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Shrimp Avocado Mango Salad
5 from 5 votes

Shrimp Avocado Mango Salad

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!
Prep Time 20 mins
Course Appetizer, Side Dish
Cuisine American, Mexican
Servings 4
Calories 505 kcal


  • 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 teaspoon salt, (add more according to your liking)

Lime Vinaigrette:

  • ¼ cup fresh-squeezed lime juice
  • zest from 1 lime
  • teaspoon white sugar or honey
  • ¼ cup chopped cilantro
  • 6 tablespoon 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.


Sodium: 1037mgCalcium: 184mgVitamin C: 43mgVitamin A: 954IUSugar: 10gFiber: 8gPotassium: 761mgCholesterol: 286mgCalories: 505kcalSaturated Fat: 5gFat: 38gProtein: 26gCarbohydrates: 20gIron: 3mg
Keyword shrimp avocado mango salad, shrimp avocado salad, shrimp salad
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