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This vibrant mango shrimp salad combines sweet mango and savory shrimp with a zesty lime dressing for a refreshing tropical escape. It’s perfect for light lunches, warm evenings, or as a stunning side dish. You’ll love how quickly this mango shrimp salad comes together while delivering a satisfying flavor and texture experience.

Why You’ll Love This Mango Shrimp Salad

Flavor explosion: Sweet mango, savory shrimp, and zesty lime create a refreshing, satisfying harmony.
Quick & easy: Ready in under 20 minutes—faster than takeout.
Versatile serving: Enjoy as a light main, picnic pack, or fancy starter.
Light & nourishing: Lean protein and fresh produce leave you energized.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 ripe but firm mangoes, diced
1 large ripe avocado, diced
1/2 red onion, thinly sliced
1 fresh jalapeño, seeded and minced
1/4 cup fresh cilantro, chopped
3 tbsp fresh lime juice (about 2 limes)
2 tbsp extra virgin olive oil
1 tsp honey or agave
1/2 tsp chili powder
1/4 tsp cumin
Salt and black pepper to taste
Optional: 3 cups mixed greens or chopped romaine lettuce as a base

Tools: Large mixing bowl, medium skillet, small bowl for dressing, sharp knife, cutting board

Notes: Use fresh lime juice for brighter flavor; choose ripe but firm mangoes to hold shape; fresh cilantro adds essential herby freshness.

Nutrition (per serving)

Calories:	320 kcal
Protein:	24 g
Fat:	14 g
Carbs:	28 g
Fiber:	6 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Pick the right mangoes. You want them to be fragrant and give slightly when pressed, but not mushy. If they’re too ripe, they’ll turn to mush when you mix the salad. Ataulfo (or honey) mangoes are my favorite for their creamy texture and less fibrous flesh, but any ripe, firm variety will work.
Don’t overcook the shrimp. They cook incredibly fast—just 1-2 minutes per side until pink and opaque. Overcooked shrimp become rubbery and lose their delicate sweetness. I like to pat them dry before seasoning so they get a nice sear instead of steaming in the pan.
Dice the avocado last. To prevent browning, chop your avocado right before you’re ready to assemble the salad. A little trick: you can toss the avocado pieces in a spoonful of the lime dressing as you go—the acid helps keep them looking fresh and vibrant.
Taste and adjust the dressing. The balance of sweet, salty, and acidic can vary depending on your mango’s sweetness and the limes’ tartness. Always taste the dressing and adjust the honey, salt, or lime to your liking before pouring it over the salad.

How to Make Mango Shrimp Salad

Step 1: Start by prepping your shrimp. Pat them thoroughly dry with paper towels—this is crucial for getting a nice sear instead of steaming them. Season the shrimp generously with salt, black pepper, and the chili powder. Heat a skillet over medium-high heat and add one tablespoon of the olive oil. Once the oil is shimmering, add the shrimp in a single layer. You’ll hear a satisfying sizzle. Cook for about 1-2 minutes per side, until they’re pink and just opaque. Be careful not to overcrowd the pan; you might need to cook in batches. Transfer the cooked shrimp to a plate to cool slightly.

Step 2: While the shrimp are cooling, make the zesty lime dressing. In a small bowl, whisk together the remaining tablespoon of olive oil, fresh lime juice, honey, cumin, and a pinch of salt and pepper. Whisk until the mixture is well-emulsified and slightly thickened. You’ll notice the aroma is incredibly fresh and inviting. Give it a quick taste and adjust the seasoning if needed—maybe a touch more honey if your limes are very tart, or another pinch of salt to balance the sweetness.

Step 3: Now for the fun part—assembling the salad. In a large mixing bowl, combine the diced mango, avocado, thinly sliced red onion, minced jalapeño, and chopped cilantro. The colors at this stage are just gorgeous—all those bright yellows, greens, and purples. If you’re using a lettuce base, arrange it on a serving platter or in individual bowls now. Gently add the slightly cooled shrimp to the mango mixture. You want the shrimp to be warm but not hot, so they don’t wilt the other ingredients.

Step 4: Pour about two-thirds of the dressing over the shrimp and mango mixture. Using a large spoon or spatula, gently toss everything together. The goal is to coat everything evenly without crushing the delicate avocado or mango pieces. You’ll see the dressing cling to every component, making everything look glossy and delicious. If the salad seems a bit dry, add the remaining dressing.

