Mango Avocado Shrimp Salad: Refreshing, Flavorful, and Perfect for Any Meal
Bright, vibrant, and packed with flavor, Mango Avocado Shrimp Salad is the ultimate combination of sweet, savory, and creamy textures. Juicy shrimp, ripe mango, and buttery avocado come together in a refreshing salad that’s not only visually stunning but also packed with nutrients. Ideal for warm-weather lunches, light dinners, or a sophisticated appetizer, this salad brings a tropical twist to your table while remaining quick and easy to prepare.
What makes this salad truly special is the harmony of textures and flavors. The shrimp are succulent and slightly smoky when grilled or sautéed, the mango adds natural sweetness and juiciness, and the avocado provides a creamy, buttery texture that balances the dish. Topped with a zesty lime dressing, the salad is bright, tangy, and satisfying—perfect for those who want a healthy, flavorful meal that feels indulgent.
Ingredients Needed
Here’s a breakdown of the ingredients required for this vibrant salad, including approximate calorie counts per serving:
| Ingredient | Quantity | Calories (Approx.) |
|---|---|---|
| Cooked shrimp | 12 oz | 240 |
| Ripe mango | 1 medium | 100 |
| Avocado | 1 large | 240 |
| Mixed salad greens | 4 cups | 40 |
| Red bell pepper | 1 medium | 25 |
| Red onion | ¼ small, thinly sliced | 10 |
| Cherry tomatoes | 1 cup | 30 |
| Lime juice | 2 tbsp | 10 |
| Olive oil | 2 tbsp | 240 |
| Honey | 1 tsp | 20 |
| Salt and pepper | To taste | 0 |
| Fresh cilantro (optional) | 2 tbsp | 1 |
Step-by-Step Cooking Instructions
- Prepare the Shrimp
If using raw shrimp, peel and devein them. Season lightly with salt, pepper, and a drizzle of olive oil. Grill or sauté over medium heat for 2–3 minutes per side until pink and opaque. - Prepare the Vegetables and Fruit
Dice the mango and avocado into bite-sized cubes. Slice red bell pepper and red onion thinly. Halve the cherry tomatoes. - Make the Dressing
In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper until emulsified. Adjust seasoning to taste. - Assemble the Salad
In a large bowl, combine salad greens, bell pepper, red onion, cherry tomatoes, mango, and avocado. Toss gently to combine. - Add the Shrimp and Dressing
Place cooked shrimp on top of the salad and drizzle the lime-honey dressing over everything. Toss lightly or serve with dressing on the side. - Garnish and Serve
Sprinkle chopped fresh cilantro over the salad if desired. Serve immediately for the best flavor and texture.
Tips for Customizing the Recipe
- Protein Options: Substitute shrimp with grilled chicken, seared tuna, or tofu for different protein choices.
- Add Crunch: Toss in roasted nuts, seeds, or crispy tortilla strips for texture.
- Dressing Variations: Swap honey-lime dressing for a mango vinaigrette, balsamic glaze, or a creamy yogurt-based dressing.
- Extra Veggies: Include cucumber, radish, or corn for additional freshness and color.
- Spice It Up: Add a pinch of chili flakes or diced jalapeño for a subtle kick.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~200–250 kcal |
| Protein | 18–20 g |
| Carbohydrates | 15–18 g |
| Fat | 12–14 g |
| Fiber | 5–6 g |
This salad provides a good balance of protein, healthy fats, fiber, and natural sugars from fruit, making it a wholesome and satisfying meal.
Serving Suggestions
- Serve as a light lunch with whole-grain crackers or a slice of crusty bread.
- Pair with a chilled white wine or sparkling water for a refreshing dinner experience.
- Include as part of a summer buffet or potluck spread for a colorful, tropical addition.
- Pack into a lunchbox with the dressing on the side to keep the salad fresh.
Mango Avocado Shrimp Salad: Refreshing, Flavorful, and Perfect for Any Meal
2-4
servings15
minutes5
minutes220-250
kcalIngredients
12 oz cooked shrimp
1 medium ripe mango, diced
1 large avocado, diced
4 cups mixed salad greens
1 medium red bell pepper, sliced
¼ small red onion, thinly sliced
1 cup cherry tomatoes, halved
2 tbsp lime juice
2 tbsp olive oil
1 tsp honey
Salt and pepper, to taste
2 tbsp fresh cilantro, chopped (optional)
Directions
- Prepare Shrimp – If using raw shrimp, peel and devein. Sauté or grill with a drizzle of olive oil, salt, and pepper until pink and opaque (2–3 minutes per side).
- Prepare Vegetables and Fruit – Dice mango and avocado, slice bell pepper and red onion, and halve cherry tomatoes.
- Make Dressing – Whisk together lime juice, olive oil, honey, salt, and pepper.
- Assemble Salad – In a large bowl, combine salad greens, bell pepper, red onion, cherry tomatoes, mango, and avocado.
- Add Shrimp and Dressing – Place shrimp on top and drizzle with dressing. Toss lightly or serve with dressing on the side.
- Garnish and Serve – Sprinkle chopped cilantro if desired. Serve immediately.
Recipe Video
Notes
- Shrimp Preparation: Use fresh or thawed frozen shrimp. Sauté, grill, or boil until pink and opaque. Avoid overcooking to keep shrimp tender.
Avocado Tips: Toss avocado with a little lime or lemon juice immediately after cutting to prevent browning.
FAQs
1. Can I make this salad ahead of time?
Yes! You can prep the shrimp, mango, avocado, and vegetables in advance. Keep the dressing separate and toss the salad just before serving to maintain freshness and prevent the avocado from browning.
2. Can I use frozen shrimp?
Absolutely. Thaw the shrimp completely, then pat dry before cooking. Frozen shrimp works just as well as fresh for this salad.
3. Can I make this salad vegetarian?
Yes! Substitute the shrimp with grilled tofu, chickpeas, or tempeh for a delicious vegetarian version.
4. How can I prevent the avocado from browning?
Toss the avocado gently with a little lime or lemon juice immediately after cutting. Store in an airtight container if prepping ahead.
5. Can I use other fruits instead of mango?
Yes! Pineapple, peaches, or even orange segments pair wonderfully with avocado and shrimp for a tropical twist.
Conclusion
Mango Avocado Shrimp Salad is the perfect blend of tropical flavors, creamy textures, and satisfying protein. Quick to prepare, colorful, and nutrient-dense, this salad is ideal for anyone looking to enjoy a fresh, light, and flavorful meal. With its balance of sweet, savory, and tangy elements, it’s versatile enough to be a weekday lunch, dinner, or a special occasion dish. Adding this vibrant salad to your recipe rotation will elevate any meal while keeping it healthy and delicious.
