This shrimp mango avocado salad is summer in a bowl! I first made this recipe last year when Emily and I were having one of those super hot days when you just can't imagine turning on the stove for more than five minutes. The combination of juicy mangoes, creamy avocados, and perfectly cooked shrimp tossed in a spicy lime dressing seriously saved dinner that night!
We've made it at least a dozen times since then, and it's become one of our go-to summer meals.
The best part? It comes together in just 25 minutes! If you're looking for more refreshing salads for the warmer months, you might also love my Homemade Cobb Salad Recipe which is another family favorite that's packed with protein and fresh ingredients.
Why You Will Love This Shrimp Mango Avocado Salad
- Ready in just 25 minutes from start to finish
- No lettuce needed – this is a hearty, satisfying salad
- Perfect balance of sweet, spicy, and tangy flavors
- The lime dressing helps keep the avocado from browning
- Makes great leftovers for lunch the next day
- Naturally gluten-free and dairy-free
- Works as a light main dish or impressive side for summer gatherings
Ingredients for Shrimp Mango Avocado Salad
- 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 ¼ cup)
For the Spicy Lime Dressing:
- 2 tablespoon olive oil
- 1 lime, juice only
- 1 teaspoon honey
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper (add more to increase spiciness, if desired)
- Salt + pepper, to taste
How to Make a Perfect Shrimp Mango Avocado Salad
Cooking the Shrimp Perfectly
- 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. Can I tell you a secret? I keep a bag of frozen shrimp in my freezer specifically for quick meals like this. Just thaw them under cold running water for about 5 minutes and they're ready to cook!
Preparing the Spicy Lime Dressing
- Whisk all dressing ingredients together in a small bowl.
- Adjust seasonings to taste, if desired. I sometimes add a tiny bit more honey if my lime is super tart. Trust me on the smoked paprika—it adds this amazing depth that regular paprika just doesn't have! This single ingredient takes the dressing from good to wow.
Preparing the Mango and Avocado
- 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! Finding perfectly ripe avocados and mangoes is like winning the lottery! For avocados, look for ones that yield slightly to gentle pressure. For mangoes, a sweet fruity smell at the stem end is the best indicator of ripeness.
Assembling the Salad
- 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!
Storage and Make-Ahead Tips for Shrimp Mango Salad
Because there's no leafy greens or super watery veggies in this salad, it 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!
I've brought this to at least three potlucks last summer, and every time people were shocked that the avocado wasn't brown by the time they ate it. The lime juice really works wonders for preventing that ugly brown color!
Delicious Variations for Your Shrimp Mango Avocado Salad
If you want to make this a vegetarian salad, simply leave out the shrimp. You can add an extra mango and avocado in this case to bulk things up. 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 with the lime and mango.
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!
Want to bulk it up a bit? Try adding:
- Black beans for extra protein
- Cooked quinoa for a heartier meal
- Diced bell peppers for extra crunch
- A sprinkle of toasted coconut for tropical flair
These variations make this shrimp mango avocado salad incredibly versatile for different dietary needs and preferences!
Frequently Asked Questions
Absolutely! Shrimp and avocado create a perfect pairing with complementary textures and flavors. The buttery creaminess of avocado balances the lean protein of shrimp, while both ingredients absorb the zesty lime dressing beautifully in this refreshing salad.
Yes! Mango and shrimp are a classic combination in many tropical and coastal cuisines. The sweet juiciness of mango provides a delightful contrast to the savory shrimp, creating a perfect sweet-and-savory balance that's highlighted in this vibrant salad.
This salad keeps surprisingly well for 2-3 days in an airtight container in the refrigerator. The lime juice in the dressing helps prevent the avocado from browning, making it an excellent make-ahead option for busy weekdays or summer gatherings.
This versatile salad works beautifully as a complete light meal on its own, but also pairs wonderfully with grilled fish, chicken, or crusty bread for a more substantial dinner. For entertaining, serve it alongside other summer dishes like grilled vegetables or rice pilaf.
Last weekend, I served this alongside my Grilled Chili Cilantro Lime Chicken and it was the perfect summer meal that impressed everyone at our backyard gathering!
Recipes You May Like
- Homemade Grilled Chicken Salad - Another refreshing protein-packed salad that's perfect for summer days
- Chicken Avocado Caprese Salad - If you love avocado in salads, this Italian-inspired version is a must-try
- Asian-Inspired Beef Lettuce Wraps - Looking for another quick, fresh meal? These wraps come together just as quickly as this salad!
Make This Shrimp Mango Avocado Salad Your New Go-To
This shrimp mango avocado salad has become one of my absolute go-to recipes when I want something light yet satisfying that doesn't require hours in the kitchen.
The combination of sweet mango, buttery avocado, and perfectly cooked shrimp creates a balance of flavors and textures that's just irresistible.
What I love most about this recipe is how versatile it is—perfect for a quick weeknight dinner, meal prep lunches, or even as an impressive dish to bring to summer gatherings.
The vibrant colors make it as beautiful as it is delicious! Emily even calls this my "rainbow salad" because it looks so pretty on the plate.
If you try this recipe, I'd love to hear what you think! Did you add any special ingredients or make any changes?
And don't forget to save this to Pinterest for later—it's definitely one you'll want to make again and again.
Refreshing Shrimp Mango Avocado Salad
Ingredients
Method
- 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: Use a vegetable peeler to remove the skin, then cut 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).
- 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!
