When you need a fresh, vibrant, and downright irresistible dish to celebrate summer (or simply add some sunshine to your weeknight!), this Mango Avocado Salad With Shrimp never lets me down. Juicy mango, creamy avocado, plump shrimp, and a zesty, slightly spicy lime dressing mingle together for a salad that is not only beautiful to look at, but truly crave-worthy.
Why You’ll Love This Recipe
- Ultimate Summer Flavors: Sweet mango, creamy avocado, and succulent shrimp make every bite a tropical mini-vacation.
- Bright & Bold Dressing: The zesty, spicy lime dressing is the perfect balance of tangy, sweet, and just-right heat.
- Meal-Prep Friendly: With no leafy greens to wilt, this salad keeps beautifully for a day or two—so you can enjoy it even on busy days.
- Super Quick & Flexible: Ready in just 25 minutes, it adapts easily for different proteins (or even vegetarian or vegan!) and flavor preferences.
Ingredients You’ll Need
One of my favorite things about Mango Avocado Salad With Shrimp is how the handful of vibrant ingredients truly shine. Each plays its unique part: bringing bursts of color, incredible texture, and irresistible flavor to every forkful.
- Shrimp (1 pound, thawed, tails removed + deveined): Succulent shrimp bring satisfying protein and a lovely seafood sweetness—buy pre-cleaned for quick prep.
- Cooking spray or oil: Just a touch ensures your shrimp cook up juicy and never stick to the pan.
- Ripe mangoes (2): Their lush sweetness is the star—look for fruit that yields slightly when pressed, with a fragrant aroma.
- Ripe avocados (2 medium-large): For creamy bites that balance the mango’s sweetness; slightly soft to the touch is perfect.
- Freshly chopped herbs (optional): Mint or cilantro adds an aromatic, cooling finish you’ll love.
- Diced red onion (optional, about 1/4 cup): For a gentle bite and beautiful color contrast—totally up to your taste!
- Olive oil (2 Tbsp): The base for your luscious spicy lime dressing.
- Lime juice (from 1 lime): Vibrant citrus makes the whole salad sing and keeps avocado bright.
- Honey (1 tsp): A hint of natural sweetness to round out the dressing.
- Chili powder (1/2 tsp), smoked paprika (1/4 tsp), cayenne pepper (1/8 tsp): For smoky, citrusy, and spicy notes in that craveable dressing.
- Salt + pepper: As always, finish to taste for perfect flavor in every bite.
Variations
The magic of this salad is just how easy it is to tweak—whether you’re swapping ingredients to fit a dietary need, or want to play with the flavor profile. Get creative and own your version of Mango Avocado Salad With Shrimp!
- Go Vegetarian or Vegan: Skip the shrimp, and add another mango and avocado. For vegan, simply substitute maple syrup for honey in the dressing.
- Swap the Protein: Try grilled chicken, tofu, or even flaked cooked salmon for a totally different twist.
- Herb It Up: Add lots of chopped mint, cilantro, or even basil—herbs brighten the salad and add summery flavor.
- Turn Up the Heat: Love spice? Increase the cayenne or toss in finely chopped jalapeño for some real fire.
- Onion Options: Red onion is great, but green onions or shallots work wonderfully, too!
How to Make Mango Avocado Salad With Shrimp
Step 1: Sauté the Shrimp
Start by heating a large pan over medium-high heat with a little cooking spray or oil. Once it’s shimmering hot, add the shrimp and cook them for 1–2 minutes per side, just until they turn opaque and that cheerful pink color. Remove the shrimp from the pan and let them cool while you prep the rest—overcooking is the only enemy here!
Step 2: Whisk Up the Spicy Lime Dressing
In a small bowl, whisk together olive oil, fresh lime juice, honey, chili powder, smoked paprika, cayenne pepper, and a sprinkle of salt and black pepper. Taste and adjust the seasoning—if you like more heat, up the cayenne! This punchy dressing gives your Mango Avocado Salad With Shrimp its irresistible zing.
Step 3: Cube the Mango and Avocado
Peel the mangoes (a vegetable peeler makes this easier), then slice each side away from the pit. Cut the cheeks into cubes. For the avocados, slice in half, remove pits, and gently peel; dice each half into cubes for that perfectly creamy, yet distinct, texture. These bite-sized gems are key for great texture in every mouthful!
Step 4: Assemble and Toss
In a large mixing bowl, combine cubed mango, avocado, cooked shrimp, and (if using) chopped herbs and red onion. Pour your spicy lime dressing over everything, and gently toss until evenly coated. Finish with a little extra salt and pepper if you like, and you’re ready to serve your glorious Mango Avocado Salad With Shrimp!
