Description
Mango Avocado Shrimp Salad combines tender shrimp, juicy mango, creamy avocado, crisp vegetables, fresh cilantro, and a bright honey lime dressing. It makes a fresh 25-minute lunch or warm-weather side dish.
Ingredients
1 pound raw shrimp, peeled and deveined
2 large mangoes, diced
2 avocados, diced
2 celery ribs, sliced
1 red bell pepper, diced
1/4 cup cilantro, finely chopped
1/4 cup red onion, finely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon honey
1 garlic clove, minced
Kosher salt, to taste
Ground black pepper, to taste
Instructions
1. Bring a pot of water to a boil and cook the shrimp for 2 to 3 minutes, until pink and fully cooked.
2. Meanwhile, prepare a bowl of ice water.
3. Transfer the cooked shrimp directly into the ice bath and cool for about 3 minutes.
4. Drain the shrimp thoroughly.
5. Combine the shrimp, mango, avocado, celery, red bell pepper, cilantro, and red onion in a large bowl.
6. In a separate small bowl, whisk together the olive oil, lime juice, honey, garlic, salt, and pepper.
7. Pour the honey lime dressing over the salad.
8. Gently toss until evenly combined, then serve.
Notes
For best storage, refrigerate the salad for no more than 3 days because the avocado will gradually brown.
To prepare ahead, chop and prepare everything except the avocado up to 1 day in advance and refrigerate.
Dice and add the avocado just before serving.
Smaller shrimp, around 40 to 60 per pound, work especially well because they are naturally bite-sized.
If using larger or jumbo shrimp, cut them into smaller pieces.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12 g
- Sodium: 446 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.01 g
- Carbohydrates: 21 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 95 mg