My husband, a true seafood enthusiast, had just brought home a fresh catch of shrimp from our local market. I was in the mood for something different, something that captured the essence of the season. That’s when inspiration struck. I remembered a similar dish I had enjoyed on a vacation in Mexico – a vibrant, zesty shrimp salad that was both refreshing and hearty. I decided to recreate that magic at home, adding my own twist with the creamy richness of avocado and the sweet tang of ripe mango.
What makes this Mango Avocado Shrimp Salad so special is its perfect balance of flavors and textures. The juicy sweetness of mango pairs beautifully with the buttery avocado, while the shrimp adds a succulent bite, all tied together with a hint of spice from the jalapeno and the tangy zest of lime juice. The cilantro gives it a fresh, herbaceous note that elevates the dish to a whole new level.
One of the best parts about this recipe is its versatility. You can easily adjust the heat by adding or omitting the cayenne pepper, and if you’re not a fan of cilantro, parsley makes a great substitute. It’s an excellent dish to bring to potlucks or picnics, always earning rave reviews and disappearing quickly.
So, whether you’re looking to impress guests at your next gathering or simply want to enjoy a delicious, no-fuss meal, this Mango Avocado Shrimp Salad is sure to become a favorite in your household, just as it has in mine.
How to Make Mango Avocado Shrimp Salad
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Ingredients
- 1 lb. raw shrimp, peeled & deveined
- 1 large avocado, diced
- 1 small jalapeno, deseeded & finely chopped
- 2 small mangos, diced (or 1 large mango)
- 1/4 of a red onion, chopped
- 2 tablespoons cilantro, chopped
- 3-6 limes, juiced
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional)
Directions
Pat the shrimp dry with a paper towel and place them in a large bowl. Mix together the chili powder, paprika, salt, and cayenne pepper, then sprinkle over the shrimp. Toss until the shrimp are fully coated with the seasoning.
Heat a large skillet over medium-high heat and spray with cooking spray. Add the shrimp and sauté for 1-2 minutes on each side until they are cooked through. Remove the shrimp from the heat, let them cool, then cut into bite-size pieces. Chill in the refrigerator.
In a large bowl, combine the chilled shrimp with the diced mango, avocado, chopped red onion, jalapeno, and cilantro. Pour the lime juice over the mixture and toss until everything is well coated. Taste and add more lime juice if needed.
Serve immediately with tortilla chips or chill in the refrigerator for 10-20 minutes before serving.
Preparation Time: 15 minutes · Total Time: 15 minutes
Servings: 4
FAQs:
How do I know when the shrimp are fully cooked?
When the shrimp turn pink and opaque, they are fully cooked. This typically takes about 1-2 minutes per side. Additionally, the shrimp should curl into a loose ‘C’ shape when done.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. However, you must thaw them completely before cooking. To thaw, place the shrimp in a bowl of cold water for about 15-20 minutes, then drain and pat dry.
What can I substitute for cilantro if I don’t like it?
If you don’t like cilantro, you can use fresh parsley or basil as an alternative. Both herbs provide a fresh flavor that complements the salad well.
How long can I store the Mango Avocado Shrimp Salad in the refrigerator?
It’s best to eat the salad within 24 hours for optimal freshness. The avocado might brown over time, and the shrimp can lose their texture if stored too long.
Is there a way to make this salad less spicy?
To make the salad less spicy, omit the cayenne pepper and reduce the amount of jalapeno. You can also remove the seeds and membranes from the jalapeno to lessen the heat.
Mango Avocado Shrimp Salad
Ingredients
- 1 lb. raw shrimp peeled & deveined
- 2 small mangos diced (or 1 large mango)
- 1 large avocado diced
- 1/4 of a red onion chopped
- 1 small jalapeno deseeded & finely chopped
- 2 tablespoons cilantro chopped
- 3-6 limes juiced (you'll want enough juice to generously coat the salad)
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper omit if you don't want your shrimp spicy
Instructions
- To prepare the shrimp, pat them dry with a paper towel and place them in a large bowl. Mix chili powder, paprika, salt, and cayenne together, then pour over the shrimp, tossing until fully coated. Heat a large skillet over medium-high heat, spray with cooking spray, and add the shrimp. Sauté for 1-2 minutes per side until cooked through. Remove from heat, let cool, then cut into bite-size pieces and chill in the refrigerator.
- For the salad, combine the cooled shrimp with diced mango, avocado, chopped onion, jalapeno, and cilantro in a large bowl. Pour desired lime juice over the top and toss until fully coated. Taste and add more lime juice if needed. Serve immediately with tortilla chips or chill in the refrigerator for 10-20 minutes before serving.
