I can’t get enough of this Mango Avocado Shrimp Salad, packed with juicy mango, creamy avocado, tender shrimp, and a bright zesty kick. It’s fresh, colorful, and the kind of salad that steals the spotlight every time.

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I’m obsessed with this Mango Avocado Shrimp Salad because it tastes like vacation without trying too hard. The shrimp are juicy, the mangoes hit sweet and bright, and every bite has that fresh, snappy thing I crave when I want lunch to feel exciting instead of responsible.

But it’s not some boring “light” salad that leaves me hunting for chips ten minutes later. It’s colorful, saucy, messy in the best way, and honestly addictive.

And that tangy-sweet finish? So good.

I love it for hot days, quick dinners, and those moments when I need something fresh that still feels fun.

Ingredients

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Shrimp brings lean protein and makes the salad feel like an actual meal.
Mango adds juicy sweetness, like sunshine but edible.
Avocado makes everything creamy and keeps it feeling satisfying.
Greens keep it fresh, light, and honestly a little virtuous.
Red bell pepper adds crunch, color, and a sweet little snap.
Cucumber keeps things cool and crisp, especially on hot days.
Red onion gives a sharp bite, but not too much attitude.
Jalapeno adds heat if you’re in the mood for a kick.
Cilantro makes it taste bright, fresh, and kinda beachy.
Lime juice wakes everything up fast.
You’ll notice it.
Olive oil pulls the dressing together without feeling heavy.
Honey or agave softens the tang and balances the spice.
Dijon gives the dressing a tiny grown-up zip.
Garlic adds depth, because bland salad is just sad.
Plus, lime wedges let everyone add extra zing at the table.

Ingredient Quantities

1 pound shrimp, peeled and deveined

2 ripe mangoes, peeled and diced (about 2 cups)

2 ripe avocados, diced

4 cups mixed salad greens or baby spinach

1 red bell pepper, seeded and diced

1 medium cucumber, peeled if desired and diced

1 small red onion, thinly sliced (about 1/4 cup)

1 small jalapeno, seeded and finely minced (optional)

1/4 cup fresh cilantro, chopped

3 tablespoons fresh lime juice (about 2 limes)

2 tablespoons extra virgin olive oil

1 tablespoon honey or agave syrup

1 teaspoon Dijon mustard

1 small garlic clove, minced

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1 lime, cut into wedges for serving (optional)

How to Make this

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1. Pat shrimp dry and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; heat 1 tablespoon olive oil in a skillet over medium-high heat and cook shrimp 2 to 3 minutes per side until opaque and curled; remove and let cool slightly.

2. While shrimp cooks, peel and dice mangoes and avocados, dice red bell pepper and cucumber, thinly slice red onion, finely mince jalapeno if using, and chop cilantro.

3. In a small bowl whisk together 3 tablespoons fresh lime juice, remaining 1 tablespoon olive oil, 1 tablespoon honey or agave, 1 teaspoon Dijon mustard, minced garlic, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper until smooth.

4. In a large bowl combine mixed salad greens or baby spinach, diced mango, diced avocado, red bell pepper, cucumber, sliced red onion, minced jalapeno if using, and chopped cilantro.

5. Add the slightly cooled shrimp to the salad bowl.

6. Drizzle the dressing over the salad and gently toss just until ingredients are evenly coated, taking care not to mash the avocado.

7. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

8. Divide salad among plates or serve family style and offer lime wedges on the side for squeezing over each portion.

Equipment Needed

1. Large skillet or frying pan
2. Chef knife
3. Cutting board
4. Large mixing bowl
5. Small bowl for dressing
6. Whisk or fork
7. Measuring spoons and tablespoon
8. Tongs or spatula for cooking and tossing

FAQ

How should I cook the shrimp so they stay tender? Cook shrimp over medium-high heat 2 to 3 minutes per side until pink and opaque, or sauté in a hot skillet with a little oil; avoid overcooking or they will become rubbery.

Can I use frozen shrimp? Yes. Thaw fully in the refrigerator or under cold running water, pat dry, then proceed with cooking as directed.

