Quick, simple, fresh, and totally scrumptious! This shrimp avocado mango salad is the perfect appetizer for all your summer parties.
So simple and easy to make, this shrimp avocado mango salad is fresh and zesty and works with all of your favorite main dishes, as well as being a great sit-down appetizer.
I made this salad a few years ago for a friends' get-together and it was a perfect addition to the day's menu. We enjoyed and savored every bit of it as we did the rest of the meal.
I served this up with some of my other favorite dishes for one delicious feast! Our menu was:
We always have the best of times. We make great parties and great food together!
Ingredients
- Shrimp
- Mango
- Avocado
- Red Onion
- Red Bell Pepper
- Cilantro
- Lime Juice
- Apple Cider Vinegar
- Paprika
- Salt and pepper
How to make shrimp avocado mango salad
- Season shrimp with paprika, salt and pepper to taste.
- In a small pan over medium heat, sear shrimp until cooked, about 3-5 minutes. Remove from the heat and set aside to cool. When cooled, chop the shrimp into thirds.
- In a large bowl, combine the shrimp, avocado, mango, onion, bell peppers and cilantro.
- In a small bowl, mix the lime juice, vinegar, salt and pepper. Stir until salt has dissolved.
- Pour the lime and vinegar mixture over the shrimp, mango and avocado mixture. Stir carefully to coat the salad with the dressing.
- Place in the refrigerator until ready to serve.
Frequently Asked Questions
The best part about this dish is that it can be made ahead and place in the refrigerator until you are ready to serve to your guests. It will keep well, covered, for 2 days, so it's a great option when you are planning on cooking several dishes. The lime juice will slow the browning of the avocado.
I prefer to use fresh for this shrimp avocado mango salad, but you can use frozen if that's what you have. If using frozen, fully defrost the shrimp and pat dry before cooking.
This is a great addition to any get-together, I love serving it with grilled meats like Garlic Cilantro Chicken Skewers and you can even treat it as a salsa with tortilla chips or tostones, and to top your favorite tacos.
Recipe Notes and Tips
- Be careful not to overcook the shrimp or it will become rubbery.
- Make sure that your avocado is ripe. It should give a little when you squeeze it gently, but not be mushy.
- Cut everything as evenly as you can so that it combines easily and you get a mouthful of everything at the same time!
- Be sure to use fresh lime juice. It's much zingier than the bottled stuff.
More Salads
- Macaroni Salad Recipe (Ensalada de Coditos)
- Caprese Salad (Insalata Caprese)
- Mexican Grilled Corn Salad (Esquites)
- Tuna Black Bean Chipotle Salad
INGREDIENTS
- ½ pound jumbo shrimp, peeled and deveined
- ½ teaspoon paprika
- 1 ripe mango, cubed
- 1 avocado, cubed
- ½ cup red bell pepper, chopped
- ½ cup red onion, chopped
- 1 tablespoon cilantro, chopped
- 1 tablespoon lime juice, freshly squez
- 1 tablespoon apple cider vinegar
- salt and pepper to taste
INSTRUCTIONS
- Season shrimp with paprika, salt and pepper to taste.
- In a small pan over medium heat, sear shrimp until cooked, about 3-5 minutes. Remove from the heat and set aside to cool. When cooled, chop the shrimp into thirds.
- In a large bowl, combine the shrimp, avocado, mango, onion, bell peppers and cilantro.
- In a small bowl, mix the lime juice, vinegar, salt and pepper. Stir until salt has dissolved.
- Pour the lime and vinegar mixture over the shrimp, mango and avocado mixture. Stir carefully to coat the salad with the dressing.
- Place in the refrigerator until ready to serve.
NOTES
- Be careful not to overcook the shrimp or it will become rubbery.
- Make sure that your avocado is ripe. It should give a little when you squeeze it gently, but not be mushy.
- Cut everything as evenly as you can so that it combines easily and you get a mouthful of everything at the same time!
- Be sure to use fresh lime juice. It's much zingier than the bottled stuff.
Nutrition
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