This Avocado Mango Shrimp Salad is a bright and tasty dish full of fresh flavors. It’s packed with juicy mango, creamy avocado, and tender shrimp that make every bite exciting!
Making this salad is super easy—just toss everything together, and voila! I love how refreshing it is on a hot day. Pair it with some chips, and you’re all set! 🥑🍤
Key Ingredients & Substitutions
Shrimp: Fresh raw shrimp is best for this salad. If you’re allergic to shrimp or prefer another protein, cooked chicken, tofu, or even beans work well as substitutes!
Olive oil: A drizzle of olive oil adds richness. If you want a different flavor, avocado oil or coconut oil can be good alternatives.
Mango: Use ripe mango for the sweetest taste. If you can’t find mango, try diced pineapple or peaches for a similar tropical vibe.
Avocado: A ripe avocado adds creaminess. If you’re avoiding avocados, consider using hummus or a creamy dressing as a flavorful substitute.
Romaine lettuce: While romaine provides a nice crunch, other greens like spinach or mixed baby greens are great options too!
How Do You Cook Shrimp Perfectly?
Cooking shrimp can be tricky, but with a few steps, you can ensure they turn out perfect every time!
- Start with a hot skillet to sear the shrimp quickly, locking in moisture.
- Cook only until shrimp turn opaque, about 2-3 minutes per side. Overcooking makes them tough.
- Let cooked shrimp cool slightly before adding to the salad for the best texture.
Avocado Mango Shrimp Salad
Ingredients You’ll Need:
- 1 lb raw shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 ripe mango, peeled and diced
- 1 ripe avocado, sliced
- 1 cup chopped romaine lettuce
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges (plus juice for dressing)
- Optional: a small tomato, diced (for garnish or extra freshness)
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare and cook. It’s a quick recipe, perfect for a refreshing lunch or a light dinner. Enjoy the fresh flavors in no time!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium bowl, toss the shrimp with olive oil, chili powder, smoked paprika, salt, and pepper until they are well-coated. This seasoning will add lots of flavor to your shrimp!
2. Cook the Shrimp:
Heat a skillet over medium-high heat. Once it’s hot, add the shrimp. Cook for about 2-3 minutes on each side, or until they turn opaque and are fully cooked. Once done, remove them from the heat and let them cool slightly.
3. Prepare the Salad Base:
On a large plate or in a bowl, layer the chopped romaine lettuce as your salad base. This will give your salad a nice crunch.
4. Add Toppings:
Now it’s time to add the fun toppings! Arrange the cooked shrimp, diced mango, avocado slices, thinly sliced red onion, and diced tomato (if you’re using it) over the lettuce. Make it colorful and inviting!
5. Garnish and Dress:
Sprinkle the fresh cilantro generously over your salad. Squeeze some lime juice on top for a burst of flavor, and don’t forget to add lime wedges on the side for extra tang!
6. Serve Immediately:
Enjoy your refreshing Avocado Mango Shrimp Salad right away! It’s perfect on its own, or you can serve it with tortilla chips or crusty bread for a hearty meal.
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before using. You can thaw frozen shrimp overnight in the fridge or place them in a sealed bag and submerge in cold water for a quick thaw. Pat them dry before seasoning.
Can I Make This Salad in Advance?
It’s best to prepare the salad fresh, but if you want to prep ingredients in advance, you can chop the veggies and cook the shrimp ahead of time. Store everything separately in airtight containers in the fridge for up to a day. Combine just before serving to keep everything fresh!
How Do I Store Leftover Salad?
If you have leftover salad, it’s best to store it in an airtight container in the fridge for up to 1 day. Note that the avocado may brown slightly due to exposure to air, but it will still be safe to eat. Consider adding a little lime juice to the avocado before storing to help slow browning.
What Can I Substitute for Mango?
If you’re unable to find ripe mango, you can use diced pineapple, peaches, or even papaya as a tasty alternative. Each fruit will bring a slightly different flavor, but they all complement shrimp beautifully!
