Mango Shrimp Salad recipe

There are some dishes that taste exactly like a perfect summer day, and this Mango Shrimp Salad is one of them. I vividly remember the first time I made it. We were hosting a last-minute backyard barbecue, and I wanted to serve something light, vibrant, and impressive without spending hours in a hot kitchen. I had a bag of shrimp in the freezer, a couple of perfectly ripe mangoes on the counter exuding their sweet perfume, and a big, beautiful avocado. The combination just clicked in my head. As I tossed the juicy, sweet mango with the savory, plump shrimp, crisp red onion, and creamy avocado, all coated in a zesty lime dressing, I knew it was going to be special. When our friends arrived, the salad bowl was the first thing to be emptied, with everyone asking, “What is in this? I need this recipe!” It became an instant legend in my home, the official taste of sunshine and good times, a dish that brings a tropical vacation right to our dinner table.

The Ultimate Tropical Mango Shrimp Salad

This isn’t just a salad; it’s a vibrant explosion of flavors and textures that will transport you to a sun-drenched beach. It strikes the perfect balance between sweet, savory, tangy, and creamy. We’ll guide you through creating this showstopper dish, from selecting the perfect ingredients to a dressing that ties everything together in a bright, citrusy bow. It’s the ideal recipe for a light lunch, a stunning appetizer, or a healthy main course that feels incredibly indulgent.

Ingredients for a Perfect Mango Shrimp Salad

The success of this salad hinges on the freshness and quality of its components. Each ingredient is carefully selected to contribute to the overall harmony of the dish. Below, we’ve broken down the ingredients for the salad itself and the zesty lime dressing that brings it all to life.

For the Salad:

• Shrimp: 1 lb large or jumbo shrimp (21-25 count), peeled and deveined, tails on or off
• Mangoes: 2 large, ripe but firm mangoes, peeled and diced into ½-inch cubes
• Avocado: 1 large ripe avocado, diced into ½-inch cubes
• Red Onion: ½ a medium red onion, very thinly sliced or finely diced
• Jalapeño: 1 small jalapeño, seeds and ribs removed, finely minced (optional, for a gentle heat)
• Fresh Cilantro: ½ cup, roughly chopped
• Olive Oil: 1 tablespoon, for cooking the shrimp
• Salt and Pepper: To taste, for seasoning the shrimp

For the Zesty Lime Dressing:

• Lime Juice: ⅓ cup, freshly squeezed (from about 2-3 limes)
• Extra Virgin Olive Oil: 3 tablespoons
• Honey or Agave Nectar: 1-2 teaspoons, to balance the acidity
• Garlic: 1 clove, minced or pressed
• Salt: ½ teaspoon
• Black Pepper: ¼ teaspoon, freshly ground

The Symphony of Ingredients:

• Shrimp: Provides the savory, protein-packed base. Using large or jumbo shrimp ensures a meaty, satisfying bite.
• Mango: The star of the show! Ripe mango offers a luscious, tropical sweetness that is the perfect counterpoint to the savory shrimp and tangy dressing. The key is to use a mango that is ripe enough for flavor but still firm enough to hold its shape when diced.
• Avocado: Adds a luxurious, buttery creaminess that beautifully coats the other ingredients and mellows the sharpness of the onion and lime.
• Red Onion: Delivers a crucial, sharp, and slightly pungent crunch that cuts through the sweetness and richness. Slicing it very thinly is essential.
• Jalapeño & Cilantro: These are the flavor enhancers. The jalapeño introduces a subtle, fresh heat without being overwhelming, while the cilantro provides a bright, herbaceous, and slightly citrusy note that is classic in tropical-inspired dishes.
• The Dressing: This is the element that marries everything together. Fresh lime juice is non-negotiable for its bright, zesty tang. The olive oil provides body, the honey balances the tartness of the lime, and the minced garlic adds a gentle, savory depth.

Step-by-Step Instructions

Creating this stunning salad is a simple process of preparing and combining a few fresh components. Follow these steps for a perfect result every time.

Step 1: Cook the Shrimp to Perfection

The key to great shrimp in a salad is to not overcook them. They should be just opaque, plump, and tender.

