Description
A light and refreshing tropical salad featuring succulent shrimp, creamy avocado, juicy mango, and zesty lime dressing—perfect for summer meals or quick lunches.
Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 1 mango (peeled and diced)
- 1 avocado (peeled, pitted, and diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup fresh cilantro (chopped)
- 2 tbsp lime juice
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: 1 jalapeño or red chili, finely chopped
Instructions
- Heat a skillet over medium heat and add a bit of olive oil. Season shrimp with salt and pepper and cook until pink and opaque, about 3-4 minutes per side. Let cool.
- In a large mixing bowl, combine 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 without mashing the avocado.
- Season with additional salt, pepper, and jalapeño if using.
- Serve immediately or chill for 10-15 minutes before serving.
Notes
- Use grilled shrimp for a smoky flavor variation.
- Substitute mango with pineapple or papaya for a different tropical note.
- Serve over greens or in lettuce cups for a low-carb version.
- Add black beans or corn for more texture and protein.
- Top with crumbled feta or queso fresco for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 6-8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 9g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 130mg