Mango Avocado Shrimp Salad

Why You’ll Love This Recipe

Mango Avocado Shrimp Salad is a refreshing, tropical-inspired dish that combines succulent shrimp, creamy avocado, and juicy mango chunks for a flavorful and light meal. It’s perfect for summer gatherings, quick lunches, or as a vibrant appetizer. The blend of sweet, savory, and zesty flavors makes this salad irresistibly delicious and visually stunning.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shrimp (peeled and deveined)mango (peeled and diced)avocado (peeled, pitted, and diced)cherry tomatoes (halved)red onion (thinly sliced)fresh cilantro (chopped)lime juiceolive oilsalt and pepper (to taste)optional: jalapeño or red chili for heat

directions

Cook the shrimp in a skillet over medium heat with a bit of olive oil, salt, and pepper until pink and opaque, about 3-4 minutes per side. Let them cool.

In a large mixing bowl, combine diced mango, avocado, cherry tomatoes, red onion, and cilantro.

Add the cooled shrimp to the bowl.

Drizzle with olive oil and freshly squeezed lime juice.

Toss gently to combine, making sure not to mash the avocado.

Season with additional salt, pepper, and jalapeño if desired.

Serve immediately or chill for 10-15 minutes before serving.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 6-8 minutesChilling time (optional): 10-15 minutesTotal time: 25-30 minutes

Variations

Add black beans or corn for extra texture and protein.

Use grilled shrimp for a smoky flavor.

Substitute mango with pineapple or papaya for a different tropical note.

Serve over mixed greens or in lettuce cups for a low-carb option.

Sprinkle with crumbled feta or queso fresco for a creamy twist.

storage/reheating

Best served fresh due to the delicate nature of avocado and shrimp.
Store leftovers in an airtight container in the fridge for up to 1 day.
Do not freeze, as the texture will be affected.
Reheating is not recommended; serve chilled or at room temperature.

FAQs

Can I use frozen shrimp?

Yes, just thaw them thoroughly and pat dry before cooking.

What type of mango works best?

Use ripe but firm mangoes like Ataulfo or Tommy Atkins for the best texture and flavor.

How do I keep avocado from browning?

Toss the avocado in lime juice immediately after cutting, and store the salad with plastic wrap pressed directly onto the surface.

Is this salad spicy?

Only if you add jalapeño or red chili—omit for a milder version.

Can I prepare this in advance?

You can prep all components ahead, but combine just before serving to keep it fresh.

Is this salad keto-friendly?

Yes, it’s low in carbs and high in healthy fats and protein.

Can I use lemon instead of lime?

Yes, lemon juice works as a substitute, though lime gives a more tropical flavor.

Do I have to use cilantro?

No, you can skip it or use parsley if preferred.

What’s a good protein substitute for shrimp?

Try grilled chicken, tofu, or even cooked crab meat.

Can I make it into a wrap?

Absolutely! Spoon the salad into tortillas or lettuce leaves for a handheld option.

Conclusion

Mango Avocado Shrimp Salad is a bright, satisfying dish perfect for warm-weather meals or anytime you crave something light yet flavorful. With its simple preparation and bold, fresh ingredients, this salad is sure to become a go-to favorite in your recipe rotation.

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