Mango Shrimp Avocado Salad with Citrus Dressing Recipe
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Jump to RecipeThis mango shrimp avocado salad recipe is a light and refreshing dish, the perfect combination of sweet and savory! Each bite has cooked shrimp, creamy avocado, and delicious fresh citrus flavor from the 5-minute dressing.
An easy appetizer, first course, or light lunch recipe you can enjoy all year long. Fresh and flavorful, this salad s packed with lean protein, juicy ripe mango, and crisp vegetables.
Want more fresh salad ideas? Try our red quinoa feta salad, our Mediterranean pasta salad, and our favorite Thai wheat noodle salad.
If you’re looking for a tasty and lean protein-packed salad made with fruits and vegetables, this mango shrimp avocado salad is the one for you! It’s a little sweet, a little savory, and each bite is loaded with sweet flavors.
This fresh and delicious salad makes a perfect lunch, or refreshing and light dinner idea. The homemade lime vinaigrette only takes a few minutes to make and is well worth the incredible flavor it lends to the salad. Each bite is light, refreshing, and delicious!
Why This Recipe Works
- It has the perfect combination of sweet and savory flavors.
- Use fresh or frozen cooked shrimp (or follow our directions below for pan-cooking raw shrimp) for this tasty salad.
- It has wonderful textures from the tender shrimp, crisp greens, juicy mango, and creamy avocado.
- Ready in less than 30 minutes, this salad makes a quick and delicious meal.
- Anyone can make this dish following our step-by-step photos and directions below.
Ingredients You’ll Need
Cooked Shrimp – this recipe is great if you have cooked or grilled shrimp. It’s a great way to use up frozen cooked shrimp too! I made a note in the recipe section for how to cook your own if you use raw shrimp.
This recipe uses fresh mango, diced into bite-sized chunks. The mango give the salad a wonderful sweetness and tropical flavor.
Use fresh and ripe avocado, diced into bite-sized pieces similar to the mango. The texture and flavor of the avocado pair well with the vegetables and shrimp in this salad.
Use fresh cilantro for a wonderfully fresh and herby flavor.
A quick 5-minute lime vinaigrette is made with olive oil, garlic, fresh lime juice, honey, and Dijon mustard for a delicious and tangy flavor!
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Additions and Substitutions
If you don’t like cilantro, you can substitute fresh parsley or fresh basil instead.
For a spicier dressing, add 1/4 teaspoon of red chili flakes or cayenne pepper. Or add in 1/3 teaspoon or your favorite hot sauce or sriracha.
If you are in a pinch, you can use a store-bought lime vinaigrette dressing – however it’s well worth the 5 minutes to make your own!
How To Make This Recipe
Step 1: In a mixing bowl, add the shrimp, olive oil, garlic powder, smoked paprika, and salt. Toss well to combine, making sure the shrimp are coated in the spices. If you need to cook the shrimp – heat a pan or skillet over medium-high heat and cook for 2-3 minutes per side until opaque and cooked through.
Step 2: In a small bowl (or mason jar with lid), whisk together lime juice, olive oil, fresh minced garlic, honey, Dijon mustard, cumin, salt, and black pepper until well combined into a dressing. Set aside.
Step 3: To your shrimp, add in the fresh chopped mango, avocado, and cilantro.
Step 4: Pour the dressing over this mixture, and toss well to combine.
Step 5: To a serving bowl, add the mixed greens. Serve the shrimp, mango, and avocado salad on top of the greens, and toss well to combine.
Recipe FAQs
I like to use ripe Ataulfo mangoes (also know as honey mangoes), which are sweet and creamy, but any ripe mango will work. Just make sure your mango isn’t overripe or stringy.
This salad is best eaten the same day it’s made, but leftovers can be stored in an airtight container for up to 1 day. The avocado may brown slightly and the greens may wilt a bit.
Yes, it absolutely can! It’s filling enough with protein and fats to serve as a lunch or dinner. To make it even heartier, you can add cooked quinoa, farro, or cilantro-lime rice to bulk it up.
More Easy Shrimp Recipes
- Old Bay Shrimp Salad
- Shrimp Cocktail with Avocado
- Tzatziki Shrimp
- How to Grill Shrimp Without Skewers
- Shrimp Scampi Recipe Without Wine
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Mango Shrimp Avocado Salad
Equipment
- Mixing Bowls
Ingredients
For the Salad
- 1 lb shrimp peeled and deveined
- 1 teaspoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 4 cups mixed greens arugula, spinach, or romaine
- 2 mangoes diced
- 1 large avocado diced
- 1/4 cup fresh cilantro chopped
For the Lime Vinaigrette
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
Instructions
- In a mixing bowl, add the shrimp, olive oil, garlic powder, smoked paprika, and salt. Toss well to combine, making sure the shrimp are coated in the spices. If you need to cook the shrimp – heat a pan or skillet over medium-high heat and cook for 2-3 minutes per side until opaque and cooked through.
- In a small bowl (or mason jar with lid), whisk together lime juice, olive oil, fresh minced garlic, honey, Dijon mustard, cumin, salt, and black pepper until well combined into a dressing. Set aside.
- Once your shrimp has finished cooking, add to a large mixing bowl. Mix in the fresh chopped mango, avocado, and cilantro. Pour the dressing over this mixture, and toss well to combine.
- To a serving bowl, add the mixed greens. Serve the shrimp, mango, and avocado salad on top of the greens, and toss well to combine.
Nutrition
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I loved creating this fresh and delicious recipe for you! If you make it, please leave a rating and review below!