Get ready for a burst of tropical sunshine right on your plate with this Mango Avocado Shrimp Salad! Perfect for warm days or anytime you crave something light yet satisfying, this vibrant salad combines plump, juicy shrimp with the sweetness of ripe mango, the creamy richness of avocado, and a handful of crunchy, colorful veggies tossed in a zesty lime dressing. Whether you’re hosting a summer brunch or need a quick, healthy meal, this dish never fails to dazzle. You’ll love how fast it is to prepare, and the way every bite delivers bright flavor and refreshing textures is downright unforgettable.

Mango Avocado Shrimp Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Mango Avocado Shrimp Salad is how it lets each simple ingredient shine. Every component plays an important role—from the tangy lime to the buttery avocado—so opt for the freshest produce and seafood you can find for the ultimate salad experience.

Cooked Shrimp (1 pound, peeled and deveined): For ultimate convenience, you can buy pre-cooked shrimp or quickly sauté your own—just make sure they’re nice and juicy!
Ripe Mango (diced): Choose a mango that gives slightly to gentle pressure, as it will add lovely sweetness and color.
Ripe Avocado (diced): Creamy avocado provides a luscious contrast to the shrimp and mango—ripe but still firm works best to hold its shape.
Cherry Tomatoes (1 cup, halved): These pack a juicy pop and a splash of brightness in both taste and appearance.
Red Onion (1/4 cup, finely chopped): A little goes a long way, adding bite and beautiful color.
Fresh Cilantro (1/4 cup, chopped): The herbal kick of cilantro lifts and freshens every forkful.
Lime Juice (from 1 lime): Freshly squeezed lime adds a tangy punch that brings all the flavors together.
Olive Oil (1 tablespoon): Just enough silky richness to bind the dressing and keep the salad vibrant.
Salt and Pepper (to taste): A couple pinches is all it takes to sharpen the flavor balance.
Optional: Diced Jalapeño: For those who crave heat, toss some in for a spicy kick!

How to Make Mango Avocado Shrimp Salad

Step 1: Prep the Salad Ingredients

Start by dicing the mango and avocado, halving the cherry tomatoes, finely chopping the red onion, and chopping the cilantro. Pat your shrimp dry if needed. This quick prep work ensures everything is ready for a simple, seamless assembly.

Step 2: Combine in a Bowl

In a large mixing bowl, add the cooked shrimp, diced mango, avocado, cherry tomatoes, chopped red onion, and cilantro. If you enjoy a bit of heat, sprinkle in your desired amount of diced jalapeño at this stage. Gently toss everything together so you don’t break up the avocado too much.

Step 3: Mix the Zesty Dressing

In a small bowl or cup, whisk together the juice of one lime, a tablespoon of olive oil, and a generous pinch each of salt and pepper. For a subtle, smoky twist, feel free to whisk in a pinch of cumin or chili powder—these optional spices can really amplify the flavor.

Step 4: Dress and Toss the Salad

Pour the freshly made lime dressing all over the salad. Using a large spoon or your hands, gently toss to coat everything evenly, ensuring that the creamy avocado and sweet mango hold their shape. Taste, then adjust seasoning as needed with more salt, pepper, or lime.

Step 5: Serve or Chill

You can dig in immediately, or pop the bowl into the fridge for 15 to 20 minutes if you’d like your Mango Avocado Shrimp Salad extra-refreshing and cold. Serve it up and watch the colors and flavors lift everyone’s spirits.

How to Serve Mango Avocado Shrimp Salad

Garnishes

A final shower of fresh cilantro leaves gives this salad a bright pop of green. A few extra slices of lime on the side invite your guests to add tanginess to taste. If you love a peppery kiss, sprinkle with freshly cracked black pepper or mild chili flakes for pizzazz.

Side Dishes

Mango Avocado Shrimp Salad pairs beautifully with crisp tortilla chips for scooping, or you can serve it over a bed of baby greens for a hearty main course. Light coconut rice, grilled corn, or sweet potato rounds also make fantastic sides that enhance the tropical vibe.

Creative Ways to Present

For party-worthy flair, spoon the salad into avocado halves or small lettuce cups for a playful handheld appetizer. You can also pile it high atop toasted baguette slices as bright crostini, or layer it in small jars for a perfectly portable picnic or potluck treat.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers, transfer the salad to an airtight container and refrigerate promptly. The salad will keep well for up to 24 hours, though the avocado may start to brown a little—give it a gentle stir before serving and it will still taste delightful.

Freezing

Freezing is not recommended for Mango Avocado Shrimp Salad, as the creamy avocado and crisp vegetables don’t hold up well to freezing and thawing. The textures are best enjoyed fresh, so make only as much as you’ll eat within a day or so.

Reheating

Luckily, there’s no need to reheat this salad—it’s meant to be enjoyed cold or at room temperature. If the shrimp seems overly chilled from the fridge, let the salad sit out for a few minutes to knock the chill off before serving.

FAQs

Can I use frozen shrimp for Mango Avocado Shrimp Salad?

Absolutely! Just be sure to thaw them completely and pat them dry before adding them to your salad. This ensures you get the best texture and your salad doesn’t get watery.

How can I keep the avocado from browning?

Tossing the avocado with freshly squeezed lime juice helps slow down browning. Also, storing the salad in an airtight container with a piece of plastic wrap pressed directly onto the surface can help retain its color for several hours.

Is this recipe spicy?

By default, the Mango Avocado Shrimp Salad is quite mild and kid-friendly. If you want a kick, simply add some finely diced jalapeño or a pinch of chili powder to the dressing for heat.

Can I make this salad vegan?

Yes! Simply swap the shrimp for cooked chickpeas or cubes of marinated tofu. The vibrant flavors and creamy avocado still shine with plant-based substitutions.

What other herbs can I use besides cilantro?

If you’re not a cilantro fan, try fresh basil or mint for a different but equally refreshing finish. Each will add its own unique twist to your Mango Avocado Shrimp Salad.

Final Thoughts

If you’re dreaming of easy, vibrant meals packed with fresh flavor, you simply can’t go wrong with Mango Avocado Shrimp Salad. Give it a spot on your weeknight dinner rotation, take it along to your next picnic, or serve it up for friends—everyone will be asking for seconds!

Mango Avocado Shrimp Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 24 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This refreshing Mango Avocado Shrimp Salad is a delightful blend of juicy mango, creamy avocado, succulent shrimp, and zesty lime dressing. Perfect for a light and flavorful meal, this salad is a tropical paradise on a plate.

Ingredients

Scale

Shrimp Salad:

1 pound cooked shrimp, peeled and deveined
1 ripe mango, diced
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup chopped fresh cilantro
Optional: diced jalapeño for heat

Lime Dressing:

Juice of 1 lime
1 tablespoon olive oil
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Salad: In a large bowl, combine the shrimp, mango, avocado, cherry tomatoes, red onion, and cilantro.
Make the Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
Combine: Pour the dressing over the salad and gently toss to combine. Be careful not to mash the avocado.
Adjust Seasoning: Taste and adjust seasoning as needed.
Serve: Serve immediately or chill for 15–20 minutes before serving.