How do I prevent the avocado from browning? Toss the avocado with a little of the lime juice from the dressing just before assembling and serve promptly; acid slows oxidation.

Can I make this salad ahead of time? You can prepare the shrimp, chop the mango, pepper, cucumber, and onion up to a day ahead and refrigerate separately. Do not add avocado or dress the greens until just before serving for best texture.

Any good substitutions for mango or jalapeno? For mango try ripe papaya, peaches, or pineapple. For jalapeno substitute a small pinch of red pepper flakes or a mild chopped green onion if you want less heat.

How long will leftovers keep and how should I store them? Store components separately in airtight containers in the refrigerator up to 2 days. Once dressed with avocado, consume within a few hours for best quality.

Mango Avocado Shrimp Salad Recipe Substitutions and Variations

Shrimp: cooked lobster or crab meat for a shellfish swap, firm tofu cubes or chickpeas for a vegetarian protein alternative
Mango: fresh pineapple, ripe peaches or papaya if mango is unavailable
Avocado: silken tofu or plain Greek yogurt to add creaminess, or a scoop of hummus for a savory note
Honey or agave syrup: pure maple syrup, simple syrup (equal parts sugar and water), or date syrup as unrefined sweet options

Pro Tips

1. Cook the shrimp just until opaque and slightly curled, then transfer them to an uncovered plate to stop carryover cooking. Overcooked shrimp become rubbery and will steal the salad’s brightness.

2. Choose mangoes that give a little when gently pressed and smell fragrant at the stem end. If they are underripe, warm them at room temperature for a day instead of refrigerating, which slows ripening.

3. Hold back a little dressing and toss the salad gently at the last minute. A light coating prevents the avocado from turning mushy and keeps greens crisp.

4. To keep avocado from browning, dice it just before serving and toss with a teaspoon or two of the lime dressing. If you must prep early, place avocado against the mango or shrimp to shelter it from air.

5. Make the dressing ahead and chill it. Cold dressing mellows flavors and lets the honey settle, but give it a quick whisk or shake right before using to reincorporate the mustard and olive oil.

Mango Avocado Shrimp Salad Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

395

kcal

Equipment: 1. Large skillet or frying pan
2. Chef knife
3. Cutting board
4. Large mixing bowl
5. Small bowl for dressing
6. Whisk or fork
7. Measuring spoons and tablespoon
8. Tongs or spatula for cooking and tossing

Ingredients

1 pound shrimp, peeled and deveined
2 ripe mangoes, peeled and diced (about 2 cups)
2 ripe avocados, diced
4 cups mixed salad greens or baby spinach
1 red bell pepper, seeded and diced
1 medium cucumber, peeled if desired and diced
1 small red onion, thinly sliced (about 1/4 cup)
1 small jalapeno, seeded and finely minced (optional)
1/4 cup fresh cilantro, chopped
3 tablespoons fresh lime juice (about 2 limes)
2 tablespoons extra virgin olive oil
1 tablespoon honey or agave syrup
1 teaspoon Dijon mustard
1 small garlic clove, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 lime, cut into wedges for serving (optional)

Directions

Pat shrimp dry and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; heat 1 tablespoon olive oil in a skillet over medium-high heat and cook shrimp 2 to 3 minutes per side until opaque and curled; remove and let cool slightly.
While shrimp cooks, peel and dice mangoes and avocados, dice red bell pepper and cucumber, thinly slice red onion, finely mince jalapeno if using, and chop cilantro.
In a small bowl whisk together 3 tablespoons fresh lime juice, remaining 1 tablespoon olive oil, 1 tablespoon honey or agave, 1 teaspoon Dijon mustard, minced garlic, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper until smooth.
In a large bowl combine mixed salad greens or baby spinach, diced mango, diced avocado, red bell pepper, cucumber, sliced red onion, minced jalapeno if using, and chopped cilantro.
Add the slightly cooled shrimp to the salad bowl.
Drizzle the dressing over the salad and gently toss just until ingredients are evenly coated, taking care not to mash the avocado.
Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
Divide salad among plates or serve family style and offer lime wedges on the side for squeezing over each portion.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.