Mango Avocado Shrimp Salad is a refreshing and vibrant dish that combines juicy shrimp, creamy avocado, and sweet mango for a perfect balance of flavors and textures. Tossed with crisp greens and a tangy citrus vinaigrette, this salad is light, nutritious, and ideal for any occasion. Whether served as a starter, side, or main course, it’s a versatile recipe that can easily be tailored to suit your tastes and dietary needs. Fresh, colorful, and packed with flavor, this salad is sure to become a staple in your meal rotation.
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of sweet mango, creamy avocado, and succulent shrimp creates a flavor-packed bite every time.
- Healthy and Nutritious: This salad is rich in protein, healthy fats, and vitamins, making it both delicious and nourishing.
- Quick and Easy: Ready in just 20 minutes, it’s perfect for busy weeknights or when you want something fresh and fast.
- Customizable: Swap out ingredients or add your favorite toppings to make this salad your own.
- Versatile: Great as a light lunch, dinner, or even a side dish for barbecues, potlucks, or gatherings.
- Eye-Catching Presentation: The vibrant colors of mango, avocado, and greens make this salad as beautiful as it is tasty.
Preparation Time and Servings
- Prep time: 15 minutes
- Cook time: 5 minutes
- Total time: 20 minutes
- Yield: 4 servings
- Serving Size: 1 bowl
Nutritional Information (per serving)
- Calories: 320
- Carbohydrates: 18g
- Protein: 25g
- Fat: 16g
- Fiber: 5g
- Sugar: 12g
Ingredients
For the Salad:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large mango, peeled and diced
- 1 large avocado, peeled, pitted, and diced
- 4 cups mixed greens (such as spinach, arugula, and romaine)
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
For the Citrus Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon orange juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Garnish:
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon sesame seeds or sunflower seeds (optional)
- Lime wedges (for serving)
Step-by-Step Instructions
Step 1: Prepare the Shrimp
- Season the shrimp: In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside to cool slightly.
Step 2: Make the Citrus Vinaigrette
- Combine ingredients: In a small bowl or jar, whisk together olive oil, lime juice, orange juice, honey, Dijon mustard, salt, and black pepper until well combined. Taste and adjust seasoning as needed.
Step 3: Assemble the Salad
- Layer the greens: Arrange the mixed greens evenly across four plates or bowls.
- Add toppings: Top the greens with diced mango, avocado, cherry tomatoes, and red onion slices.
- Add the shrimp: Place the cooked shrimp on top of the salad.
Step 4: Dress and Garnish
- Drizzle with vinaigrette: Pour the citrus vinaigrette evenly over the salads.
- Garnish: Sprinkle chopped cilantro and sesame seeds over the top. Serve with lime wedges for an extra burst of citrus flavor.
Step 5: Serve
- Serve the Mango Avocado Shrimp Salad immediately as a light, refreshing meal.
Ingredient Background
- Shrimp: A lean, protein-rich ingredient that’s quick to cook and pairs perfectly with sweet and tangy flavors.
- Mango: Adds natural sweetness and a tropical flair to the salad. Choose ripe mangoes for the best flavor.
- Avocado: Provides creamy texture and healthy monounsaturated fats.
- Mixed Greens: A combination of greens adds freshness and nutritional variety. Use spinach, arugula, or romaine as a base.
- Citrus Vinaigrette: The lime and orange juices in the dressing provide acidity and brightness, balancing the richness of the avocado and shrimp.
Technique Tips
- Choose Fresh Ingredients: Use fresh, ripe mango and avocado for optimal flavor and texture.
- Don’t Overcook Shrimp: Shrimp cook quickly; remove them from heat as soon as they turn pink to prevent a rubbery texture.
- Chill the Salad: For a refreshing twist, refrigerate the salad ingredients (except the shrimp) before assembling.
- Whisk the Dressing Well: The honey and Dijon mustard help emulsify the vinaigrette, ensuring it coats the salad evenly.
Alternative Presentation Ideas
- Tropical Salad Platter: Serve the salad on a large platter for a family-style presentation. Arrange the greens, shrimp, and toppings in sections for visual appeal.
- Layered Mason Jar Salad: Layer the salad ingredients in a mason jar for a portable lunch option. Keep the dressing in a separate container until ready to eat.
- Shrimp Salad Wraps: Use large lettuce leaves or tortillas to turn the salad into handheld wraps.
- Appetizer Skewers: Thread shrimp, mango, and avocado onto skewers for a fun and unique appetizer.
Additional Tips for Success
- Cut Evenly: Dice the mango and avocado into uniform pieces for consistent bites and an attractive presentation.
- Customize the Dressing: Adjust the sweetness, acidity, or spice level in the vinaigrette to suit your taste.
- Serve Immediately: Assemble the salad just before serving to keep the greens crisp and the avocado fresh.
- Double the Recipe: Easily scale up the ingredients to serve a larger group.
