Description
The Mango Avocado Shrimp Salad is a bright, refreshing, and satisfying lunch option that perfectly blends the tropical sweetness of ripe mango, creamy avocado, and tender shrimp, all dressed in a light, zesty dressing. Quick and easy to prepare, it’s packed with healthy fats, protein, and vitamins, making it a nutritious and colorful dish ideal for casual meals or entertaining guests.
Ingredients
Scale
Salad Ingredients
- 1 pound fresh shrimp, cooked, peeled, and chopped
- 1 ripe mango, peeled and diced
- 1 ripe but firm avocado, peeled and diced
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh cilantro, roughly chopped
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- Salt, to taste
- Black pepper, to taste
- Optional: 1/4 teaspoon chili flakes
- Optional: 1 teaspoon honey (for balancing sweetness and heat)
Instructions
- Prepare the shrimp: Cook the shrimp by boiling or steaming until pink and opaque. Let them cool, then peel and devein if needed. Chop into bite-sized pieces to distribute flavor evenly.
- Dice the mango and avocado: Peel the mango and avocado, then cut into small, uniform cubes ensuring the avocado is ripe but firm enough to hold shape.
- Slice the red onion and chop cilantro: Thinly slice the red onion for a crunchy, tangy bite and roughly chop the fresh cilantro leaves to add herbal brightness.
- Make the dressing: In a small bowl, whisk together olive oil, fresh lime juice, salt, and pepper. Optionally, add chili flakes and honey to balance flavors and add a subtle kick.
- Toss and serve: Combine the shrimp, mango, avocado, red onion, and cilantro in a large bowl. Drizzle the dressing over and gently toss until just combined. Serve immediately for freshest flavor.
Notes
- Choose ripe but firm avocados to avoid mushiness.
- Use freshly squeezed lime juice to brighten flavors and prevent avocado browning.
- Chill ingredients beforehand to keep the salad refreshing.
- Pat shrimp dry to help the dressing adhere better and avoid sogginess.
- Toss salad gently to preserve the texture of avocado.
- Best consumed within 24 hours to maintain freshness and creaminess.
- Freezing is not recommended due to texture changes in avocado and salad wateriness.
- Serve cold or at room temperature; reheat shrimp separately if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 120 mg