When it comes to preparing a healthy, quick, and refreshing dish that is also loaded with flavors, Mango Avocado Shrimp Salad is an exceptional choice. This vibrant salad combines the tropical sweetness of mango, the creaminess of avocado, the succulent taste of shrimp, and a zesty citrus-lime dressing that ties all the ingredients together. Whether you’re making it for a light meal or a refreshing side dish, it’s a perfect choice for any occasion.
What is Mango Avocado Shrimp Salad?
Mango Avocado Shrimp Salad is a delightful fusion of sweet, savory, and citrusy flavors that come together to create a protein-packed, satisfying salad. The salad features succulent shrimp, ripe avocado, fresh mango, and an array of vegetables such as cucumber, red onion, and bell pepper. The dressing, made with lime juice, honey, and Dijon mustard, brings a zesty touch that complements the natural sweetness of the mango and the richness of the avocado. This dish is as much a treat for the eyes as it is for the taste buds, offering a perfect balance of textures and flavors.
Origin of Mango Avocado Shrimp Salad
The Mango Avocado Shrimp Salad draws inspiration from tropical flavors and coastal cuisine, commonly enjoyed in regions where seafood and fresh fruits are abundant, such as in Latin America, the Caribbean, and Southeast Asia. This vibrant dish has gained popularity for its refreshing taste, healthy ingredients, and its versatility to be served as a light meal, appetizer, or a side dish. It’s perfect for summer gatherings, casual dinners, or whenever you’re craving something both nutritious and full of flavor.
Ingredients for Mango Avocado Shrimp Salad
Here’s a breakdown of the ingredients needed for this bright and nutritious salad:
For the Shrimp:
- 1 lb (450 g) medium shrimp, peeled & deveined (tail on or off)
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (optional) or chili powder
- 1 small garlic clove, minced (or 1/4 tsp garlic powder)
- Optional: pinch red pepper flakes
Salad Base:
- 2 medium ripe mangoes, diced (about 2 cups / 300 g)
- 2 ripe but firm avocados, diced
- 1 English cucumber (or 2 Persian cucumbers), diced
- 1/2 small red onion or 2–3 shallots, finely minced (about 1/3 cup)
- 1 red bell pepper (or orange/yellow), diced
- 1 cup (20 g) fresh cilantro leaves roughly chopped (or 1/2 cup if you prefer less)
- 1/4 cup fresh mint leaves, chopped (optional but bright)
- 2 cups (60 g) baby arugula or mixed greens (optional base)
- 1 small jalapeño or serrano, seeded & finely minced (optional for heat)
Citrus-Lime Dressing:
- 1/4 cup (60 ml) fresh lime juice (about 2–3 limes)
- 2 tbsp fresh orange juice (or pineapple juice) OR 1 tbsp honey + 1 tbsp water
- 1 tsp finely grated lime zest
- 2 tsp honey or agave (adjust to mango sweetness)
- 1 tsp Dijon mustard
- 3 tbsp extra-virgin olive oil (or avocado oil)
- 1/2 tsp sea salt (to taste)
- 1/4 tsp ground cumin (optional subtle warmth)
- Freshly ground black pepper
- Optional: 1–2 tsp fish sauce (umami & salinity) OR 1/2 tsp soy sauce/tamari
Lastly for Garnish (optional but great):
- Toasted pumpkin seeds or chopped roasted cashews (2–3 tbsp)
- Lime wedges
- Microgreens
- Extra chili flakes
Step-by-Step Directions for Mango Avocado Shrimp Salad
1. Prep the Dressing:
Start by making the citrus-lime dressing. In a small bowl or jar, whisk together lime juice, orange juice (or honey), zest, honey (if using), Dijon mustard, cumin, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify the mixture. Taste the dressing and adjust for sweetness, salt, or acidity. Set it aside for later use.
2. Cook the Shrimp:
Pat the shrimp dry with a paper towel. Toss them with olive oil, salt, pepper, smoked paprika (or chili powder), and minced garlic. Heat a large skillet over medium-high heat and add the shrimp in a single layer. Cook for 1.5–2 minutes on each side until they turn pink and opaque. Ensure they’re not overcooked to maintain their juiciness. Once done, transfer the shrimp to a plate to cool slightly. Optionally, you can also grill or poach the shrimp for a different flavor.
