Fresh Avocado Mango Shrimp Salad with Chili-Lime Kick Recipe
This Fresh Avocado Mango Shrimp Salad with Chili-Lime Kick offers a vibrant tropical flavor combination featuring juicy mangoes, creamy avocado, and tender shrimp, all tossed in a zesty chili-lime vinaigrette. Perfect as a refreshing light meal or appetizer, it’s quick to make and ideal for warm weather or anytime you crave a bright, flavorful salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Tropical
Ingredients
Shrimp
- Medium to large fresh raw shrimp (26/30 count or 31/35 count) - about 1 pound
Produce
- 2 medium Hass avocados
- 2 ripe mangoes (Honey mangoes, Tommy Atkins, or Haden varieties)
- Finely diced red onion (small amount, about 1/4 cup)
- A generous handful of fresh cilantro, chopped (about 1/4 cup)
- Optional: finely diced red bell pepper (1/4 cup)
- Optional: diced cucumber (1/2 cup)
- Optional: halved cherry tomatoes (1/2 cup)
- Fresh lime juice (from 3-4 limes, about 1/4 cup)
- Half of a finely minced jalapeño (or other chili of choice)
- 1 small clove of garlic, minced
Other
- Good quality extra virgin olive oil (about 3 tablespoons)
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Prepare the Vinaigrette: In a small bowl, whisk together the fresh lime juice, olive oil, finely minced jalapeño, minced garlic, honey, and a pinch of salt and black pepper. Taste the vinaigrette and adjust seasonings as needed to achieve a balanced, zesty flavor.
- Cook the Shrimp: If using raw shrimp, pat them very dry with paper towels and season lightly with salt and pepper. Heat a tablespoon of olive oil in a large skillet or frying pan over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until they turn opaque pink and curl slightly. Remove the cooked shrimp from the pan and let them cool completely.
- Prepare the Produce: Carefully peel and pit the avocados, then dice them into bite-sized pieces. Peel the mangoes and dice them into pieces similar in size to the avocado. Finely dice the red onion, and if desired, soak it in cold water for 5-10 minutes to mellow the flavor. Roughly chop the fresh cilantro.
- Combine the Salad: In a large mixing bowl, gently combine the cooled shrimp, diced avocado, diced mango, diced red onion, and chopped cilantro. Add any optional ingredients like diced red bell pepper, cucumber, or halved cherry tomatoes.
- Toss and Serve: Pour about two-thirds of the prepared chili-lime vinaigrette over the salad ingredients. Gently toss everything together until the ingredients are evenly coated with the dressing. Taste the salad and add more vinaigrette, salt, or pepper if desired. Serve immediately, perhaps on a bed of crisp lettuce leaves or alongside tortilla chips for added crunch.
Notes
- Use fresh, high-quality shrimp for the best flavor and texture.
- If you prefer a milder onion flavor, soaking the diced red onion in cold water helps reduce sharpness.
- Adjust the amount of jalapeño or chili to suit your heat preference.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day; add the avocado just before serving to prevent browning.
- Serve with tortilla chips or over leafy greens for a fuller meal.
