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Mango Avocado Shrimp Salad Recipe

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4.2 from 3 reviews

A refreshing and vibrant tropical summer salad featuring chili-seasoned sautéed shrimp, sweet diced mango, creamy avocado, fresh red onion, jalapeño, and cilantro, all tossed generously in fresh lime juice. Perfect served 'ceviche-style' with tortilla chips for a light, flavorful meal or appetizer.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

For the Chili Seasoned Shrimp

  • 1 lb. raw shrimp, peeled & deveined
  • 1½ tsp chili powder
  • ½ tsp paprika
  • ¼ tsp salt
  • ⅛ tsp cayenne pepper (omit if you prefer milder shrimp)

For the Salad

  • 2 small mangos, diced (or 1 large mango)
  • 1 large avocado, diced
  • ¼ of a red onion, chopped
  • 1 small jalapeno, deseeded & finely chopped
  • 2 Tbsp cilantro, chopped
  • 3-6 limes, juiced (enough to generously coat the salad)

Instructions

  1. Season the Shrimp: Pat the shrimp dry with a paper towel and place them in a large bowl. Combine chili powder, paprika, salt, and cayenne pepper in a small bowl, then sprinkle over the shrimp. Toss well to ensure every shrimp is fully coated with the seasoning.
  2. Sauté the Shrimp: Heat a large skillet over medium-high heat and spray lightly with cooking spray. Add shrimp in a single layer, making sure they don’t overlap. Cook for 1-2 minutes on each side until shrimp turn pink and are cooked through.
  3. Cool and Chop Shrimp: Remove shrimp from heat and let them cool slightly. Cut into bite-sized pieces, then place them in the refrigerator to cool completely.
  4. Prepare the Salad: In a large bowl, combine the cooled shrimp, diced mango, diced avocado, chopped red onion, finely chopped jalapeño, and chopped cilantro.
  5. Add Lime Juice and Toss: Pour the lime juice over the salad ingredients, starting with about half and tossing to coat everything evenly. Taste and add more lime juice as needed to achieve a bright, tangy balance.
  6. Serve: Serve immediately with your favorite tortilla chips for a ceviche-style salad experience, or chill in the refrigerator for 10-20 minutes before serving for a colder option.

Notes

  • If you prefer less spice, omit the cayenne pepper or reduce the amount.
  • To keep avocado from browning, add lime juice immediately after dicing and toss well.
  • This salad is best eaten fresh but can be refrigerated for up to 2 hours; beyond that, avocado may discolor.
  • Serve with tortilla chips, tostadas, or as a light filling in lettuce wraps.
  • Feel free to adjust jalapeño amount to your preferred spice level.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Frying
  • Cuisine: Tropical

Find it online: https://avascooking.com/mango-avocado-shrimp-salad-recipe/