For a light and refreshing entree, enjoy shrimp salad with mango and avocado. Even better, you can have this main dish salad on the table in less than 30 minutes.

Overhead view of a bright green salad with mango, avocado, red onions, and shrimp.

Lightly dressed with homemade cilantro lime vinaigrette, on a bed of fresh greens, shrimp salad has so much tropical flavor, you’ll feel like you’re being pampered at a seaside resort. Just take a look at the elements of this salad:

  • lightly seasoned juicy shrimp
  • sweet golden mango
  • creamy avocado
  • crunchy red onions

….all nestled in fresh green leaf lettuce. 

I can almost feel the soft ocean breezes, palm trees lightly swaying, pleasantly warm sunshine, and the sound of ocean waves gently lapping the shore. Cue up the ukulele music, we are transporting to the topics as we revel in this summer salad. 

Don’t we need a little reminder of warm days and sunshine all year round? I know I do. Thankfully, you can enjoy this salad anytime you need a low calorie, healthy entrée that can be made in less than half an hour. And isn’t that pretty much any time?

A grey plate on a light grey background. Plate is filled with green leaf lettuce, shrimp, red onion, mango, and avocado.

About this shrimp salad with mango:

I think you’ll be pleasantly surprised at how quickly this salad comes together. The dressing is an easy vinaigrette that can be made ahead. With fresh lime juice and zest, olive oil, fresh cilantro, minced jalapeño pepper, and a touch of honey, you’ll want to make a double batch. Why not enjoy it on another salad tomorrow?

I like to use frozen raw shrimp — it’s so convenient and fairly inexpensive. Already peeled and deveined, frozen shrimp can be thawed in a matter of minutes right in your sink.

If you’ve come home from work and are looking at a block of frozen meat, I’m sure you’ll see the advantages of frozen shrimp. It’s my go-to for a quick dinner.

For this salad, season the thawed shrimp with olive oil and chili powder. Toss the shrimp into a skillet for a quick sauté, only a few minutes on each side. The shrimp will curl up, turning pink and firm when they’re cooked. Try not to overcook shrimp. Shrimp is best when it’s just cooked through.

Wash, dry, and tear the lettuce into bite-size pieces. In a large bowl, mix the lettuce with half the dressing. Peel and slice the mango, avocado, and red onion.

Tip: If the taste of red onion is too strong for you, soak the slices briefly in ice water to remove the sharp flavor. That’s one of my favorite kitchen tricks.

Pickled red onion would be a good substitute, too.

This recipe makes two good-sized salads so find two of your prettiest plates. It’s a composed salad, i.e., you’ll arrange the components of the salad on individual plates. Shrimp salad is so much prettier when it’s composed. You could dump everything in a big bowl and mix it up but it wouldn’t be the same. Some salads are just fine that way, but for this shrimp salad, use a little artistic flair and arrange it beautifully on each plate.

  • Toss the lettuce with a little of the vinaigrette
  • Arrange the dressed lettuce on each plate
  • Divide the shrimp, sliced mango, avocado and red onions between the salads
  • Drizzle with the remaining vinaigrette
  • Garnish the salads with extra cilantro leaves for an additional pop of flavor and color

I bet you can hardly wait to try this beautiful and delicious salad!

Serve it with warm chive bread and a glass of chilled white wine, like Pinot Grigio, Reisling, or Sauvignon Blanc. 

Overhead view of a bright green salad with mango, avocado, red onions, and shrimp.

