Mango Avocado Shrimp Salad

This tropical Mango Avocado Shrimp Salad combines succulent shrimp with sweet mango and creamy avocado for a refreshing meal that works equally well as a light lunch or dinner party starter. The bright citrus dressing ties everything together while letting the fresh ingredients shine.

I created this recipe during a particularly hot summer when turning on the oven felt like torture. My family immediately declared it our official heat wave dinner, and it has remained in heavy rotation during warm months ever since.

Ingredients

• Fresh peeled and deveined shrimp the star protein that cooks in minutes and absorbs the citrus dressing beautifully. Look for wild caught when possible for the best flavor.
• Ripe mango adds natural sweetness and tropical flavor. Choose one that yields slightly to gentle pressure for perfect ripeness.
• Ripe avocado provides creamy richness and healthy fats. Select fruits that feel slightly soft but not mushy.
• Red onion delivers a sharp contrast to the sweet elements. Soak in cold water for 5 minutes before adding if you prefer a milder onion flavor.
• Fresh cilantro brings bright, herbaceous notes that complement the seafood. Always use fresh rather than dried for this recipe.
• Lime juice the acid that "cooks" and brightens all ingredients. Always use freshly squeezed for the best flavor.
• Olive oil adds richness and helps the dressing cling to ingredients. Extra virgin provides the best flavor.
• Salt and black pepper essential seasonings that enhance all other flavors. Sea salt or kosher salt works best here.

Step-by-Step Instructions

Prepare the Shrimp

Bring a medium pot of water to a rolling boil. Add the peeled and deveined shrimp and cook just until they turn pink and curl into a C shape, about 2 to 3 minutes. Immediately drain and rinse under cold water to stop the cooking process. Pat dry with paper towels and set aside to cool completely. Properly cooked shrimp should be tender but with a slight resistance when bitten.

Prepare the Fruits and Vegetables

Cut the mango by slicing along both sides of the flat pit, then score the flesh in a crosshatch pattern without cutting through the skin. Invert each half so the cubes pop out and slice them away from the skin. For the avocado, halve it lengthwise, remove the pit, score the flesh similarly to the mango, and scoop out the cubes with a spoon. Chop the red onion into very small pieces and finely mince the fresh cilantro, including some of the tender stems for extra flavor.

Create the Dressing

In a small bowl, combine the freshly squeezed lime juice and olive oil. Whisk vigorously until the mixture becomes slightly cloudy and emulsified. Season with salt and freshly ground black pepper, tasting as you go until the flavors are bright and balanced. The dressing should be tangy enough to cut through the sweetness of the mango and richness of the avocado.

Assemble the Salad

In a large bowl, gently combine the cooled shrimp, mango cubes, avocado pieces, chopped red onion, and minced cilantro. Pour the prepared dressing over the ingredients and fold everything together with a rubber spatula or wooden spoon. Use a light touch to avoid crushing the delicate avocado pieces while ensuring all components are evenly coated with dressing.

Chill and Serve

Cover the bowl and refrigerate for 15 minutes to allow the flavors to meld together. This brief chilling period helps the shrimp absorb some of the dressing while keeping everything crisp and fresh. Serve in chilled bowls for the most refreshing presentation.

Bookmark

The mango is truly the secret hero of this dish. I discovered its magical pairing with seafood during a coastal vacation where a local chef served a similar combination. The natural enzymes in mango actually help tenderize the shrimp while its sweetness creates the perfect counterpoint to the lime dressing.

Make Ahead Tips

While this salad is best enjoyed fresh, you can prep components separately to save time. Cook and refrigerate the shrimp up to a day ahead, and prepare the dressing and store it in a sealed container. Wait to cut the avocado until just before serving to prevent browning. If you must prepare everything in advance, add an extra squeeze of lime juice directly on the avocado pieces and place plastic wrap directly on the surface of the salad to minimize air exposure.

Ingredient Substitutions

This recipe welcomes creative adaptations based on what you have available. Precooked frozen shrimp works in a pinch simply thaw and pat dry before adding. Pineapple can replace mango for an equally tropical but slightly tangier profile. Bell peppers add wonderful crunch and color if you want more vegetables. Those who dislike cilantro can substitute fresh basil or mint for a different but still complementary herbal note.

Serving Suggestions

Serve this vibrant salad over a bed of butter lettuce or baby spinach to create a more substantial meal. For a party presentation, spoon portions into martini glasses or clear tumblers to showcase the colorful layers. Pair with crusty bread for a light dinner or with plantain chips for a fun appetizer. The salad also works beautifully alongside grilled fish or as part of a larger tropical themed buffet.

Recipe FAQs

→ Can I make this salad ahead of time?

You can prepare the components up to 4 hours ahead, but it's best to keep the dressing separate and add the avocado just before serving to prevent browning. Store covered in the refrigerator and toss everything together right before serving for optimal freshness and texture.

→ What can I substitute for cilantro if I don't like it?

Fresh flat-leaf parsley or mint make excellent substitutes for cilantro. Parsley offers a clean, bright flavor while mint adds a refreshing note that pairs beautifully with the mango and lime in this dish.

→ How do I know when the shrimp is properly cooked?

Properly cooked shrimp turn from translucent gray to opaque pink and form a 'C' shape. They should feel slightly firm to the touch but still have some give. Cooking typically takes only 3-4 minutes; overcooked shrimp become rubbery and tough.

→ What's the best way to pick a ripe mango?

A ripe mango will give slightly when gently squeezed, similar to a ripe avocado. Look for mangoes with a sweet, fruity aroma near the stem end. The color isn't always an indicator of ripeness as it varies by variety, but avoid mangoes with wrinkled or shriveled skin.

→ Can I grill the shrimp instead of boiling them?

Absolutely! Grilling adds a wonderful smoky flavor that complements the sweetness of the mango. Marinate peeled shrimp in a little olive oil, salt, and pepper, then grill for about 2 minutes per side until they turn pink and opaque.

→ How can I make this dish spicier?

Add finely diced jalapeño or serrano pepper to the salad, or include a dash of cayenne or red pepper flakes in the dressing. For a more complex heat, try adding a small amount of minced fresh ginger to the lime dressing.