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