If you crave a refreshing, colorful, and utterly delightful dish that bursts with flavor, the Mango Avocado Shrimp Salad Recipe is your new best friend in the kitchen. This salad expertly balances the sweetness of ripe mango, the creamy richness of avocado, and the tender bite of shrimp, all brought together by a zesty lime dressing that wakes up your taste buds. It’s the perfect light meal or an impressive side that feels fancy but is unbelievably simple to make, delivering a tropical escape in every bite.
Ingredients You’ll Need
Gathering these straightforward yet vibrant ingredients is key to crafting this Mango Avocado Shrimp Salad Recipe. Each component plays a vital role—whether it’s the juicy sweetness from mango, the buttery texture of avocado, or the bright freshness of cilantro and lime juice that lifts the entire dish.
- 1 lb cooked shrimp, peeled and deveined: Opt for fresh or thawed cooked shrimp, which brings a succulent protein element.
- 1 large ripe mango, diced: Choose a mango that yields slightly to touch for maximum sweetness and juiciness.
- 1 ripe avocado, diced: This adds a creamy, buttery texture that complements the crisp ingredients perfectly.
- 1/2 red onion, finely chopped: Provides a mild, sharp crunch and vibrant color contrast.
- 1/2 cup cherry tomatoes, halved: Adds bursts of juicy, tangy sweetness and a lovely pop of red.
- 1/4 cup fresh cilantro, chopped: Brings fresh herbaceous notes, brightening every bite.
- Juice of 1 lime: Infuses the salad with tangy zestiness, balancing richness and sweetness.
- 2 tablespoons olive oil: Adds smoothness and helps marry all the flavors together.
- Salt and pepper, to taste: Essential seasonings to enhance the natural flavors.
- Optional: 1 small jalapeño, seeded and finely chopped: For those who love a little heat, this adds a gentle spicy kick.
How to Make Mango Avocado Shrimp Salad Recipe
Step 1: Combine the Fresh Ingredients
Begin by placing the cooked shrimp, diced mango, creamy avocado, chopped red onion, halved cherry tomatoes, and fresh cilantro into a large bowl. Taking care with the avocado is important here; you want to maintain its lovely texture and not mash it with the other ingredients.
Step 2: Prepare the Zesty Dressing
In a smaller bowl, whisk together the juice of one lime, two tablespoons of olive oil, salt, pepper, and jalapeño if you want a little heat. This simple dressing is the magic binder that adds brightness and complexity to the salad without overpowering the natural flavors.
Step 3: Toss Gently to Combine
Pour the dressing over the salad bowl, then gently toss everything together, making sure every bite gets coated without squashing that delicate avocado. The goal is to have a vibrant mix with each ingredient holding its own in texture and taste.
Step 4: Chill or Serve Immediately
You can enjoy this salad right away for maximum freshness, or pop it in the fridge for about 20 minutes. Chilling allows the flavors to meld beautifully, giving the salad a harmonious, chilled appeal that’s perfect on a warm day.
How to Serve Mango Avocado Shrimp Salad Recipe
Garnishes
For an extra touch of freshness and a burst of color, sprinkle additional chopped cilantro or a few thin slices of lime on top just before serving. If you love a bit of texture, crushed toasted nuts like cashews or almonds can add a delightful crunch.
Side Dishes
This salad pairs wonderfully with grilled corn on the cob, a light quinoa pilaf, or even a crusty baguette to soak up the vibrant dressing. Its tropical flavors complement anything with a little char or earthiness, making it a superb choice for summer meals.
Creative Ways to Present
Thinking about impressing guests? Serve this Mango Avocado Shrimp Salad Recipe in halved avocados or hollowed-out mango shells for an eye-catching presentation. Alternatively, assemble it on crisp lettuce leaves for an elegant, handheld appetizer that’s sure to wow everyone.
Make Ahead and Storage
Storing Leftovers
You can store leftover Mango Avocado Shrimp Salad in an airtight container in the refrigerator for up to one day. The avocado might brown slightly over time, so squeezing extra lime juice before storing can help maintain its vibrant green color.
Freezing
Because of the fresh produce like avocado and mango, freezing this salad is not recommended as it will compromise texture and flavor. Shrimp can be frozen separately prior to making the salad, but once combined, enjoy fresh for best results.
Reheating
Since this is a cold salad, reheating is not necessary. Instead, simply give it a gentle toss and serve chilled to keep the refreshing qualities intact.
FAQs
Can I use raw shrimp for this recipe?
This Mango Avocado Shrimp Salad Recipe calls for cooked shrimp to ensure safety and proper texture. If you have raw shrimp, cook them first by boiling or sautéing before adding them to the salad.
What can I substitute for cilantro if I don’t like it?
If cilantro isn’t your thing, fresh parsley or basil can provide a fresh, herbaceous note without overpowering the other ingredients. Both work nicely with the tropical flavors.
Is it possible to make this salad vegan?
You can make a vegan version by swapping shrimp for grilled or pan-roasted tofu or chickpeas. These alternatives provide protein while still letting the mango and avocado shine.
How do I keep the avocado from browning?
Adding lime juice before mixing and storing the salad in an airtight container helps reduce browning. Also, prepare the avocado as close to serving time as possible to keep it fresh.
Can I prepare this salad in advance for a party?
Prepare the dressing and chop the ingredients separately ahead of time, but mix everything just before serving. This keeps the textures fresh and prevents sogginess.
Final Thoughts
Once you dive into this Mango Avocado Shrimp Salad Recipe, you’ll find yourself coming back to it again and again. It’s the perfect blend of sweet, creamy, tangy, and savory that brings a bit of sunshine to your plate. Whether for a quick lunch, a picnic, or a festive gathering, this salad is a guaranteed crowd-pleaser. Give it a try—you might just have found your new favorite salad!
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Mango Avocado Shrimp Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
A refreshing and vibrant Mango Avocado Shrimp Salad featuring succulent cooked shrimp, sweet mango, creamy avocado, and a tangy lime dressing. Perfect for a quick and healthy meal ready in just 15 minutes.
Ingredients
Main Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 1 large ripe mango, diced
- 1 ripe avocado, diced
- 1/2 red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
Dressing
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: 1 small jalapeño, seeded and finely chopped
Instructions
- Combine Salad Ingredients: In a large bowl, combine the cooked shrimp, diced mango, diced avocado, finely chopped red onion, halved cherry tomatoes, and chopped fresh cilantro, ensuring the ingredients are evenly distributed.
- Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, pepper, and the optional finely chopped jalapeño to create a zesty dressing that complements the salad.
- Toss Salad with Dressing: Pour the dressing over the salad mixture and gently toss everything together, being careful not to mash the avocado to maintain its creamy texture.
- Serve or Chill: Serve the salad immediately for the freshest taste or chill in the refrigerator for 20 minutes to allow the flavors to meld together, enhancing the overall flavor profile.
Notes
- For best results, use fresh, high-quality cooked shrimp.
- Adjust the amount of jalapeño or omit it for less heat.
- You can prepare the shrimp a day ahead to save time.
- This salad is best served fresh but can be refrigerated for up to a day.
- Serve with tortilla chips or over mixed greens for a more filling meal.
