If there’s one dish that captures the spirit of summer in every bite, it’s Mango Avocado Shrimp Salad. Sweet, juicy mango mingles with creamy avocado and perfectly cooked shrimp, all tossed in a zesty lime dressing that’s impossible to resist. This salad is the epitome of fresh, vibrant flavors and colors, making it a go-to for light lunches, quick dinners, or even as a show-stopping side at your next gathering. Whether you’re a seasoned home cook or just looking for something quick and healthy, you’ll fall in love with every bite of this Mango Avocado Shrimp Salad.
Ingredients You’ll Need
This salad is all about letting a handful of simple, high-quality ingredients shine. Each element brings its own unique flavor, color, or texture to the bowl, making every forkful a celebration of freshness and balance.
- Shrimp: Use 1 pound of cooked, peeled, and deveined shrimp for succulent protein and a touch of seafood sweetness.
- Mango: One ripe mango, peeled and diced, offers tropical sweetness and a juicy burst in every mouthful.
- Avocado: A ripe avocado, diced, adds creamy richness while balancing the tartness of the lime.
- Red Onion: Half a small red onion, thinly sliced, brings a gentle crunch and a mild, peppery bite.
- Cilantro: A quarter cup of fresh chopped cilantro infuses the salad with herbal brightness and color.
- Extra Virgin Olive Oil: Two tablespoons form the base of the dressing, giving it a silky finish.
- Lime Juice: The juice of one lime cuts through the richness and ties all the flavors together with citrusy zing.
- Honey: Just half a teaspoon balances the acidity and enhances the natural sweetness of mango.
- Salt and Pepper: Add to taste for perfectly seasoned layers in every bite.
- Jalapeño (optional): One small, seeded, and finely chopped jalapeño delivers a gentle, customizable kick of heat.
How to Make Mango Avocado Shrimp Salad
Step 1: Prep Your Ingredients
Start by gathering all your ingredients and prepping them as listed. Peel and dice the mango and avocado, thinly slice the red onion, and chop the cilantro. If you’re using jalapeño for extra heat, seed and finely chop that as well. Having everything ready makes assembling the Mango Avocado Shrimp Salad a breeze and ensures your avocado stays fresh and green.
Step 2: Combine the Main Ingredients
In a large mixing bowl, add the cooked shrimp, diced mango, diced avocado, thinly sliced red onion, and chopped cilantro. By layering these ingredients, you create a beautiful mix of textures and colors that will make the salad as stunning as it is delicious.
Step 3: Make the Dressing
In a small bowl or a jar with a tight-fitting lid, whisk together the extra virgin olive oil, lime juice, honey, salt, pepper, and the jalapeño if you like things a bit spicy. The honey and lime help to balance each other, creating a dressing that’s tangy, sweet, and just a little fiery if you opt for the jalapeño.
Step 4: Toss Everything Together
Pour the dressing over the salad ingredients in the large bowl. Gently toss everything together using a large spoon or silicone spatula, being careful not to mash the avocado. The goal is to coat every piece without losing the lovely chunks of fruit and shrimp.
Step 5: Chill and Serve
For the best flavor, cover the bowl and chill your Mango Avocado Shrimp Salad in the fridge for 10 to 15 minutes before serving. This quick rest allows the flavors to meld, making each bite even more irresistible. Serve chilled, scoop into lettuce cups, over mixed greens, or enjoy just as it is.
How to Serve Mango Avocado Shrimp Salad
Garnishes
A few thoughtful garnishes take this salad from simple to spectacular. Sprinkle extra fresh cilantro or thinly sliced scallions over the top for a burst of color. Add a few lime wedges on the side for an extra squeeze of citrus, or scatter some toasted pepitas for delightful crunch.
Side Dishes
This salad pairs beautifully with fluffy quinoa, warm tortilla chips, or a side of coconut rice for a more filling meal. If you want to keep things ultra-light, serve your Mango Avocado Shrimp Salad over a bed of baby spinach or arugula, letting the salad dressing double as your greens’ dressing.
