Mango Avocado Salad With Shrimp
This mango avocado salad recipe is made with shrimp and a spicy lime dressing! It’s quick, unique, and delicious. Option to leave out shrimp for a vegetarian version.
Looking for a uniquely flavourful summer salad recipe? This mango avocado salad is just that! It combines sweet, juicy mangos with smooth avocados and a (moderately) spicy lime dressing.
The best part? This recipe is really quick to make. Just cook the shrimp a couple minutes on each side, slice up the avocados and mangos, and whisk the dressing together!
As a dietitian, I’m happy to share that this recipe is filled with nutrition benefits, too. Shrimp is a great source of protein, avocados are rich in healthy fats and fiber, and mangos are such a great source of micronutrients, like vitamin C.
You can serve this one as a main dish (it’s pretty filling) or as a side salad. Enjoy!!
Want more summer salad recipe inspiration? Check out my roundup of 20+ easy, healthy summer salad recipes for more ideas!
Ingredients Needed
All you need to make this shrimp mango avocado salad are 9 simple ingredients:
- mangos
- avocados
- shrimp
- lime
- olive oil
- chili powder
- smoked paprika
- cayenne pepper
- honey
- optional: fresh mint or cilantro
- optional: red onion
Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!
Recipe Modifications & Ingredient Swaps
- If you want to make this a vegetarian salad, simply leave out the shrimp. You can add in an extra mango and avocado in this case to bulk things up (if desired). It will still make a great side salad to serve with another protein dish!
- For a vegan version, you can leave out the shrimp and swap the honey with maple syrup.
- I love this one with some freshly chopped herbs! I served this with chopped mint, but if you like cilantro it would pair perfectly with that too.
- If you’re a fan of onions, this salad goes great with them! My partner really enjoyed his portion with onions (I just personally struggle to digest them).
- Feel free to play around with the cayenne pepper – if you like things mild, just use a pinch. If you like things spicier, you can always add some more 🙂
How Long Does This Salad Keep?
Because there’s no leafy greens or super watery veggies in this one, this salad actually keeps quite well! It’ll last for up to 2-3 days in an airtight container in the fridge.
This makes it an awesome make ahead option and something you could bring to a summer dinner party.
TIP: The lime juice helps to keep the avocado from browning, but if you want to add the avocado right before serving you can do that too!
Mango Nutrition Benefits
Mangoes are a good source of many different vitamins and minerals, such as:
- vitamin C
- vitamin A
- vitamin B6
- folate
- copper
This juicy fruit is also a source of dietary fibre, with a 3/4 cup serving providing about 7% of your daily fibre needs!
Avocado Nutrition Benefits
Avocados are rich in heart-healthy monounsaturated fatty acids, which give them their signature smooth texture and mouthfeel!
They’re also an excellent source of dietary fibre, with one fruit providing about 40% of your daily fibre needs.
In terms of micronutrients, avocados are a good source of:
- vitamin C
- vitamin B6
- vitamin E
- vitamin K
- folate
- magnesium
- potassium
Shrimp Nutrition Benefits
Shrimp are an excellent source of high-quality, complete protein – a standard 3-ounce or 85-gram serving provides 18 grams of protein.
This tasty shellfish is also rich in essential micronutrients like:
- selenium
- vitamin B12
- phosphorus
- niacin
- zinc
- magnesium
- iron
Finally, shrimp is a source of omega-3 fatty acids, which support the health of your heart and brain.
More Fruity Summer Salad Recipes
- Cantaloupe Melon Salad With Cucumber & Feta
- Strawberry Tomato Avocado Salad
- Watermelon Feta & Arugula Salad
- Salad With Corn, Strawberries & Avocado
- Grilled Nectarine Salad With Burrata
Did you give this Mango Avocado Salad Recipe a try? Let me know by leaving a comment and recipe rating below!
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Get the Recipe: Mango Avocado Salad With Shrimp
Ingredients
- 1 pound shrimp (thawed, tails removed + deveined)
- Cooking spray or oil (to cook shrimp)
- 2 mangoes, ripe
- 2 medium-large avocados, ripe
- Optional: freshly chopped herbs, like mint or cilantro
- Optional: diced red onion (about 1/4 cup)
Spicy Lime Dressing:
- 2 Tbsp olive oil
- 1 lime, juice only
- 1 tsp honey
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne pepper (add more to increase spiciness, if desired)
- Salt + pepper, to taste
Instructions
- Heat cooking spray or oil in a large pan over medium-high heat. When hot, cook shrimp 1-2 minutes per side, until opaque and pink. Remove from heat and set aside.
- Whisk all dressing ingredients together in a small bowl. Adjust seasonings to taste, if desired.
- Cut mangos: I like using a vegetable peeler to remove the skin, then cutting each side away from the pit. Place each side face down and cut into cubes.
- Cut avocados: Cut in half lengthwise and remove pit. Gently peel the skin off with your hands. Place each half facedown and cut into cubes (similar to mango). This technique gives really clean cuts, but you can remove cubes with a spoon too!
- Add cubed mango, avocado, and shrimp to a large mixing bowl. If using fresh herbs and onion, add those as well.
- Pour dressing overtop and toss everything together well. Season with additional salt + pepper, as desired. Serve + enjoy!
Notes
- Because there’s no leafy greens or super watery veggies in this one, this salad actually keeps quite well! Leftovers will keep for up to 2-3 days in an airtight container in the fridge.
- This makes it an awesome make ahead option and something you could bring to a summer dinner party. The lime juice in the dressing helps to keep the avocado from browning, but if you want to add the avocado right before serving you can do that too!
- If you want to make this a vegetarian salad, simply leave out the shrimp. You can add in an extra mango and avocado in this case to bulk things up (if desired). It will still make a great side salad to serve with a protein dish!
- For a vegan version, you can leave out the shrimp and swap the honey with maple syrup.
- I love this one with some freshly chopped herbs! I served this with chopped mint. If you like cilantro, it would pair perfectly.
- If you’re a fan of onions, this goes great with them too! My partner really enjoyed his portion with onions (I just personally struggle to digest them).
- Feel free to play around with the cayenne pepper – if you like things mild, just use a pinch. If you like things spicier, you can always add some more 🙂
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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4 Comments on “Mango Avocado Salad With Shrimp”
This was the perfect summer salad with the right amount of spiciness! I also added pearled couscous to the salad. So good! Thanks for the recipe!!
Hi Jalisa! Thank you so so much for taking the time to leave a review. It’s so appreciated :). I’m so happy to hear you enjoyed this one. I lovee the addition of pearl couscous – will need to try that myself!!
Made this today and it’s SO delicious! Would never have thought to put those things together in the dressing but it works perfectly.
Hi Laura! I’m so happy to hear you enjoyed this one and that you discovered a new flavour combination here!! Thanks so much for taking the time to leave a review – it’s so appreciated 🙂