Dinner

Mango Avocado Shrimp Salad Recipe

Byluca Carter July 1, 2026July 1, 2026

Introduction

This Mango Avocado Shrimp Salad is a bright and flavorful dish perfect for warm days or light meals. Combining juicy mangoes, creamy avocados, and perfectly seasoned shrimp, it’s a refreshing salad that’s both colorful and satisfying.

The dish is a colorful shrimp and mango salad served in a white speckled bowl. The salad has three main visible layers: bright orange-pink cooked shrimp scattered on top, vibrant yellow mango cubes, and light green cucumber chunks mixed evenly throughout. There are also small pieces of red onion and red bell pepper adding splashes of purple and red, with fresh green cilantro leaves sprinkled on top. The bowl sits on a white marbled surface, with a half avocado, a sliced mango, and a small green bowl of sliced jalapeño nearby in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound raw shrimp (peeled and deveined)
1 teaspoon chili powder

½ teaspoon smoked paprika
¼ teaspoon garlic powder

¼ teaspoon salt
1 tablespoon olive oil

2 ripe mangoes (diced)
2 avocados (diced)
1 cup diced cucumber

1 red bell pepper (diced)
¼ cup finely chopped red onion
1 jalapeño (seeded and finely chopped)

¼ cup chopped fresh cilantro
3 tablespoons olive oil
3 tablespoons fresh lime juice

1 teaspoon honey
1 garlic clove (minced)
Salt and black pepper (to taste)

Instructions

Step 1: In a medium bowl, toss the shrimp with chili powder, smoked paprika, garlic powder, salt, and 1 tablespoon olive oil until evenly coated.
Step 2: Heat a large skillet over medium-high heat. Add the shrimp and cook for 1–2 minutes per side, or until pink and fully cooked. Remove from heat and let cool slightly.
Step 3: In a large mixing bowl, combine the diced mangoes, avocados, cucumber, bell pepper, red onion, jalapeño, and cilantro.

Step 4: In a small bowl or jar, whisk together 3 tablespoons olive oil, lime juice, honey, minced garlic, salt, and black pepper until well combined.
Step 5: Add the cooked shrimp to the salad bowl and pour the dressing over the top.
Step 6: Gently toss everything together until evenly coated, being careful not to mash the avocado.

Step 7: Serve immediately or chill for 10–15 minutes before serving for even fresher flavor.

Tips & Variations

For extra heat, leave the jalapeño seeds in or add a dash of cayenne pepper to the shrimp seasoning.
Swap fresh lime juice for lemon juice if preferred; both work well in the dressing.

Add chopped fresh mint or basil for a different herbal note.
Use cooked shrimp leftover from your favorite recipe to save time.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. It’s best eaten fresh, as the avocado may brown and the texture can soften. If storing, keep dressing separate and toss just before serving. Reheat shrimp gently or enjoy cold.