly without overwhelming any bite.
Step 2: Combine the Salad Ingredients
Grab a nice, roomy salad bowl and add in the cooked shrimp, mango cubes, avocado, cherry tomatoes, chopped onion, cilantro, and jalapeño if you’re using it. This is when the salad starts to look irresistibly colorful and inviting!
Step 3: Whisk the Dressing
In a separate small bowl, whisk together the lime juice, olive oil, and a sprinkle of salt and pepper. For an extra layer of flavor, toss in a pinch of cumin or chili powder—these spices add a warm undertone that compliments the tropical notes.
Step 4: Toss It All Together
Pour the zesty lime dressing over your salad ingredients. With a gentle hand, toss everything together, being careful not to mash those luscious avocado cubes. You want each ingredient shiny, coated, and beautifully intact.
Step 5: Taste and Chill
Give the salad a quick taste, and adjust the salt and pepper if needed. Serve right away for maximum freshness, or pop the bowl in the fridge for 15 to 20 minutes if you prefer it chilled—the flavors mingle even more as it rests!
How to Serve Mango Avocado Shrimp Salad
Garnishes
Top your Mango Avocado Shrimp Salad with extra chopped cilantro, a few slices of lime on the side, or a sprinkle of flaky sea salt for a gourmet finish. For true tropical flair, add thinly sliced radish or even a pinch of smoked paprika on top.
Side Dishes
This salad shines on its own, but it pairs perfectly with crispy tortilla chips for a crunchy contrast, soft butter lettuce cups for handheld bites, or a bed of fluffy mixed greens for a lighter meal. Steamed rice or a toasted baguette would make it more substantial for dinner.
Creative Ways to Present
If you want to impress, scoop the salad into hollowed-out avocado or mango halves for individual servings. Layer it in mason jars for a picnic, or pile it onto a big platter garnished with edible flowers for a show-stopping centerpiece at brunch or a summer barbecue.
Make Ahead and Storage
Storing Leftovers
Keep leftover Mango Avocado Shrimp Salad in an airtight container in the fridge for up to one day. The lime juice helps prevent the avocado from browning, but the texture is at its best fresh. If you know you’ll have leftovers, you can store the dressing separately and combine just before eating.
Freezing
This is not a salad that loves the freezer—the fresh produce, especially avocado and tomatoes, don’t thaw well and end up mushy. For the freshest Mango Avocado Shrimp Salad experience, make and enjoy it on the same day!
Reheating
No reheating needed—this is a chilled, refreshing dish. If your shrimp have been refrigerated, you can let the salad sit at room temperature for a few minutes before enjoying so the flavors are at their best.
FAQs
Can I use frozen shrimp instead of fresh?
Absolutely! Just thaw your frozen shrimp according to the package instructions, then pat dry and proceed. Pre-cooked frozen shrimp works perfectly, making this salad even more convenient.
Is this Mango Avocado Shrimp Salad spicy?
Not by default! The salad gets its bright flavors from the mango, lime, and cilantro. If you add jalapeño or a dash of chili powder, you can turn up the heat to fit your taste—totally customizable.
What’s the best way to tell if my mango and avocado are ripe?
A ripe mango should give slightly when squeezed and smell sweet at the stem. For avocado, look for one that yields gently but isn’t mushy. Too firm, and it won’t blend into the salad as well!
Can I make Mango Avocado Shrimp Salad ahead of time?
You can prep most ingredients a few hours ahead—just wait to dice and add the avocado until just before serving to keep it at its creamiest and prevent browning.
What proteins can I substitute for shrimp?
Try cooked, flaked crab, lobster, or even grilled chicken if you prefer. The beauty of this dish is its flexibility—whatever pairs well with mango and avocado will work in the salad.
Final Thoughts
If you’re craving a dish that delivers on color, freshness, and tropical flavor, then Mango Avocado Shrimp Salad is waiting for you! Easy to whip up, unbelievably satisfying, and always a crowd-pleaser—you’ll want to make it again and again. Go grab those mangoes and get tossing!
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Mango Avocado Shrimp Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Caribbean-Inspired
- Diet: Non-Vegetarian
Description
A refreshing and flavorful Mango Avocado Shrimp Salad that combines the sweetness of ripe mango with creamy avocado and succulent shrimp, tossed in a zesty lime dressing. This Caribbean-inspired salad is perfect for a light and healthy meal or a vibrant side dish.
Ingredients
Shrimp Salad:
- 1 pound cooked shrimp, peeled and deveined
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- Optional: diced jalapeño for heat
Lime Dressing:
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large bowl, mix shrimp, mango, avocado, cherry tomatoes, red onion, and cilantro.
- Prepare Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Toss Salad: Pour the dressing over the salad and gently combine. Avoid mashing the avocado.
- Adjust Seasoning: Taste and adjust salt and pepper as needed.
- Serve: Serve immediately or chill for 15–20 minutes before serving.
Notes
- Enhance the dressing with a pinch of cumin or chili powder for a bolder flavor.
- This salad complements well with tortilla chips or over mixed greens.
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