1. Pat the peeled and deveined shrimp completely dry with paper towels. This helps them get a nice sear instead of just steaming.
2. Season the shrimp generously with salt and pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. The skillet should be hot before you add the shrimp.
4. Add the shrimp to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary.
5. Cook for 1-2 minutes per side, just until the shrimp turn pink and opaque. The moment they curl into a “C” shape, they are done. An “O” shape means they are overcooked!
6. Immediately remove the shrimp from the skillet and transfer them to a plate or bowl. Set them aside to cool down completely. You can place them in the refrigerator to speed up the process.

Step 2: Prepare the Salad Components

While the shrimp are cooling, you can prepare the fresh fruits and vegetables.

1. Mango: Peel the mangoes and carefully cut the flesh away from the large, flat pit in the center. Dice the mango flesh into uniform ½-inch cubes.
2. Avocado: Cut the avocado in half, remove the pit, and slice the flesh into a grid pattern while still in the skin. Then, use a spoon to scoop out the perfectly diced cubes.
3. Onion, Jalapeño, and Cilantro: Thinly slice the red onion, finely mince the deseeded jalapeño, and roughly chop the cilantro.
4. In a large salad bowl, combine the diced mango, red onion, jalapeño, and cilantro. Wait to add the avocado and shrimp until just before serving to keep them in the best condition.

Step 3: Make the Zesty Lime Dressing

Whisking the dressing separately ensures all the flavors are perfectly blended.

1. In a small bowl or a glass jar with a lid, combine the fresh lime juice, extra virgin olive oil, honey or agave, minced garlic, salt, and black pepper.
2. Whisk vigorously or shake the jar until the dressing is well-emulsified and slightly thickened.
3. Taste the dressing and adjust if needed. If it’s too tart, add a little more honey. If it’s not bright enough, add another squeeze of lime.

Step 4: Assemble the Salad

This is the final, rewarding step where everything comes together.

1. To the large bowl containing the mango mixture, add the cooled shrimp and the diced avocado.
2. Pour about three-quarters of the dressing over the salad.
3. Gently toss all the ingredients together with two large spoons. Be gentle to avoid mashing the avocado and mango.
4. Taste the salad and add more dressing if desired.
5. Serve immediately for the best texture and flavor.

Nutrition Facts

Please note these are approximate values and can vary based on the exact size of the produce and specific brands of ingredients used.

• Servings: 4 main course servings or 6-8 appetizer servings
• Calories per serving (approximate): 400-480 kcal (for a main course serving)

This salad is a powerhouse of nutrition. It’s rich in lean protein from the shrimp, packed with vitamins C and A from the mango, and provides healthy monounsaturated fats from the avocado and olive oil.

Preparation Time

• Prep Time: 20 minutes (for dicing, chopping, and mixing the dressing)
• Cook Time: 5 minutes (for cooking the shrimp)
• Total Time: 25 minutes (plus cooling time for the shrimp)

How to Serve Your Mango Shrimp Salad

This salad is incredibly versatile and can be served in numerous ways, from a simple lunch to an elegant party dish. Here are some of our favorite serving suggestions:

As a Standalone Dish:

• Main Course Salad: Serve a generous portion in a beautiful bowl, garnished with a few extra sprigs of cilantro and a lime wedge on the side.
• Elegant Appetizer: Serve smaller portions in martini glasses or small glass bowls for a sophisticated start to a dinner party.

Creative Serving Ideas:

• Lettuce Wraps: Provide large, crisp leaves of butter lettuce, romaine hearts, or iceberg lettuce, and let guests create their own delicious, low-carb wraps.
• Avocado Boats: Save the avocado skins (or use a fresh avocado), halve it, remove the pit, and scoop out a little extra flesh. Fill the “boat” with the mango shrimp salad for a stunning presentation.
• Taco Filling: Spoon the salad into warm corn or flour tortillas for a refreshing and unique take on shrimp tacos.
• With Tortilla Chips: Serve the salad in a bowl surrounded by high-quality tortilla chips, allowing it to be enjoyed as a chunky, scoopable salsa.
• On a Bed of Grains: For a heartier meal, serve the salad over a bed of fluffy quinoa, cilantro-lime rice, or even coconut rice.

Perfect Pairings:

• Wine: A crisp, dry white wine like a Sauvignon Blanc, Pinot Grigio, or a dry Rosé complements the salad’s flavors perfectly.
• Cocktails: Embrace the tropical theme with a classic Margarita on the rocks, a Mojito, or a light and bubbly Prosecco.