3. Prep the Produce:
While the shrimp cools, dice the mango, avocado, cucumber, and bell pepper. Mince the red onion and jalapeño, and chop the cilantro and mint. To prevent browning, you can toss the diced avocado with a teaspoon of lime juice. Make sure to prepare the ingredients just before combining them.
4. Combine the Ingredients:
In a large mixing bowl, add the diced mango, cucumber, bell pepper, onion, and jalapeño. Toss them gently with the cilantro and mint. Pour about 2/3 of the dressing into the bowl and toss everything together. Finally, fold in the avocado and shrimp, being careful not to mash the avocado. Add more dressing as desired to achieve your preferred flavor.
5. Serve and Garnish:
Once combined, serve the salad on a platter over a bed of arugula or mixed greens, or serve it straight from the mixing bowl. Garnish with toasted pumpkin seeds, roasted cashews, lime wedges, and extra herbs. Serve immediately, either slightly cool or at room temperature.
Variations for Mango Avocado Shrimp Salad
While the Mango Avocado Shrimp Salad is delicious as it is, you can make some variations to suit your preferences:
1. Protein Variations:
- Lump Crab: Substitute the shrimp with lump crab meat for a luxurious alternative.
- Grilled Salmon or Seared Scallops: These proteins offer a rich and smoky flavor that pairs beautifully with the tropical fruits.
- Poached Chicken: If you prefer poultry, poached chicken can be a tasty option.
- Vegetarian Option: Replace shrimp with grilled halloumi or roasted chickpeas for a plant-based alternative.
2. Fruit Substitutions:
- Try adding diced pineapple, papaya, or even strawberries for an added tropical touch.
- You can replace one of the mangoes with 1 cup of grilled corn kernels for a unique twist.
3. Creaminess:
For a creamier version of this salad, add 2 tbsp of plain Greek yogurt to the dressing. This will make the dressing rich and creamy while still retaining the citrusy zing.
4. Additional Crunch:
Add thinly sliced radishes, jicama, or toasted coconut flakes for extra crunch and texture.
5. Spice It Up:
For those who like a bit of heat, drizzle some chili-garlic crisp oil just before serving or use a pinch of cayenne pepper.
FAQs about the Recipe
Q1: How can I make Mango Avocado Shrimp Salad ahead of time?
You can prepare the ingredients separately and store them in airtight containers. Dice the mango, cucumber, bell pepper, and onion, and store them up to 24 hours in advance. The shrimp should be cooked and chilled the same day. The dressing can be made up to 3 days ahead. Assemble the salad and add the avocado and shrimp just before serving.
Q2: Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work just fine. Make sure to thaw them properly before cooking to ensure they retain their flavor and texture.
Q3: Can I make this salad without cilantro?
Yes, if you’re not a fan of cilantro, you can omit it or replace it with fresh basil or parsley for a different flavor profile.
Conclusion
The Mango Avocado Shrimp Salad is a perfect balance of refreshing, tropical flavors with a protein-packed punch. Whether you’re enjoying it as a light meal or serving it as a side dish, it’s guaranteed to impress with its vibrant colors and delicious taste. With its versatility, this salad can easily be customized with various proteins, fruits, and spices to suit your taste preferences. So, get ready to indulge in a healthy and tasty meal that’s sure to be a hit at your next gathering or dinner!
Mango Avocado Shrimp Salad: A Refreshing Delight with a Burst of Flavors
- Total Time: 20 minutes
- Yield: ~4 servings
- Diet: Gluten Free
Description
Mango Avocado Shrimp Salad is a delightful fusion of sweet, savory, and citrusy flavors that come together to create a protein-packed, satisfying salad. The salad features succulent shrimp, ripe avocado, fresh mango, and an array of vegetables such as cucumber, red onion, and bell pepper. The dressing, made with lime juice, honey, and Dijon mustard, brings a zesty touch that complements the natural sweetness of the mango and the richness of the avocado. This dish is as much a treat for the eyes as it is for the taste buds, offering a perfect balance of textures and flavors.