How to make this shrimp salad your own:

  • Not crazy about red onions? Substitute green onions (scallions) or chives.
  • You can substitute any lettuce of your choice. Or use different veggies like red bell pepper, fresh (or blanched) pea pods, or another vegetable of your choice.
  • If you want a spicier salad, add sliced jalapeño peppers to the salad. Or amp up the dressing by adding a 1/4 teaspoon of crushed red pepper flakes. This recipe for Spicy Thai Shrimp Salad with spicy cashew dressing by SkinnyTaste sounds really good, too.
  • For a Hawaiian flair, use fresh pineapple instead of mango. Sprinkle toasted coconut flakes on the salad. Or check out Shrimp and Pineapple Kabobs, with homemade teriyaki sauce.
  • Looking for Whole30? Simply omit the honey in the dressing. To make it Keto, omit the honey and mango. Substitute sliced red bell pepper. 

Shrimp salad with mango, avocado, red onion on a grey plate with a black fork.

Make Ahead and Meal Prep Tips

This salad is best eaten immediately once it’s prepared. However, there are a couple of ways to get a head start on it.

  • Prepare the dressing the night before and refrigerate it in a small jar or covered container.
  • Wash and dry the lettuce. Put it in a ziptop bag with a paper towel or two to absorb any moisture. 
  • Slice and soak the red onions in ice water up to an hour in advance.
  • Sauté the shrimp up to a day ahead. Refrigerate, covered. Take it out while you’re preparing the salad so it has a chance to warm up a bit, or briefly warm it in a skillet. The shrimp doesn’t have to be smokin’ hot but it’s better if it’s not ice cold, too.

Close up view of a green leaf lettuce salad with seasoned shrimp, mango, avocado, red onion, and a flavorful fresh vinaigrette with cilantro.

“Shrimp boats is a-comin’…

…Their sails are in sight!” Maybe you aren’t familiar with that hit from the 1950’s, but shrimp is always a hit. Try:

 

Close up view of a green leaf lettuce salad with seasoned shrimp, mango, avocado, red onion, and a flavorful fresh vinaigrette with cilantro.

Shrimp Salad with Mango and Avocado

Yield: 2 main dish salads
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes

For a light and refreshing entree, enjoy shrimp salad with mango and avocado. Even better, you can have this main dish salad on the table in less than 30 minutes.

Ingredients

Dressing:

  • 1/2 teaspoon lime zest (from one lime)
  • 2 tablespoons fresh lime juice (about ½ lime)
  • 2 tablespoons olive oil
  • 2 tablespoons chopped cilantro
  • 1 teaspoon honey
  • 2 teaspoons finely chopped seeded jalapeno
  • 1/4 teaspoon salt

Shrimp

  • 1 tablespoon olive oil
  • 8 ounces peeled and deveined large shrimp (about 16)
  • 1 teaspoon chili powder

Salad

  • 6 cups torn leaf lettuce
  • 1 medium mango, diced
  • 1/2 avocado, diced
  • 1/4 cup thinly sliced red onion

Instructions

  1. Combine dressing ingredients in a small bowl or jar. Set aside.
  2. Heat 1 tablespoon olive oil in skillet over medium high heat. Sprinkle shrimp with chili powder and toss to coat. Add shrimp to skillet and fry two to three minutes each side until shrimp turns pink, opaque, and curls. Remove from pan.
  3. Combine lettuce with half the dressing. Arrange on serving plates. Divide shrimp, mango, avocado, and onion between two plates. Drizzle with remaining dressing.
  4. Serve immediately.

Notes

  • Recipe adapted from Whole30 Fast & Easy

Make ahead suggestions:

  • Prepare the dressing the night before and refrigerate it in a small jar or covered container.
  • Wash and dry the lettuce. Put it in a ziptop bag with a paper towel or two to absorb any moisture. 

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Nutrition Information:
Yield: 2 Serving Size: 1 salad
Amount Per Serving: Calories: 550Total Fat: 31gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 239mgSodium: 1395mgCarbohydrates: 44gFiber: 10gSugar: 30gProtein: 31g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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Verdict: Honestly, usually shrimp isn’t my favorite, but I’ve devoured this salad multiple times. It’s SO good.
Husband’s take: Ben loves shrimp and never has complaints about this salad.
Changes I would make: None!
Difficulty: Easy!