Pro Tips for Making Mango Avocado Salad With Shrimp
- Shrimp Perfection: Pat your shrimp very dry before sautéing—this gives you a golden sear and prevents steaming.
- Mango & Avocado Cubing Hack: If you want super tidy cubes, use the “cheek off, slice, and peel” method instead of scooping with a spoon. The result is ultra-clean edges and less mushy fruit.
- Mix Just Before Serving: For the best presentation, toss everything together right before you’re ready to eat—especially if using both the mango and avocado, which are delicate.
- Dressing Customization: Always taste the dressing before adding it—sometimes limes or mangoes vary in sweetness or acidity, so a dash more honey or lime juice can make all the difference.
How to Serve Mango Avocado Salad With Shrimp
Garnishes
A sprinkle of fresh herbs—like mint or cilantro—over your Mango Avocado Salad With Shrimp truly makes the vivid colors pop and adds a cooling, aromatic finish. A scatter of lime zest or a pinch of flaky salt offers a little extra sparkle and crunch right before serving.
Side Dishes
This salad is a showstopper on its own, but it pairs beautifully with a side of coconut rice, crispy tortilla chips, or even a hearty green salad. For a light lunch, serve it over a bed of arugula or alongside grilled corn for a perfect summer spread.
Creative Ways to Present
For parties, scoop the salad into halved avocado shells or small lettuce cups for elegant little boats. Or, serve your Mango Avocado Salad With Shrimp family-style in a big, shallow platter lined with fresh greens—let everyone help themselves for a relaxed, colorful table centerpiece.
Make Ahead and Storage
Storing Leftovers
One of the best surprises about this salad? Thanks to the lime juice and the hearty ingredients, Mango Avocado Salad With Shrimp keeps well for up to 2–3 days in an airtight container in the fridge. The flavors deepen beautifully and nothing gets soggy, making it a rare salad that remains delicious after a day or two.
Freezing
I recommend enjoying this salad fresh or refrigerated. Freezing isn’t ideal, as mango and avocado tend to become mushy and watery once thawed—if you’re planning ahead, prep everything except the avocado and add it just before serving.
Reheating
No need to reheat! This Mango Avocado Salad With Shrimp is meant to be enjoyed chilled or at room temperature. If you’d like to serve it warmer, just refresh the shrimp separately in a hot pan for a minute, then toss into the salad before serving.
FAQs
-
Can I make Mango Avocado Salad With Shrimp ahead of time for a party?
Yes! You can prep all the components a few hours in advance and store them separately. Toss the salad with dressing and avocado just before serving to keep everything vibrant and fresh.
-
What’s the best way to pick ripe mangoes and avocados?
Mangoes should yield gently to your touch and smell fragrant at the stem. Avocados are ready when they give just slightly under pressure but aren’t mushy—your salad will thank you!
-
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw them thoroughly and pat dry before cooking for the best texture and flavor in your Mango Avocado Salad With Shrimp.
-
How spicy is the dressing, and can I adjust the heat?
The dressing has a gently warming spice, but you can easily tame or fire it up. Use less cayenne for mild, or bump it up—or even add diced jalapeño—if you’re after real heat!
Final Thoughts
I honestly hope you give this Mango Avocado Salad With Shrimp a spot on your table soon—it’s colorful, quick, and loaded with flavor, just the way summer meals should be. Grab a fork and dig into something gorgeous and good for you—you might just find yourself making this salad again and again!
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: International
- Diet: Vegetarian
Description
A refreshing and flavorful Mango Avocado Salad with Shrimp, perfect for a light and satisfying meal. Juicy shrimp, ripe mangoes, creamy avocados, and a zesty Spicy Lime Dressing come together in this easy-to-make salad.
Ingredients
Shrimp:
- 1 pound shrimp (thawed, tails removed + deveined)
- Cooking spray or oil (to cook shrimp)
Salad:
- 2 mangoes, ripe
- 2 medium-large avocados, ripe
- 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 (add more to increase spiciness, if desired)
- 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.
- Cut Mangos and Avocados: Peel, pit, and cube the mangos and avocados.
- Assemble Salad: Combine mangoes, avocados, and shrimp in a mixing bowl. Add herbs and onion if desired. Pour dressing over the salad and toss to combine. Season with salt and pepper.
- Serve: Enjoy the salad as a side or main dish.
Notes
- SERVINGS: This recipe serves about 4 people as a side salad or 2 people as a main dish salad.
- LEFTOVERS/MAKE AHEAD: This salad keeps well for 2-3 days in the fridge.
- RECIPE MODIFICATIONS: Options to make the salad vegetarian or vegan are provided. Adjust spice levels and ingredients to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 150mg
