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Shrimp salad with mango, avocado, and red onion.
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4.84 from 12 votes

Shrimp Salad with Mango and Avocado

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.
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Salads
Cuisine: American
Diet: Gluten Free
Servings: 2 main dish salads
Author: Rachel Gurk

Ingredients

Dressing:

  • ½ teaspoon lime zest (from 1 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
  • ¼ teaspoon salt

Shrimp

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

Salad

  • 6 cups torn leaf lettuce
  • 1 medium mango, diced
  • 1 small avocado, diced
  • ¼ cup thinly sliced red onion

Instructions

  • Combine dressing ingredients in a small bowl or jar. Set aside.
    ½ teaspoon lime zest , 2 tablespoons fresh lime juice, 2 tablespoons olive oil, 2 tablespoons chopped cilantro, 1 teaspoon honey, 2 teaspoons finely chopped seeded jalapeno, ¼ teaspoon salt
  • 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.
    1 tablespoon olive oil, 8 ounces peeled and deveined large shrimp, 1 teaspoon chili powder
  • Combine lettuce with half the dressing. Arrange on serving plates. Divide shrimp, mango, avocado, and onion between two plates. Drizzle with remaining dressing.
    6 cups torn leaf lettuce, 1 medium mango, diced, 1 small avocado, diced, ¼ cup thinly sliced red onion
  • Serve immediately.

Video

Notes

  • Recipe adapted from Whole30 Fast & Easy.
  • Recipe can easily be doubled to make 4 servings.
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. 
  • Thaw the shrimp overnight in the fridge.
  • Cut up the mango and soak the red onion.

Nutrition

Serving: 1salad | Calories: 452kcal | Carbohydrates: 31g | Protein: 19g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 986mg | Potassium: 839mg | Fiber: 7g | Sugar: 20g | Vitamin A: 9780IU | Vitamin C: 65mg | Calcium: 129mg | Iron: 2mg

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