Step 5: Do one final taste test for seasoning. Sometimes a little extra sprinkle of salt or a squeeze of lime right at the end makes all the difference. If you like a bit more heat, you can add a pinch of red pepper flakes or an extra slice of jalapeño on top. Serve the salad immediately while it’s fresh and the textures are at their best. It’s a dish that truly shines when eaten right away.

Storage & Freshness Guide

Fridge: Store components separately; assembled salad lasts 1–2 hours max before getting watery.
Freezer: Not recommended—fresh ingredients lose texture when frozen.
Reviving: If made ahead, add avocado and dressing just before serving.

Serving Suggestions

Complementary Dishes

Cilantro Lime Rice — The fresh, herby notes in the rice echo the salad’s flavors, and it makes the meal more substantial without overpowering the main event.
Grilled Corn on the Cob — A little smoky char on sweet corn complements the tropical vibe beautifully and adds a wonderful textural contrast.
Black Bean Cakes — These savory, slightly crispy patties add a hearty element and their earthy flavor grounds the bright, fruity notes of the salad.

Drinks

Classic Mojito — The mint and lime in a mojito are a match made in heaven with the mango and shrimp, making each bite and sip feel like a mini vacation.
Sparkling Water with Lime — Sometimes simplicity is best. The effervescence cleanses the palate between bites, letting you fully appreciate the salad’s complex flavors.
Light, Crisp Lager — A cold beer with citrusy notes can cut through the richness of the avocado and shrimp, creating a really refreshing combination.

Something Sweet

Coconut Sorbet — The creamy, tropical flavor of coconut is a natural progression from the mango, and its coolness is the perfect way to end the meal.
Lemon Bars — Their bright, tangy sweetness provides a lovely contrast and feels light and refreshing after the savory salad.
Fresh Berry Salad with Mint — A simple mix of berries with a hint of mint continues the theme of fresh, fruity flavors without being too heavy.

Top Mistakes to Avoid

Mistake: Using watery, thawed frozen shrimp without patting them dry. Excess moisture will steam the shrimp instead of letting them sear, and it can water down your entire salad. Always pat shrimp thoroughly dry with paper towels before seasoning and cooking.
Mistake: Dressing the salad too far in advance. The salt in the dressing will draw moisture out of the mango and avocado, making the salad watery and the avocado brown. I’ve made this error before—it’s best to dress it just before serving.
Mistake: Adding the shrimp to the salad while they’re piping hot. This can wilt the delicate herbs and make the avocado unpleasantly warm. Let them cool for a few minutes until they’re just warm to the touch.
Mistake: Skipping the taste-and-adjust step for the dressing. The perfect balance is personal, and ingredients vary. Not tasting it first is a gamble—you might end up with a dressing that’s too tart or not seasoned enough.

Expert Tips

Tip: For an extra flavor boost, marinate the shrimp. Toss the raw, dried shrimp with half of the lime juice, a pinch of the chili powder, and salt for 15 minutes in the fridge before cooking. It infuses them with flavor from the inside out.
Tip: Toast your spices for a deeper flavor profile. If you have an extra minute, warm the cumin and chili powder in a dry skillet for 30-60 seconds before adding them to the dressing. It unlocks their oils and makes the flavor richer and more complex.
Tip: Use a melon baller for fun mango shapes. If you want to get fancy, a melon baller can create beautiful, uniform mango spheres that look stunning in the salad and are fun to eat.
Tip: Add a creamy element for a different twist. A tablespoon of Greek yogurt or a drizzle of coconut milk blended into the dressing adds a lovely creaminess that mellows out the acidity and heat beautifully.

FAQs

Can I make this mango shrimp salad ahead of time?
You can prep the components ahead, but I highly recommend assembling it just before serving. Cook and cool the shrimp, chop the veggies and herbs, and make the dressing, but keep them all in separate airtight containers in the fridge. The mango and avocado are best chopped the day of. Combine everything within an hour of eating for the best texture and freshness. If you must assemble it ahead, leave out the avocado and add it right at the end.

