Zingy Mango Avocado Shrimp Salad Recipe for Summer Bliss

Summer’s heat calls for a vibrant mango avocado shrimp salad that bursts with tropical freshness and zesty flavors.

Succulent shrimp dance with ripe mango chunks and creamy avocado in this light, refreshing dish.

Each bite promises a delightful blend of textures and colors that sparkle on your plate.

The combination of sweet, tangy, and savory notes creates a perfect balance for warm afternoons.

Crisp greens provide a delicate foundation for the star ingredients, making this salad a true crowd-pleaser.

Packed with protein and healthy fats, this salad offers a nutritious meal that doesn’t compromise on taste.

Grab your fork and dive into a culinary adventure that transports you to a beachside paradise.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Calories: 280 kcal

Servings: 5

Ingredients for Mango Avocado Shrimp Salad

• Shrimp: Wild-caught varieties offer richer flavor and better texture, with a sweet oceanic essence perfect for summer salads.
• Chili Powder: Adds warm, smoky depth to the shrimp's natural sweetness with a gentle kick of spice.
• Paprika: Enhances color and provides a subtle peppery undertone that complements seafood beautifully.
• Cayenne: Introduces a vibrant heat that elevates the entire dish's flavor profile.

• Mango: Select ripe, fragrant fruits with slight give when pressed, bringing tropical sunshine to your plate.
• Avocado: Choose creamy, unblemished specimens that yield gently to soft pressure for perfect texture.
• Red Onion: Adds crisp, sharp bite and gorgeous purple color to create visual and flavor contrast.
• Jalapeno: Provides fresh, green heat that sparks excitement in every bite.
• Cilantro: Introduces bright, herbal freshness that lifts the entire salad's flavor complexity.

• Lime Juice: Adds zesty acidity that brightens and balances all ingredients, creating harmonious flavor.
• Tortilla Chips: Offers delightful crunch and serves as a perfect vessel for scooping this vibrant salad.
• Cooking Spray: Ensures non-stick surface for perfectly seared shrimp without excess oil.

Tools for Mixing Mango Avocado Shrimp Salad

• Large skillet: Perfect for sautéing shrimp evenly and quickly.
• Large mixing bowls: Essential for combining ingredients and tossing salad.
• Paper towel: Helps dry shrimp before seasoning and cooking.
• Cutting board: Needed for chopping mango, avocado, onion, and jalapeno.
• Sharp knife: Crucial for precise cutting and slicing ingredients.
• Cooking spray: Helps prevent shrimp from sticking to skillet.
• Measuring spoons: Ensures accurate seasoning for shrimp.

How to Make a Mango Shrimp Avocado Salad

• Spice Coating

Grab chili powder, paprika, salt, and cayenne. Sprinkle these zesty seasonings over clean shrimp, ensuring every morsel gets a flavor hug.

• Sizzling Seafood

Crank up a skillet to medium-high heat. Dance the shrimp around until they turn from translucent to a beautiful coral pink. Let them cool down completely in the fridge.

• Colorful Fusion

Chop up creamy avocado, sunny mango, punchy red onion, and bright cilantro. Toss these vibrant ingredients together with your chilled shrimp. Squeeze fresh lime juice for a tangy kiss.

• Serving Magic

Plate your tropical creation. Grab some crispy tortilla chips for a satisfying crunch. Enjoy this refreshing salad cold or at room temperature – perfect for sunny days or quick lunches.

More Tips for Shrimp Mango Salad

• Marinate shrimp in the spice mix for 15-30 minutes before cooking to enhance depth of flavor and tenderness.
• Replace shrimp with grilled chicken or seared scallops for a delightful protein variation that keeps the salad exciting.
• Let the salad sit in the refrigerator for 30 minutes before serving to allow flavors to meld and intensify the overall taste profile.

