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
Units
Scale
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
