Shrimp Avocado and Mango Salad

Shrimp avocado and mango salad is a simple but delicious meal your whole group will love!

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Here’s a new go-to warm-weather meal! This shrimp avocado and mango salad is an easy homemade recipe that comes together in under 20 minutes.

It’s so fresh and bright, refreshing comfort food at its finest! But the juicy shrimp and creamy avocado bulk this salad up so it’s a more satisfying complete meal. We love it! And I know you will too.

Ingredients in Shrimp Avocado and Mango Salad

This ingredient setup stays fresh and colorful while still packing plenty of flavor.

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How to make Shrimp Avocado and Mango Salad

This recipe flows easily and comes together in simple steps.

1. Cook the shrimp

Start by heating a small amount of oil in a pan over medium heat. Add the shrimp with a pinch of salt and pepper. Cook until they turn pink and firm, then remove from heat. Let them cool slightly before adding to the salad.

2. Prepare the mango

Peel the mango and cut it into small cubes. Try to keep the pieces even so every bite gets a balanced mix of flavors.

3. Slice the avocado

Cut the avocado in half, remove the pit, and scoop out the flesh. Slice or cube it gently to keep the pieces intact.

4. Chop the vegetables

Slice the cherry tomatoes in half, thinly slice the red onion, and chop the cucumber into bite-sized pieces. Keeping everything similar in size helps the salad feel balanced.

5. Make the dressing

In a small bowl, mix olive oil with fresh lime juice, salt, and black pepper. Stir well until it blends into a light dressing.

6. Combine the salad

Add shrimp, mango, avocado, tomatoes, onion, and cucumber to a large bowl. Toss gently so the avocado stays in shape.

7. Add dressing and herbs

Pour the dressing over the salad and sprinkle chopped cilantro on top. Mix lightly so everything gets coated without breaking the softer ingredients.

8. Chill briefly before serving

Let the salad sit in the fridge for a short time. This helps the flavors come together and makes it even more refreshing.

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How to serve Shrimp Avocado and Mango Salad

This salad works best when served slightly chilled and fresh.

Serve it on its own as a light meal. The shrimp and avocado already make it filling enough without needing extra sides.

Pair it with toasted bread or flatbread for a bit of crunch. The soft salad contrasts nicely with something crisp.

For a more complete meal, place it over a bed of greens like lettuce or spinach. This adds extra volume while keeping the dish light.

It also works well for gatherings. Serve it in a large bowl or portion it into smaller plates for an easy, fresh option that stands out.

Recipe Tips

• Use ripe but firm avocado so it holds its shape when mixed.
• Cook shrimp just until pink to keep them tender and not rubbery.
• Chill the salad briefly to enhance freshness and flavor.
• Cut ingredients into similar sizes for a balanced bite.
• Add dressing right before serving to keep everything crisp.
• Use fresh lime juice for the best flavor.
• Handle avocado gently to avoid mashing it.
• Store leftovers in an airtight container and eat soon for best texture.

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Shrimp Avocado and Mango Salad

Recipe by Amara CatherineCourse: SaladsCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

8

minutes

Ingredients

• 1 pound shrimp peeled and deveined

• 1 ripe avocado

• 1 large mango

• 1 cup cherry tomatoes

• ½ red onion thinly sliced

• 1 cucumber chopped

• 2 tablespoons olive oil

• 2 tablespoons lime juice

• Salt and black pepper to taste

• 2 tablespoons fresh cilantro chopped

Directions

• Cook the shrimp:
  Start by heating a small amount of oil in a pan over medium heat. Add the shrimp with a pinch of salt and pepper. Cook until they turn pink and firm, then remove from heat. Let them cool slightly before adding to the salad.
• Prepare the mango:
  Peel the mango and cut it into small cubes. Try to keep the pieces even so every bite gets a balanced mix of flavors.
• Slice the avocado:
  Cut the avocado in half, remove the pit, and scoop out the flesh. Slice or cube it gently to keep the pieces intact.
• Chop the vegetables:
  Slice the cherry tomatoes in half, thinly slice the red onion, and chop the cucumber into bite-sized pieces. Keeping everything similar in size helps the salad feel balanced.
• Make the dressing:
  In a small bowl, mix olive oil with fresh lime juice, salt, and black pepper. Stir well until it blends into a light dressing.
• Combine the salad:
  Add shrimp, mango, avocado, tomatoes, onion, and cucumber to a large bowl. Toss gently so the avocado stays in shape.
• Add dressing and herbs:
  Pour the dressing over the salad and sprinkle chopped cilantro on top. Mix lightly so everything gets coated without breaking the softer ingredients.
• Chill briefly before serving:
  Let the salad sit in the fridge for a short time. This helps the flavors come together and makes it even more refreshing.