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Shrimp mango avocado salad in a large bowl.
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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.
Course Salad
Cuisine Mediterranean
Keyword avocado, lime, mango, shrimp
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 pound shrimp (thawed, tails removed + deveined)
  • Cooking spray or oil (to cook shrimp)
  • 2 mangoes, ripe
  • 2 medium-large avoados, ripe
  • Optional: freshly chopped herbs, like mint or cilantro
  • Optional: diced red onion (about 1/4 cup)

Spicy Lime Dressing:

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

*SERVINGS: This recipe will serve about 4 people as a side salad, or 2 people as a main dish salad (the avocado and shrimp make it quite filling).
*LEFTOVERS/MAKE AHEAD: 
  • 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!
 
*RECIPE MODIFICATIONS:
  • 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 :)