What’s the best way to tell if my mango is ripe?
A ripe mango will give slightly to gentle pressure, similar to a ripe avocado. It should also have a fruity aroma at the stem end. Avoid mangoes that are too soft or have lots of black spots, as they’ll be overripe. The skin color can vary by variety, so don’t rely on that alone. If your mangoes are firm, you can speed up ripening by placing them in a paper bag on the counter for a day or two.

Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp are often more convenient and can be just as good. The key is to thaw them properly. Place them in a colander in the fridge overnight, or for a quicker method, seal them in a plastic bag and submerge in cold water for 30-60 minutes. Once thawed, pat them very dry—this is the most important step for getting a good sear and avoiding a watery salad.

I’m not a fan of spicy food. Can I leave out the jalapeño?
Of course! The jalapeño adds a nice kick, but the salad will still be delicious without it. If you want just a hint of warmth without the spice, you can add a small amount of finely diced bell pepper for crunch, or even a pinch of smoked paprika for depth. The recipe is very adaptable to your personal heat preference.

What can I use instead of cilantro?
If cilantro tastes soapy to you, fresh mint or flat-leaf parsley are excellent substitutes. Mint will enhance the tropical, refreshing feel, while parsley will add a clean, mild herbiness. You could also use a combination of fresh basil and a little chives for a different but equally delicious flavor profile.

Mango Shrimp Salad

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mexican, fusion

Servings 4

Total Time 20 minutes

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Make this vibrant Mango Shrimp Salad in just 20 minutes! A perfect blend of sweet mango, savory shrimp, and zesty lime. Get the easy recipe now!

Ingredients

For the Salad

450 g large raw shrimp (peeled and deveined)
2 ripe but firm mangoes (diced)
1 large ripe avocado (diced)
1/2 red onion (thinly sliced)
1 fresh jalapeño (seeded and minced)
1/4 cup fresh cilantro (chopped)
3 tbsp fresh lime juice (about 2 limes)
2 tbsp extra virgin olive oil
1 tsp honey or agave
1/2 tsp chili powder
1/4 tsp cumin
Salt and black pepper (to taste)
3 cups mixed greens or chopped romaine lettuce (as a base)

Instructions

01
Start by prepping your shrimp. Pat them thoroughly dry with paper towels—this is crucial for getting a nice sear instead of steaming them. Season the shrimp generously with salt, black pepper, and the chili powder. Heat a skillet over medium-high heat and add one tablespoon of the olive oil. Once the oil is shimmering, add the shrimp in a single layer. You’ll hear a satisfying sizzle. Cook for about 1-2 minutes per side, until they’re pink and just opaque. Be careful not to overcrowd the pan; you might need to cook in batches. Transfer the cooked shrimp to a plate to cool slightly.
02
While the shrimp are cooling, make the zesty lime dressing. In a small bowl, whisk together the remaining tablespoon of olive oil, fresh lime juice, honey, cumin, and a pinch of salt and pepper. Whisk until the mixture is well-emulsified and slightly thickened. You’ll notice the aroma is incredibly fresh and inviting. Give it a quick taste and adjust the seasoning if needed—maybe a touch more honey if your limes are very tart, or another pinch of salt to balance the sweetness.
03
Now for the fun part—assembling the salad. In a large mixing bowl, combine the diced mango, avocado, thinly sliced red onion, minced jalapeño, and chopped cilantro. The colors at this stage are just gorgeous—all those bright yellows, greens, and purples. If you’re using a lettuce base, arrange it on a serving platter or in individual bowls now. Gently add the slightly cooled shrimp to the mango mixture. You want the shrimp to be warm but not hot, so they don’t wilt the other ingredients.
04
Pour about two-thirds of the dressing over the shrimp and mango mixture. Using a large spoon or spatula, gently toss everything together. The goal is to coat everything evenly without crushing the delicate avocado or mango pieces. You’ll see the dressing cling to every component, making everything look glossy and delicious. If the salad seems a bit dry, add the remaining dressing.
05
Do one final taste test for seasoning. Sometimes a little extra sprinkle of salt or a squeeze of lime right at the end makes all the difference. If you like a bit more heat, you can add a pinch of red pepper flakes or an extra slice of jalapeño on top. Serve the salad immediately while it’s fresh and the textures are at their best. It’s a dish that truly shines when eaten right away.