Mango Shrimp Salad with Avocado – Fresh & Easy! 🥭🦐

Dive into Deliciousness: Mango Shrimp Salad with Avocado

Ingredients for a Burst of Flavor

This recipe is all about maximizing flavor with fresh, vibrant ingredients. Feel free to adjust seasonings to your personal preference!

The Stars of the Show

• 1 pound cooked medium shrimp, peeled and deveined: Look for plump, firm shrimp. For an extra touch of sweetness, opt for wild-caught varieties if available. If using frozen, ensure they are fully thawed and patted dry to prevent a watery salad. (Substitution: You can use pre-cooked shrimp from the grocery store, just ensure they are good quality and not overly processed.)
• 2 ripe avocados, diced: The key here is ripe but not mushy. They should yield slightly to gentle pressure. Their creamy richness perfectly complements the other elements. (Substitution: If avocados aren’t your favorite, consider adding some creamy feta cheese or small cubes of firm, roasted sweet potato for a different kind of creaminess.)
• 1-2 ripe mangoes, diced: Choose mangoes that are fragrant and slightly soft. Ataulfo (honey) mangoes are wonderfully sweet and smooth, while Kent or Tommy Atkins offer a more classic tropical flavor. The sweetness of the mango is crucial for balancing the savory shrimp. (Substitution: If mangoes are out of season, ripe papaya or even firm, diced peaches can offer a similar tropical sweetness.)

Zesty Dressing Components

• 1/4 cup extra virgin olive oil: A good quality olive oil will lend a smooth, fruity base to our dressing.
• 2 tablespoons fresh lime juice: The bright, zesty acidity is essential for cutting through the richness and bringing all the flavors together. Freshly squeezed is non-negotiable!
• 1 tablespoon honey or maple syrup: Just a touch to meld the lime and olive oil and enhance the sweetness of the mango.
• 1 clove garlic, minced: For a subtle pungent kick. Adjust to your preference; a little goes a long way.
• 1/4 teaspoon sea salt (or to taste): Enhances all the other flavors.
• 1/8 teaspoon black pepper (freshly ground preferred): Adds a hint of warmth and complexity.

Optional Boosters

• 1/4 cup finely chopped red onion: Adds a bit of sharp, pungent bite. Soak in ice water for 10 minutes to mellow its intensity if you prefer.
• 1/4 cup chopped fresh cilantro or parsley: For a burst of herbaceous freshness.
• 1 jalapeño, finely diced (seeds removed for less heat): For those who love a spicy kick!
• 1/2 cup crumbled feta or cotija cheese: For an extra layer of salty, crumbly goodness.

When Deliciousness Happens

This recipe is incredibly fast, especially when using pre-cooked shrimp. The average shrimp salad recipe might involve cooking the shrimp, adding an extra 5-10 minutes. Our total time of 15 minutes is well below many other elaborate salad preparations, making it a perfect weeknight meal or speedy lunch option.

Crafting Your Culinary Masterpiece

Follow these simple steps to create your refreshing Mango Shrimp Salad!

1. Prepare the Shrimp

If your shrimp aren’t already peeled and deveined, take care of that first. If using frozen shrimp, ensure they are completely thawed. Pat them thoroughly dry with paper towels. This step is crucial for preventing a watery salad and ensuring the dressing adheres well. For larger shrimp, you might want to give them a quick chop into bite-sized pieces.

2. Prep the Produce

Peel and dice your ripe mangoes. Aim for pieces roughly the same size as your shrimp. Halve, pit, and dice the avocados. To prevent browning while you prepare the rest of the salad, you can gently toss the avocado pieces with a tiny splash of lime or lemon juice, or simply add them to the bowl right before combining everything.

3. Whisk Up the Dressing

In a small bowl or a jar with a lid, combine the extra virgin olive oil, fresh lime juice, honey or maple syrup, minced garlic, salt, and pepper. Whisk vigorously with a fork or whisk until the dressing is emulsified – meaning it’s well combined and slightly thickened. Taste and adjust seasoning as needed. If it’s too tart, add a touch more honey; if it needs more zing, a squeeze more lime. If you’re adding minced onion or jalapeño to the dressing, you can do it at this stage.

4. Assemble the Salad

In a large mixing bowl, gently combine the prepared shrimp, diced mango, and diced avocado. If using optional additions like red onion, cilantro, parsley, or jalapeño, add them now. Pour about half of the dressing over the ingredients and toss very gently. Add more dressing as needed, tasting as you go, until everything is lightly coated. Be careful not to over-mix, especially with the avocado, as it can become mushy.

5. Chill and Serve

For the best flavor, cover the salad and refrigerate for at least 15-30 minutes. This allows the flavors to meld beautifully. Serve chilled, garnished with extra herbs or a sprinkle of your chosen cheese if desired.

Nutritional Snapshot

Here’s an approximate nutritional breakdown for one serving (assuming 4 servings):

• Calories: ~300-350 kcal
• Protein: ~20-25 g
• Fat: ~15-20 g (mostly healthy fats from avocado and olive oil)
• Carbohydrates: ~15-20 g (primarily from mango and vegetables)
• Fiber: ~5-7 g

Note: These are estimates and can vary based on exact ingredient quantities and types used.