Recipe Variations
- Spicy Mango Shrimp Salad: Add diced jalapeño or a sprinkle of red pepper flakes for a spicy kick.
- Thai-Inspired Salad: Swap the vinaigrette for a peanut sauce or Thai chili dressing, and add chopped peanuts for crunch.
- Vegan Version: Replace the shrimp with grilled tofu or chickpeas for a plant-based option.
- Grilled Shrimp Salad: Grill the shrimp instead of pan-searing for a smoky, charred flavor.
- Quinoa Salad: Add cooked quinoa to the salad for extra protein and fiber.
Freezing and Storage
- Refrigerate Leftovers: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing and avocado separate to prevent sogginess and browning.
- Freeze Shrimp Only: Cooked shrimp can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
- Meal Prep Option: Prep all the ingredients ahead of time and store them separately. Assemble the salad just before serving for optimal freshness.
Healthier Twist Ideas
- Reduce Oil: Use less olive oil in the vinaigrette to lower the fat content.
- Increase Veggies: Add more mixed greens or extra vegetables like cucumbers, bell peppers, or shredded carrots for added nutrients.
- Use Greek Yogurt: Swap half of the olive oil in the dressing with plain Greek yogurt for a creamy, tangy option.
- Skip the Sweetener: Leave out the honey or maple syrup in the vinaigrette if you prefer a sugar-free dressing.
Serving Suggestions for Events
- Brunch Addition: Serve the Mango Avocado Shrimp Salad as a refreshing side dish at a brunch gathering alongside egg dishes or pastries.
- Summer BBQ: Pair it with grilled chicken, steak, or seafood for a complete barbecue spread.
- Dinner Party Starter: Serve the salad in smaller portions as a light and elegant appetizer.
- Beach Picnic: Pack the salad in individual containers for a portable and refreshing beachside meal.
Special Equipment
- Sharp Knife: Essential for cleanly slicing mango, avocado, and other salad ingredients.
- Citrus Juicer: Makes extracting lime and orange juice easy and efficient.
- Large Skillet: Ideal for cooking shrimp evenly without crowding.
Frequently Asked Questions
- 1. How do I know if the mango is ripe? A ripe mango will be slightly soft to the touch and have a sweet, fruity aroma near the stem.
- 2. Can I use frozen shrimp? Yes, thaw the shrimp completely and pat them dry before seasoning and cooking.
- 3. How do I keep the avocado from browning? Squeeze lime juice over the diced avocado to slow oxidation and keep it fresh.
- 4. Can I make this salad ahead of time? Yes, prep the ingredients ahead of time but assemble the salad just before serving to keep it fresh.
- 5. What can I substitute for mango? Pineapple, peaches, or oranges make excellent substitutes for mango.
- 6. Is this recipe gluten-free? Yes, all the ingredients are naturally gluten-free. Just ensure any store-bought condiments are labeled gluten-free.
- 7. How do I store leftovers? Store components separately in airtight containers and assemble just before eating for the best texture and flavor.
- 8. Can I grill the shrimp instead? Absolutely! Grilling the shrimp adds a smoky flavor that complements the sweetness of the mango.
Conclusion
Mango Avocado Shrimp Salad is a delicious and refreshing dish that’s perfect for any occasion. Its balance of sweet, savory, and tangy flavors makes it a standout meal that’s as nutritious as it is satisfying. With vibrant colors, fresh ingredients, and the option to customize to your liking, this salad is a guaranteed crowd-pleaser. Try it for your next meal, and enjoy a taste of summer in every bite!
Print
Mango Avocado Shrimp Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
Scale
For the Salad:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large mango, peeled and diced
- 1 large avocado, peeled, pitted, and diced
- 4 cups mixed greens (such as spinach, arugula, and romaine)
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
For the Citrus Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon orange juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Garnish:
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon sesame seeds or sunflower seeds (optional)
- Lime wedges (for serving)
Instructions
Step 1: Prepare the Shrimp
- Season the shrimp: In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside to cool slightly.
Step 2: Make the Citrus Vinaigrette
- Combine ingredients: In a small bowl or jar, whisk together olive oil, lime juice, orange juice, honey, Dijon mustard, salt, and black pepper until well combined. Taste and adjust seasoning as needed.
Step 3: Assemble the Salad
- Layer the greens: Arrange the mixed greens evenly across four plates or bowls.
- Add toppings: Top the greens with diced mango, avocado, cherry tomatoes, and red onion slices.
- Add the shrimp: Place the cooked shrimp on top of the salad.
Step 4: Dress and Garnish
- Drizzle with vinaigrette: Pour the citrus vinaigrette evenly over the salads.
- Garnish: Sprinkle chopped cilantro and sesame seeds over the top. Serve with lime wedges for an extra burst of citrus flavor.
Step 5: Serve
- Serve the Mango Avocado Shrimp Salad immediately as a light, refreshing meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12g
- Fat: 16g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 25g