Ingredients
Shrimp:
- 1 lb (450 g) medium shrimp, peeled & deveined (tail on or off)
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (optional) or chili powder
- 1 small garlic clove, minced (or 1/4 tsp garlic powder)
- Optional: pinch red pepper flakes
Salad Base:
- 2 medium ripe mangoes, diced (about 2 cups / 300 g)
- 2 ripe but firm avocados, diced
- 1 English cucumber (or 2 Persian cucumbers), diced
- 1/2 small red onion or 2–3 shallots, finely minced (about 1/3 cup)
- 1 red bell pepper (or orange/yellow), diced
- 1 cup (20 g) fresh cilantro leaves roughly chopped (or 1/2 cup if you prefer less)
- 1/4 cup fresh mint leaves, chopped (optional but bright)
- 2 cups (60 g) baby arugula or mixed greens (optional base)
- 1 small jalapeño or serrano, seeded & finely minced (optional for heat)
Citrus-Lime Dressing:
- 1/4 cup (60 ml) fresh lime juice (about 2–3 limes)
- 2 tbsp fresh orange juice (or pineapple juice) OR 1 tbsp honey + 1 tbsp water
- 1 tsp finely grated lime zest
- 2 tsp honey or agave (adjust to mango sweetness)
- 1 tsp Dijon mustard
- 3 tbsp extra-virgin olive oil (or avocado oil)
- 1/2 tsp sea salt (to taste)
- 1/4 tsp ground cumin (optional subtle warmth)
- Freshly ground black pepper
- Optional: 1–2 tsp fish sauce (umami & salinity) OR 1/2 tsp soy sauce/tamari
Garnish (optional but great):
- Toasted pumpkin seeds or chopped roasted cashews (2–3 tbsp)
- Lime wedges
- Microgreens
- Extra chili flakes
Instructions
- Prep Dressing: In a small bowl or jar whisk lime juice, orange juice (or honey), zest, honey (if using), Dijon, cumin, salt, pepper. Slowly drizzle in olive oil while whisking until emulsified. Taste and adjust sweetness, salt, acidity. Set aside.
- Cook Shrimp: Pat shrimp dry. Toss with olive oil, salt, pepper, smoked paprika, garlic. Heat a large skillet over medium-high. Add shrimp in a single layer; cook 1.5–2 minutes per side until pink and opaque (or internal temp 120–125°F / 49–52°C for juicy). Do not overcook. Transfer to a plate to cool slightly. Option: grill or poach.
- Prep Produce: While shrimp cools, dice mango, avocado, cucumber, bell pepper; mince onion and jalapeño; chop herbs. Keep avocado last (or toss pieces in a teaspoon lime juice to prevent browning).
- Combine: In a large mixing bowl add mango, cucumber, bell pepper, onion, jalapeño, cilantro, mint. Add about 2/3 of the dressing; toss gently. Fold in avocado and shrimp last to minimize smashing. Add more dressing as desired.
- Serve: On a platter over a bed of arugula/greens or serve straight from bowl. Garnish with seeds/nuts, extra herbs, lime wedges. Serve immediately slightly cool or at room temp.
Notes
This Mango Avocado Shrimp Salad is a refreshing blend of sweet, creamy, and savory flavors. Perfect for a light lunch or summer dinner, it’s packed with protein, healthy fats, and vibrant tropical freshness in every bite.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing / No-Bake (except shrimp cooking)
- Cuisine: Fusion (Tropical / American)
Nutrition
- Serving Size: ~1 ½ cups
- Calories: ~280
- Sugar: ~10 g
- Sodium: ~420 mg
- Fat: ~16 g
- Saturated Fat: ~3 g
- Unsaturated Fat: ~12 g
- Trans Fat: 0 g
- Carbohydrates: ~18 g
- Fiber: ~5 g
- Protein: ~20 g
- Cholesterol: High
Keywords: Shrimp Mango Avocado Salad, Tropical Shrimp Salad, Avocado Mango Salad, Shrimp Avocado Salad
