Mango Avocado Shrimp Salad
A vibrant and refreshing tropical salad featuring succulent shrimp, creamy avocado, and sweet mango, tossed in a light lime dressing. Perfect for a light lunch, appetizer, or summer gathering.
- Prep Time: 20 minutes
- Cook Time: 5-10 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Assembling, Mixing
- Cuisine: Tropical/Fusion
Ingredients
Scale
- 1 pound cooked shrimp, peeled and deveined
- 2 ripe mangoes, peeled and diced
- 2 ripe avocados, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes for a touch of spice
Instructions
- Prepare the shrimp: If using raw shrimp, cook them by grilling, sautéing, or boiling until pink and opaque. Let them cool slightly. If using precooked shrimp, make sure they are thawed.
- Prepare the fruits and vegetables: Peel and dice the mangoes and avocados. Finely chop the red onion and cilantro.
- Combine ingredients: In a large bowl, gently combine the cooked shrimp, diced mangoes, diced avocados, chopped red onion, and chopped cilantro.
- Make the dressing: In a small bowl, whisk together the lime juice, olive oil, salt, pepper, and optional red pepper flakes.
- Dress the salad: Pour the lime dressing over the salad and gently toss to combine.
- Serve: Serve the salad immediately or chill for later.
Notes
- Use ripe but firm mangoes and avocados for the best texture.
- Adjust the lime juice and seasoning to your taste.
- For a spicier salad, add more red pepper flakes or a dash of hot sauce.
- This salad is best served fresh, but leftovers can be stored in the refrigerator for a few hours.
- You can add other vegetables like diced cucumber or bell peppers.
- For a variation, add some toasted coconut flakes.