Shrimp Salad with Mango and Avocado

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, and crisp red onions, all nestled in fresh green leaf lettuce. 

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 any time you need a low calorie, healthy entrée that can be made in less than half an hour. And isn’t that pretty much always?

About this Shrimp salad

Easy homemade vinaigrette: 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. I often make a double batch so I can enjoy it on another salad tomorrow.

Ingredient Notes

• Homemade Vinaigrette: Fresh lime juice and zest, olive oil, fresh cilantro, minced jalapeño pepper, and a touch of honey make a really flavorful dressing for this salad.
• Shrimp: Fresh or frozen, shrimp cooks very quickly and adapts to many flavors. It’s an easy source of protein and has many health benefits.
• Chili Powder: The shrimp is seasoned with chili powder which is a blend of salt and spices. It gives the shrimp plenty of flavor.
• Olive Oil: A splash of mild-tasting oil is needed to sauté the shrimp.
• Green Leaf Lettuce: Really, any type of green will work but leaf lettuce holds up well for this salad.
• Mango: The texture and flavor of mango goes perfectly with the chili seasoning and the avocado.
• Red Onion: Soak the sliced onion in ice water for 10 minutes or so to remove some of the strong flavor.
• Avocado: Smooth and rich, avocado rounds out this salad, adding texture and nutrition.

How To Make This Shrimp Salad

Thaw the shrimp. If your shrimp is still frozen, get that started first. Place the shrimp in a colander in the sink and run cold water over it. It will thaw quickly.

Prep the dressing ingredients. Mince the cilantro and jalapeño pepper finely. Save a few sprigs of cilantro for a garnish. Mix the vinaigrette in a small jar with a tight lid (shake it up) or whisk them together in a small bowl.

Season the thawed shrimp with chili powder.

Sauté the shrimp. Toss the shrimp into a skillet for a quick sauté in olive oil, 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.

Prep the salad. 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.

How To Serve This Shrimp Salad

This is a composed salad: the components of the salad are arranged 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 (such as coleslaw or potato salad), but for this shrimp salad, use a little artistic flair and arrange it beautifully on each plate.

• You’ll need 2 dinner-size plates or shallow salad bowls.
• Toss the lettuce with a little of the vinaigrette and arrange it on each plate.
• Evenly 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.

Serve the shrimp salads with warm chive bread and a glass of chilled white wine, like Pinot Grigio, Reisling, or Sauvignon Blanc. For a special occasion, a lemony French 75 or a pineapple margarita is a perfect go-along.

Recipe Variations

• Substitute green onions (scallions) or chives for the red onion.
• Use any lettuce of your choice. Or use different veggies like red bell pepper, fresh (or blanched) pea pods, or another vegetable of your choice.
• Spicier salad: Add sliced jalapeño peppers to the salad. Or amp up the dressing by adding a quarter teaspoon of crushed red pepper flakes. This recipe for spicy Thai shrimp salad with spicy cashew dressing by SkinnyTaste sounds really good, too.
• Hawaiian style: Substitute fresh pineapple for the mango. Sprinkle toasted coconut flakes on the salad. Another option would be to use shrimp and pineapple kabobs, with homemade teriyaki sauce.
• Shrimp options: For crispy breaded shrimp, try air fryer coconut shrimp. It’s fantastic on this salad! Firecracker shrimp or spicy garlic shrimp are great options, too.
• Whole 30/Keto options: For Whole30, omit the honey in the dressing. To make it keto, omit the honey and mango. Substitute sliced red bell pepper. 

Make-Ahead Ideas

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. Cover the shrimp and refrigerate. Take them 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.

“Shrimp boats is a-comin’… sails are in sight!” Maybe you aren’t familiar with that hit from the 1950s, but shrimp is always a hit. Try one of these recipes.