Shrimp, Avocado, and Mango Salad

Name: Shrimp, Avocado, and Mango Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 500 g large shrimp (peeled and deveined); 2 ripe avocados (diced); 1 large mango (diced); 1 red bell pepper (diced); 1/4 cup red onion (finely chopped); 1/4 cup fresh cilantro (chopped); 2 tbsp lime juice; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper

20 min 4 servings Easy

All Recipes

A refreshing and vibrant shrimp, avocado, and mango salad perfect for a light meal or appetizer.

Prep

15 min

Cook

5 min

Total

20 min

Servings

Difficulty

Easy

This Shrimp, Avocado, and Mango Salad is a delightful combination of fresh and vibrant ingredients that come together for a perfect balance of sweetness and savoury flavours. The succulent shrimp pair beautifully with the creamy avocado and juicy mango, creating a dish that is as pleasing to the eye as it is to the palate. Whether you're looking for a light meal or an impressive appetizer, this salad is sure to satisfy. It's quick to prepare, making it an excellent choice for busy weeknights or last-minute gatherings. The tropical notes of the mango complement the rich, buttery avocado, while the shrimp adds a touch of elegance and protein.

Instructions

Cook the shrimp

Bring a large pot of salted water to a boil. Add shrimp and cook for 2-3 minutes until they turn pink and opaque. Check that the internal temperature of the shrimp reaches 145°F / 63°C by inserting a thermometer into the thickest part of the shrimp. Drain and transfer to a bowl of ice water to cool.

Pro tip: Ensure shrimp are fully cooked by checking that they are opaque and pink all the way through.

Prepare the avocado

Cut the avocados in half, remove the pits, and dice the flesh into cubes.

Pro tip: Use a spoon to scoop out the avocado flesh easily.

Dice the mango

Peel the mango and cut the flesh away from the pit. Dice into small cubes.

Pro tip: Choose a ripe mango that gives slightly when pressed for the best flavour.

Combine salad ingredients

In a large bowl, combine shrimp, avocado, mango, red bell pepper, red onion, and cilantro.

Pro tip: Gently toss the ingredients to avoid mashing the avocado.

Prepare the dressing

In a small bowl, whisk together lime juice, olive oil, salt, and pepper.

Pro tip: Adjust seasoning to taste.

Dress the salad

Pour the dressing over the salad and toss gently to combine. Serve immediately.

Pro tip: Serve on chilled plates for a refreshing touch.

💡

Tips & Tricks

Use fresh, ripe mangoes for the best sweetness.
Chill the shrimp after boiling to stop the cooking process.
Serve immediately to enjoy the freshest flavours and textures.
Add a squeeze of lime for extra zest.

Frequently Asked Questions

What is the best way to prepare shrimp for a salad?

Boil the shrimp for 2-3 minutes until they turn pink and opaque, then cool them in ice water.

How do you keep avocado from browning in a salad?

Toss the avocado with lime juice to slow down oxidation and keep it fresh-looking.

Can I make this salad in advance?

It's best to prepare just before serving, but you can prep ingredients separately and combine them later.

What pairs well with shrimp, avocado, and mango salad?

A crisp white wine or iced tea complements the flavours well.

How long can leftovers be stored?

Store leftovers in an airtight container in the fridge for up to a day, though avocados may brown slightly.

Serving Suggestions

Serve this salad immediately for the best taste and texture. It pairs wonderfully with a crisp white wine or a refreshing iced tea. If you're preparing it ahead of time, store the salad components separately and combine them just before serving to maintain freshness. Leftovers can be stored in an airtight container in the refrigerator for up to a day, but the avocados may begin to brown slightly. For best results, enjoy it fresh.

Nutrition per serving

350

Calories

25g

Protein

20g

Fat

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