This Mango Avocado Salad With Shrimp is the ultimate warm-weather salad—light, refreshing, and absolutely bursting with color and flavor! Succulent shrimp, velvety ripe mango, and creamy avocado are tossed together with a zippy, spicy lime dressing. It’s a dish that feels both effortless and luxurious, perfect for impressing guests or simply treating yourself to something special.
Why You’ll Love This Recipe
- A Burst of Fresh Flavors: Every bite is a delightful medley of sweet mango, buttery avocado, plump shrimp, and tangy lime.
- Vibrant and Gorgeous: The colors alone will make you want to dive right in—it’s a show-stopper on any table, perfect for parties or picnics.
- Quick & Easy: It comes together in under 30 minutes, with no complicated steps—just simple, satisfying prep.
- Naturally Filling & Healthy: Protein from shrimp and healthy fats from avocado make this salad both wholesome and ultra-satisfying.
Ingredients You’ll Need
One of the best things about Mango Avocado Salad With Shrimp is how it lets a handful of fresh, simple ingredients absolutely shine. Each element plays an important part, adding flavor, texture, and color that work together in the most crave-worthy way.
- Shrimp (1 pound, thawed, tails removed & deveined): The star protein—quick to cook and loaded with sweet flavor. Try to use large or jumbo shrimp for the most impressive texture.
- Mangoes (2 ripe): Choose fragrant, slightly soft mangoes for that irresistible tropical sweetness and juicy bite.
- Avocados (2 medium-large, ripe): Creamy and mild, perfectly balancing the sweet and savory notes.
- Cilantro or Mint (freshly chopped, optional): Fresh herbs give a pop of color and brightness—use whichever you prefer, or try both!
- Red Onion (1/4 cup, diced, optional): Adds a subtle, crisp bite and a hint of sharpness; adjust the amount to taste.
- Olive Oil (2 Tbsp): Forms the silky base of the dressing and binds all the flavors together.
- Lime Juice (from 1 lime): Infuses the dish with zing and helps keep the avocados bright green.
- Honey (1 tsp): A touch of natural sweetness to balance the savory and spicy vibes.
- Chili Powder (1/2 tsp), Smoked Paprika (1/4 tsp), Cayenne Pepper (1/8 tsp): Spices give the salad just the right kick—adjust the cayenne to suit your heat preference.
- Salt & Freshly Ground Black Pepper: These essentials bring all the flavors to life; always taste and adjust as you like.
- Cooking Spray or Oil: For preparing the shrimp so they’re perfectly juicy and never dry.
Variations
What I love most about Mango Avocado Salad With Shrimp is how wildly customizable it is! You can swap, add, or skip ingredients to suit your own taste or dietary preferences, so don’t be shy about making it your own.
- Make It Vegetarian: Simply leave out the shrimp and toss in an extra mango and avocado for added heft—delish as a colorful side salad!
- Try Vegan: Omit the shrimp and swap the honey for maple syrup so everyone at your table can enjoy.
- Play with Fresh Herbs: Switch out mint for cilantro (or vice versa), or throw in some chopped basil for a totally different twist.
- Adjust the Spice: Use just a pinch of cayenne if you like things milder, or add a little extra for a salad with real attitude.
- Add Crunch: A handful of toasted cashews or peanuts gives this salad a delicious, nutty crunch.
- Red Onion or No Onion: If you enjoy a little bite, chopped red onion is lovely—but feel free to skip for a gentler, easier-to-digest flavor.
How to Make Mango Avocado Salad With Shrimp
Step 1: Cook the Shrimp
Start by heating a large pan over medium-high heat and spritzing it generously with cooking spray or adding a drizzle of oil. When the pan’s nice and hot, add your thawed, prepped shrimp in a single layer. Cook them for 1-2 minutes on each side, just until they turn opaque and blush pink—don’t overcook or they’ll get rubbery! Transfer the shrimp to a plate to cool slightly as you prep the rest.
Step 2: Whisk Up the Spicy Lime Dressing
In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, smoked paprika, cayenne, and a generous pinch of salt and pepper. Taste the dressing—don’t be shy about adjusting the seasoning or spice level. The dressing should taste zesty, bright, and a little bit bold!
Step 3: Prep the Mango and Avocado
Peel your mangoes (a vegetable peeler works wonders for this!) and slice the flesh away from the pit. Dice each half into plump, juicy cubes. For the avocados, halve them, remove the pit, peel the skin off, and cube them just like the mango. If the avocados are ripe but not mushy, you’ll get perfect, clean cubes every time.
Step 4: Toss It All Together
Grab a big mixing bowl and gently combine the cooked shrimp with the diced mango, cubed avocado, any fresh herbs, and a sprinkle of red onion if using. Drizzle the spicy lime dressing all over, give everything a gentle but thorough toss, and season with an extra pinch of salt and pepper if you’d like. Serve right away or refrigerate until ready to eat!
Pro Tips for Making Mango Avocado Salad With Shrimp
- Shrimp Success: Pat the shrimp dry before cooking so they sear and caramelize beautifully instead of steaming in the pan.