Lighter Twists and Flavorful Swaps

Looking to lighten things up even further or adapt for dietary needs? Try these swaps:

• Fat Reduction: Reduce the olive oil in the dressing by half and supplement with a little extra lime juice or a splash of water to maintain consistency. Or, skip the avocado and add finely diced cucumber for crunch and hydration.
• Carbohydrate Control: Replace some or all of the mango with finely diced jicama or bell peppers for similar crunch and sweetness with fewer carbs.
• Dairy-Free/Vegan: While this recipe features shrimp, you can adapt it for a vegan version by substituting firm tofu (cubed and pan-fried) or chickpeas for the shrimp. Ensure you use maple syrup instead of honey in the dressing.
• Herb Power: Experiment with different fresh herbs like mint or chives for varied flavor profiles.

Serving It Up in Style

This vibrant salad is incredibly versatile:

• As a light lunch: Serve it on its own or scoop it into lettuce cups (butter or romaine work well).
• As a starter: Serve smaller portions in martini glasses or small bowls for an elegant appetizer.
• With grains: Pair it with quinoa, brown rice, or couscous for a more substantial meal.
• As a filling: It makes a fantastic filling for wraps, sandwiches, or even tacos.
• Alongside grilled mains: It’s a perfect refreshing counterpoint to grilled chicken or fish.

Avoid These Common Pitfalls

To ensure your salad is a triumph, steer clear of these common mistakes:

• Over-mixing: This is especially true once the avocado is added. Gentle tossing is key to maintaining texture.
• Using unripe fruit: Hard, unripe mangoes and avocados will ruin the texture and flavor profile.
• Not patting shrimp dry: This leads to a watery, less flavorful salad.
• Using pre-bottled lime juice: The flavor difference is significant; always opt for fresh citrus.
• Adding dressing too early for certain components: If serving vegetarian/vegan with tofu, add the dressing just before serving to keep it crisp. For the main salad, chilling after dressing is ideal.

Savoring the Leftovers

While this salad is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for 1-2 days. The avocado may brown slightly, but the flavor will still be good. You can help minimize browning by pressing a piece of plastic wrap directly onto the surface of the salad before sealing the container. Give it a gentle stir before serving again.

Your New Go-To Salad Awaits!

There you have it – a show-stoppingly delicious, incredibly easy Mango Shrimp Salad with Avocado that’s packed with flavor and goodness. It’s the perfect balance of sweet, savory, creamy, and zingy, making it a versatile dish for any occasion. Say goodbye to boring lunches and hello to a refreshing culinary delight that will impress everyone, including yourself! Give this recipe a try and let us know what you think in the comments below. We’d love to hear how you customize it!

Frequently Asked Questions

Mango Shrimp Salad Recipe with Avocado and Mango Dressing

• Author: Chef Mia

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Description

Welcome to a refreshing and delightful recipe that is sure to satisfy your taste buds! ThisMango Shrimp Salad with Cooked Shrimp and Avocadocombines juicy, perfectly cooked shrimp with the creamy texture of avocado and the sweetness of mango, making it a perfect meal for a light lunch or dinner. Whether you’re looking for something quick and nutritious or want to impress at your next gathering, this shrimp salad recipe is a must-try!

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Ingredients

Scale 1x2x3x

• 1pound shrimp, peeled and deveined
• ¼ teaspoonsweet paprika or smoked paprika
• Salt to taste
• A pinch of chili powder
• Cooking oil for cooking the shrimp
• ¾ cupbell pepper, cut into strips (yellow bell pepper recommended)
• 1large avocado, sliced into cubes
• 1large ripe mango, sliced into cubes
• 4 cupsRoma lettuce, roughly chopped
• 1 cupcherry tomatoes, halved
• ¼ cupred onion, thinly sliced into half-moon circles
• ¼ cupfresh cilantro, chopped
• ½ cupripe mango, chopped
• 1 tablespoonlime juice
• 1 teaspoonDijon mustard
• ½ cuporange, chopped
• 1 teaspoonhoney or maple syrup
• ¼ teaspoonground ginger
• ½ teaspooncurry powder (adjust for stronger flavor)
• ⅛ teaspoonkosher salt or fine sea salt
• ¼ cuphigh-quality virgin olive oil
• ½ teaspoononion powder
• ¼ teaspoongarlic powder

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Instructions

1. Season the shrimp with sweet paprika, chili powder, and salt. Heat oil in a skillet over medium heat.
2. Cook the shrimp for 1-2 minutes on each side until they turn pink and opaque. Set aside to cool.
3. In a food processor, blend the chopped mango, lime juice, Dijon mustard, orange, honey, ground ginger, curry powder, and olive oil until smooth.
4. Adjust seasoning by adding more salt or curry powder, if necessary. Set aside.
5. In a large bowl, combine the chopped Roma lettuce, sliced bell pepper, avocado, mango, cherry tomatoes, red onion, and cilantro.
6. Add the cooked shrimp to the salad and toss gently.
7. Before serving, drizzle the curried mango dressing over the salad and toss again to ensure even distribution.

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Notes

Tip 1:For the best flavor, use ripe mangoes and avocados that are firm yet soft to the touch.
Tip 2:If you prefer a spicier kick, add more chili powder to the shrimp or a pinch of cayenne pepper to the dressing.
Tip 3:For a vegetarian version, substitute shrimp with grilled tofu or chickpeas.