A very refreshing shrimp avocado mango salad recipe. It’s so light yet flavorful. This dish requires no cooking, just chopping! It’s so colorful and made with real ingredients!
If you are looking for an easy shrimp salad recipe, try this one! This protein-packed dish is so flavorful and tastes quite similar to the famous Latin American ceviche.
You can serve this salad in many ways, such as a side dish to accompany any meal or even as a party appetizer!
Why this Shrimp Avocado Mango Salad Works:
This shrimp avocado salad is made with cooked shrimp instead of raw. It’s loaded with nutrient-dense food; mango, avocado, cucumber, and jalapenos, and is then seasoned perfectly with a lime vinaigrette that is made from scratch.
It has all of the elements to make the perfect salad:
- The tanginess from the homemade lime vinaigrette.
- The sweetness from the mango.
- The crunchiness from cucumber and shrimp.
- The greens from cucumber, cilantro, and jalapeno.
- The creaminess from the avocado.
How to Make Shrimp Avocado Salad:
Making this shrimp avocado salad is easy and quick. There is no cooking necessary unless you decide to use raw shrimp and cook those on your own.
This shrimp avocado salad is consisting of basic salad ingredients that you can easily put together. Here’s how:
- First, you need to defrost and drain the frozen shrimp. You can use any size of shrimp from the medium, large to jumbo. The size doesn’t matter because you will be chopping them anyway.
- Second, chop the fresh ingredients; shrimp, mango, cucumber, and jalapeno.
- Third, make the homemade lime vinaigrette.
- Fourth, to increase the flavor, you need to let the mixture sit in the fridge for at least 30 minutes.
- Last, right before serving, toss in the chopped avocado and adjust the seasoning with salt and pepper.
If you are going to cook raw shrimp, you can do so by cooking them in boiling water for about 3 minutes or roast at 400°F. Drain and cool the shrimp in the refrigerator before chopping.
Check Out These Side Dish Recipes:
- Summer Squash Casserole | Cheesy and Healthy
- Korean Spinach Salad
- Roasted Yellow Squash
- Mexican Corn Salad
- Shrimp Ceviche
Do These Things to Keep the Salad from Getting Watery:
Cucumbers have a mild, refreshing taste and a high water content. To prevent the salad from getting watery, follow these steps:
1. Do not add salt into the lime vinaigrette dressing. Only add the salt to the salad right before serving.
2. Use a seedless cucumber or remove the seeds from the cucumber.
3. OR, If you are going to use an English cucumber with seeds, simply salt to the cucumber o draw out as much liquid as possible before mixing it into the salad.
Here’s how: Simply chop the cucumber, put it in the colander, sprinkle with a pinch of salt, and mix. Let them sit for 20 minutes then pat dry the excess moisture with a paper towel. This process will remove the water from the cucumber without greatly affecting the taste or texture.
Lime Vinaigrette Dressing:
To make this tangy lime vinaigrette dressing you will need fresh lime juice, lime zest, cumin, cilantro, and oil. I am a big fan of making my own fresh vinaigrette dressings as I see everything that goes in and it only takes a few minutes to put together. This salad dressing adds that little zest (no pun intended) to the salad and makes it even more refreshing.
What Can You Serve with Shrimp Avocado Salad with:
Storing Shrimp Avocado Mango Salad Leftovers:
You can keep the leftover shrimp avocado mango salad in the refrigerator in an airtight container for up to 2 days.
Shrimp Avocado Mango Salad
- 1 pound frozen cooked shrimp (defrost, drain, and pat dry)
- 1 whole tomato (about 25 grams)
- ½ cup chopped cucumber (seeded)
- 1 cup small diced mango
- 1 large jalapeno
- 2 small avocados
- ¼ tsp salt (add more according to your liking)
- ¼ cup fresh-squeezed lime juice
- zest from 1 lime
- 1½ tsp white sugar or honey
- ¼ cup chopped cilantro
- 6 tbsp olive oil
- a pinch of ground cumin
- Chop the shrimp, mango, cucumber, and jalapeno, then transfer to a large bowl.
- In a small mixing bowl, add lime juice, lime zest, oil, cilantro, sugar/honey, and then mix well to create your vinaigrette.
- Pour the whole vinaigrette into the chopped ingredients. Stir to combine.
- Cover the bowl with plastic wrap and let it sit in the fridge for 30 minutes or more.
- Before serving, add salt and chopped avocados, stir to combine.