Creative Ways to Present
Turn your Mango Avocado Shrimp Salad into elegant appetizers by spooning it into endive leaves or mini bell pepper halves. For a party-ready platter, serve the salad in avocado shells or on a large platter surrounded by crisp lettuce cups, inviting guests to scoop their own. This salad also makes a vibrant taco filling—just nestle it into corn tortillas and top with a drizzle of hot sauce.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Mango Avocado Shrimp Salad, store it in an airtight container in the refrigerator for up to one day. The lime juice helps slow the avocado from browning, but for the freshest flavor and texture, it’s best enjoyed soon after making.
Freezing
Freezing is not recommended for this salad, as both shrimp and avocado can change texture and become watery or mushy after thawing. For best results, prepare only as much as you plan to eat, or keep the components separate until ready to serve.
Reheating
Since this salad is designed to be served chilled or at room temperature, there’s no need to reheat. If you must bring it to room temperature after refrigeration, let it sit out for 10 minutes before serving, but avoid microwaving to preserve the freshness of the ingredients.
FAQs
Can I use frozen shrimp for Mango Avocado Shrimp Salad?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before adding to the salad. This ensures your salad isn’t watery and the shrimp soak up all the lovely flavors.
How can I keep the avocado from browning?
The lime juice in the dressing helps prevent browning, but for extra insurance, toss the avocado pieces in a little lime juice before adding them to the salad. Also, cover the salad tightly with plastic wrap so less air gets in.
Is Mango Avocado Shrimp Salad gluten-free?
Yes, this salad is naturally gluten-free! Just double-check your shrimp and condiments to ensure they haven’t been processed with any gluten-containing ingredients.
Can I make this salad ahead of time?
You can prep most of the ingredients a few hours ahead and keep them separate. Assemble and dress the salad just before serving to preserve the freshness and texture, especially of the avocado.
What can I substitute for cilantro if I don’t like it?
If cilantro isn’t your thing, try fresh parsley or basil for a different but equally delicious herbal note in your Mango Avocado Shrimp Salad.
Final Thoughts
If you’re craving something fresh, colorful, and bursting with flavor, give Mango Avocado Shrimp Salad a try. It’s so simple yet so satisfying, and once you taste it, you’ll want to make it again and again. Bring a little sunshine to your table and enjoy every bite!
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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: Mexican-Inspired
- Diet: Non-Vegetarian
Description
This Mango Avocado Shrimp Salad is a vibrant and refreshing no-cook dish perfect for summer. Combining sweet mango, creamy avocado, and succulent shrimp with a zesty lime honey dressing, it offers a nutritious and flavorful meal that’s quick to prepare and gluten-free.
Ingredients
Salad Ingredients
- 1 pound cooked shrimp, peeled and deveined
- 1 ripe mango, peeled and diced
- 1 ripe avocado, diced
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
Dressing
- 2 tablespoons extra virgin olive oil
- Juice of 1 lime
- 1/2 teaspoon honey
- Salt and pepper to taste
- Optional: 1 small jalapeño, seeded and finely chopped
Instructions
- Combine Salad Ingredients: In a large bowl, add the cooked shrimp, diced mango, diced avocado, thinly sliced red onion, and chopped cilantro. Gently mix the ingredients to start blending the flavors.
- Prepare Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lime juice, honey, salt, pepper, and chopped jalapeño if using. This dressing will add a tangy and slightly sweet heat to the salad.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture. Gently toss everything together, taking care not to mash the avocado pieces so they stay creamy and intact.
- Chill and Serve: Refrigerate the salad for 10 to 15 minutes to let the flavors meld. Serve the salad on its own, over mixed greens, or nestled in lettuce cups for a light and elegant presentation.
Notes
- Use freshly cooked shrimp or chilled leftovers for best taste and texture.
- To make it a more substantial meal, serve the salad with quinoa or on a bed of baby spinach.
- Best enjoyed the day it’s made to preserve the freshness of the avocado and shrimp.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 7g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 130mg