5 Additional Tips for the Best Mango Shrimp Salad

Elevate your salad from great to unforgettable with these five expert tips.

1. Choose the Perfect Mango: The mango is the soul of this salad. Look for one that is fragrant and yields slightly to gentle pressure, similar to a ripe peach or avocado. A Kent or Keitt mango is a great choice as they are sweet and less fibrous. To check for ripeness, focus on feel, not color. If your mango is slightly underripe, you can place it in a paper bag on the counter for a day or two to speed up the process.
2. Don’t Crowd the Pan: This is the golden rule for cooking shrimp. When you overcrowd the skillet, the temperature drops, and the shrimp will steam in their own juices instead of searing. This results in a rubbery texture. Cook the shrimp in two batches if necessary to ensure each one has enough space to cook quickly and evenly.
3. Tame the Onion’s Bite: If you find the flavor of raw red onion too strong, you can easily mellow it out. After thinly slicing the onion, place it in a small bowl of ice water for 10-15 minutes. Drain it well and pat it dry before adding it to the salad. This simple trick makes the onion wonderfully crisp while softening its pungent bite.
4. Make-Ahead Strategy for Parties: You can prepare most of this salad ahead of time, which is perfect for entertaining. Cook and cool the shrimp, chop the mango, onion, jalapeño, and cilantro, and whisk the dressing. Store each component in separate airtight containers in the refrigerator. When you’re ready to serve, simply dice the avocado, combine all the prepped ingredients, toss with the dressing, and serve immediately. This ensures everything stays fresh, crisp, and vibrant.
5. Customize Your Salad: This recipe is a fantastic template for customization. Feel free to add other ingredients to make it your own. Diced red or yellow bell peppers add a sweet crunch, black beans can add extra protein and fiber, and a handful of toasted coconut flakes can enhance the tropical flavor. Don’t like cilantro? Fresh mint or parsley are great alternatives.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making this Mango Shrimp Salad.

1. Can I use frozen shrimp for this recipe?

Answer: Absolutely! Frozen shrimp are a fantastic and convenient option, especially if you don’t have access to fresh seafood. For the best results, thaw the shrimp properly before cooking. The ideal method is to place the frozen shrimp in a colander in the sink and run cold water over them for 5-10 minutes, tossing them occasionally, until they are fully thawed. Alternatively, you can place them in a covered bowl in the refrigerator overnight. Once thawed, be sure to pat them very dry with paper towels before seasoning and cooking.

2. My avocado turns brown so quickly. How can I prevent this?

Answer: Avocado browning is caused by oxidation, which happens when the flesh is exposed to air. The lime juice in the dressing is a great natural deterrent. To prevent browning, the best strategy is to dice and add the avocado to the salad at the very last minute, right before you toss it with the dressing. Gently tossing it will coat the avocado pieces in the acidic lime dressing, which will significantly slow down the browning process.

3. How should I store leftovers?

Answer: This salad is best enjoyed on the day it’s made due to the delicate nature of the avocado and mango. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. The texture may soften slightly, and the avocado might brown a little, but it will still be delicious. It’s not recommended to freeze this salad.

4. Can I use a different protein or make a vegetarian version?

Answer: Yes, this salad is very adaptable! If you’re not a fan of shrimp, you can easily substitute it with grilled chicken breast (diced), lump crab meat, or even flaky grilled fish like cod or mahi-mahi. For a delicious vegetarian or vegan version, replace the shrimp with 1 can (15 ounces) of black beans (rinsed and drained) or 1 ½ cups of cooked chickpeas. You could also add some firm, pressed, and pan-seared tofu cubes.

5. I don’t like spicy food. Should I leave out the jalapeño?

Answer: Yes, if you are sensitive to spice, you should definitely omit the jalapeño. The salad will still be incredibly flavorful without it. The recipe calls for removing the seeds and inner membranes of the jalapeño, which removes most of the heat (capsaicin), leaving just the fresh, green flavor. However, for a completely heat-free version, leaving it out entirely is the best choice. You could substitute it with ¼ cup of finely diced red bell pepper for a similar crunchy texture and a bit of sweetness.

Print