Mango Lime Shrimp Avocado Salad (Printable)

A vibrant mix of shrimp, mango, avocado with zesty lime dressing. Fresh, colorful, and perfect for warm weather.

# List of ingredients:

→ Seafood

01 - 14 oz large shrimp, peeled and deveined

→ Produce

02 - 1 large ripe mango, diced
03 - 1 ripe avocado, diced
04 - 1 small red onion, finely sliced
05 - 1 cup cherry tomatoes, halved
06 - 1 small cucumber, diced
07 - 2 cups mixed salad greens
08 - 1 small red chili, finely sliced
09 - Fresh cilantro leaves, for garnish

→ Dressing

10 - 3 tbsp fresh lime juice
11 - 2 tbsp extra virgin olive oil
12 - 1 tsp honey or agave syrup
13 - 1 garlic clove, minced
14 - 1/2 tsp salt
15 - 1/4 tsp freshly ground black pepper

→ Other

16 - 1 tbsp olive oil

# Steps:

01 - In a small bowl, whisk together lime juice, olive oil, honey, minced garlic, salt, and black pepper until emulsified. Set aside to allow flavors to meld.
02 - Pat shrimp dry with paper towels. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and opaque throughout. Remove from heat and let cool for 2–3 minutes.
03 - In a large salad bowl, combine diced mango, avocado, red onion, cherry tomatoes, cucumber, and mixed salad greens. Add sliced red chili if using.
04 - Add cooked shrimp to the salad. Drizzle with prepared dressing and toss gently with salad tongs until all ingredients are evenly coated.
05 - Top with fresh cilantro leaves and serve immediately while shrimp are still slightly warm.

# Expert Advice:

01 -
  • The dressing hits that perfect sweet-tangy balance that makes you want to lick the bowl
  • Everything comes together in under 30 minutes but tastes like you spent all day planning it
  • The warm shrimp against cool creamy avocado creates this incredible temperature contrast
02 -
  • The shrimp continue cooking after you remove them from the pan so take them off when they are just barely opaque
  • Avocado will brown if it sits too long in acid so add it right before serving not during prep
  • This salad needs to be eaten immediately because the greens wilt and the avocado browns
03 -
  • Buy shrimp that are already cooked if you want to make this truly no cook
  • Toast some cumin seeds in the pan before cooking the shrimp for an extra layer of flavor

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