How to Serve Avocado Shrimp Salad

• Create a Colorful Appetizer Platter: Arrange the salad in small clear glasses or on mini taco shells for an elegant, bite-sized party starter that looks stunning and tastes fresh.
• Wrap It Up: Scoop the salad into soft butter lettuce leaves or warm flour tortillas for a handheld lunch option that's light and satisfying.
• Beach Picnic Perfect: Pack the salad in a sealed container with extra tortilla chips for a refreshing outdoor meal that captures tropical seafood flavors.
• Protein-Packed Lunch Bowl: Serve over a bed of quinoa or mixed greens to transform the salad into a more substantial and nutritious main course with added texture and substance.

Meal Prep & Storage for Mango Avocado Salad

• Smart Storage Solutions: Keep leftover salad in an airtight container in the refrigerator for maximum freshness, consuming within 1-2 days for best taste and texture.
• Quick Ingredient Prep: Chop mangoes and avocados just before serving to prevent browning, and store separately if preparing components in advance to maintain crisp flavors.
• Shrimp Safety Strategy: Cool cooked shrimp completely before mixing with other ingredients, and refrigerate immediately to prevent bacterial growth and ensure food safety.
• Make-Ahead Magic: Prepare individual components like seasoned shrimp and chopped vegetables separately, storing them in sealed containers to assemble quickly when ready to serve, maintaining maximum crunch and flavor integrity.

Tropical Mango Avocado Shrimp Salad Recipe

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4.5 from 30 reviews

• Total Time: 20 minutes
• Yield: 5 1x

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Description

Refreshing mango avocado shrimp salad combines Caribbean flavors with zesty lime dressing. Fresh ingredients create a harmonious blend of sweet, tangy, and succulent seafood you’ll savor with each delightful bite.

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Ingredients

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• 1 lb (454 g) raw shrimp, peeled & deveined
• 3–6 limes, juiced (to taste)
• 2 small mangos (or 1 large mango), diced
• 1 large avocado, diced
• 2 tbsps cilantro, chopped
• 1 small jalapeno, deseeded & finely chopped
• 0.25 red onion, chopped
• 1.5 tsps chili powder
• 0.5 tsp paprika
• 0.25 tsp salt
• 0.125 tsp cayenne pepper (optional for spice)

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Instructions

1. Preparation: Blot shrimp dry with paper towels to ensure optimal seasoning absorption.
2. Spice Coating: Create a bold spice blend of chili powder, paprika, salt, and cayenne pepper, then thoroughly coat shrimp in the mixture.
3. Cooking: Heat skillet over medium-high heat with non-stick spray, arranging shrimp in a single layer to achieve uniform golden-pink searing, cooking 1-2 minutes per side.
4. Cooling: Remove shrimp from heat, slice into bite-sized pieces, and rapidly chill in refrigerator to halt cooking process.
5. Salad Assembly: In a large mixing bowl, combine chilled shrimp, mango, avocado, red onion, jalapeño, and cilantro leaves.
6. Finishing: Drizzle fresh lime juice over the salad, gently toss to integrate flavors and distribute seasonings evenly.
7. Serving: Present immediately with crisp tortilla chips, either thoroughly chilled or at room temperature for optimal taste and texture.

Notes

• Master Moisture Control: Blot shrimp completely dry to help spices stick perfectly and prevent watery seasoning.
• Spice Blending Technique: Mix ground chili, paprika, salt, and cayenne for a bold, complex flavor profile that elevates the entire dish.
• Perfect Shrimp Searing: Cook in a single layer with high heat to achieve golden-pink color, ensuring each piece is tender and flavorful without overcooking.
• Chill for Crisp Texture: Rapidly cool cooked shrimp in the refrigerator to stop cooking and maintain a fresh, vibrant texture for the salad.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Mexican-American

Nutrition

• Serving Size: 5
• Calories: 280
• Sugar: 8g
• Sodium: 250mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 7g
• Protein: 20g
• Cholesterol: 160mg