- Keep Avocado Gorgeous: Toss cubed avocado with a bit of extra lime juice right after cutting to keep it from browning while you prep the other ingredients.
- Chop to Perfection: Cut your mango and avocado into similar-sized cubes for the prettiest salad and most balanced bites.
- Mix Gently: Use a big spoon or your hands to toss; this keeps the avocado from turning to mush and the salad looking picture-perfect.
How to Serve Mango Avocado Salad With Shrimp
Garnishes
Top your Mango Avocado Salad With Shrimp with a final sprinkle of fresh cilantro or mint to really wake up the flavors and give everything a mouthwatering aroma. A few extra lime wedges are always welcome for a squeeze of extra brightness just before serving. For an extra pop of color and spice, a dusting of chili flakes never hurts either!
Side Dishes
This salad is a star all on its own, but it also pairs beautifully with light, summery sides. Try serving it with grilled corn on the cob, a simple green salad, or a bowl of fluffy coconut rice. Crusty bread is perfect for mopping up any remaining spicy lime dressing, and tortilla chips can turn it into a festive starter.
Creative Ways to Present
You can serve Mango Avocado Salad With Shrimp piled high on a platter for family style, or scoop it into lettuce cups or halved avocados for a fun, individual appetizer. For a dinner party, layer the salad in clear glasses for a colorful starter. Or simply arrange it in a big, beautiful bowl for everyone to help themselves!
Make Ahead and Storage
Storing Leftovers
Leftovers of Mango Avocado Salad With Shrimp hold up surprisingly well! Because there are no delicate greens, the flavors stay fresh for up to 2-3 days when stored in an airtight container in the fridge. The lime juice in the dressing does a great job keeping the avocado bright and preventing browning.
Freezing
This salad isn’t a great candidate for freezing, as both mango and avocado change texture and become mushy once thawed. For best results, enjoy it fresh or store in the fridge for short-term leftovers.
Reheating
Since Mango Avocado Salad With Shrimp is meant to be enjoyed chilled or at room temperature, there’s no need to reheat. If you’d like, you can very gently warm the shrimp separately and add back to the salad right before serving, but most people find the cool, refreshing flavors are perfect as-is.
FAQs
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Can I prepare Mango Avocado Salad With Shrimp ahead of time?
Absolutely! The salad (especially the shrimp and dressing) can be prepped a few hours ahead and kept chilled. If you want the avocado to look its freshest, simply cube and add it just before serving, though the lime juice will help keep everything vibrant for a couple of days.
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What’s the best way to tell if my mango and avocado are ripe?
Look for mangoes that yield gently to pressure and have a sweet fragrance. Avocados should feel slightly soft but not squishy when you give them a gentle squeeze. Avoid using either ingredient if they feel hard or overripe.
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Is Mango Avocado Salad With Shrimp spicy?
It has a gentle heat from the chili powder and a pinch of cayenne, but you’re in total control! Feel free to dial the spice down for a milder salad or add a little more cayenne if you love heat.
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Can I make this salad without shrimp?
Definitely! The salad is still absolutely delicious without shrimp—just add another mango and avocado, or toss in some chickpeas for plant-based protein. You’ll end up with a gorgeous, fresh vegetarian main or side.
Final Thoughts
If you’re searching for a dish that’s as spectacular to look at as it is to eat, Mango Avocado Salad With Shrimp is the answer. It’s easy, vibrant, and endlessly adaptable, perfect for sharing with friends or savoring all by yourself. I hope you love every fresh, zesty bite!
Print
Mango Avocado Salad With Shrimp Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and flavorful Mango Avocado Salad with Shrimp, tossed in a zesty Spicy Lime Dressing. This vibrant dish is perfect for a light lunch or as a side dish at a summer gathering.
Ingredients
Shrimp:
- 1 pound shrimp (thawed, tails removed + deveined)
- Cooking spray or oil (to cook shrimp)
Salad:
- 2 ripe mangoes
- 2 ripe medium-large avocados
- Optional: freshly chopped herbs, like mint or cilantro
- Optional: diced red onion (about 1/4 cup)
Spicy Lime Dressing:
- 2 Tbsp olive oil
- 1 lime, juice only
- 1 tsp honey
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne pepper (adjust to taste)
- Salt + pepper, to taste
Instructions
- Cook Shrimp: Heat cooking spray or oil in a large pan over medium-high heat. Cook shrimp 1-2 minutes per side until opaque and pink. Set aside.
- Prepare Dressing: Whisk all dressing ingredients together in a small bowl. Adjust seasonings to taste.
- Prepare Fruits: Peel and cube mangoes. Peel, pit, and cube avocados.
- Assemble Salad: In a large bowl, combine mangoes, avocados, shrimp, herbs, and onion. Pour dressing over and toss well. Season with salt and pepper.
- Serve: Enjoy!
Notes
- SERVINGS: This recipe serves about 4 people as a side salad or 2 people as a main dish.
- LEFTOVERS/MAKE AHEAD: Salad keeps well for 2-3 days in the fridge. Perfect for meal prep or parties.
- RECIPE MODIFICATIONS: Options for vegetarian and vegan variations provided. Customize spice level and ingredients to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 120mg
