Shrimp Mango and Avocado Salad
Quick, simple, fresh and totally scrumptious! This Shrimp Mango and Avocado Salad is the perfect appetizer for all your summer parties.
Servings: 6 servings
Calories: 123kcal
Ingredients
- 1/2 pound jumbo shrimp, peeled and deveined
- 1/2 teaspoon paprika
- 1 ripe mango, cubed
- 1 avocado, cubed
- 1/2 cup red bell pepper, chopped
- 1/2 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
Calories: 123kcal | Carbohydrates: 10g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 303mg | Potassium: 305mg | Fiber: 3g | Sugar: 6g | Vitamin A: 899IU | Vitamin C: 35mg | Calcium: 68mg | Iron: 1mg