This Shrimp and Mango Salad is a vibrant, refreshing dish that captures the essence of summer in every bite. Succulent shrimp are tossed with sweet juicy mango, creamy avocado, and crunchy vegetables, all brought together by a zesty honey lime dressing.
With its colorful presentation and bright tropical flavors, this salad is the perfect light lunch or healthy side dish for any gathering.
Recipe Details
- Flavor Profile: A delightful balance of sweet fruit and savory seafood, brightened by the acidity of fresh lime juice and a hint of garlic.
- Texture: You get a satisfying crunch from the celery and bell peppers, contrasting with the tender shrimp and buttery avocado.
- Time: 15 minutes prep, 5 minutes cook time.
- Difficulty: Easy. It involves a quick boil for the shrimp and some simple chopping.
What You’ll Need
To make this recipe, you will need a large pot for boiling the shrimp and a bowl with ice water to stop the cooking process immediately. A small jar or bowl is needed to whisk the dressing, and a large mixing bowl is required to toss the salad ingredients together. The ingredients rely on fresh, high-quality produce and raw shrimp that is gently poached for the best texture.
Ingredient Notes
- Raw Shrimp – Use 1 pound of raw shrimp that has been peeled and deveined. Boiling them yourself ensures they remain tender and not rubbery like pre-cooked shrimp can sometimes be.
- Mango – You need 2 large mangoes. Look for fruit that gives slightly to the squeeze but is firm enough to hold its shape when diced.
- Avocado – Ripe avocados add a necessary creaminess that coats the other ingredients.
- Celery & Bell Pepper – These provide the “crunch factor.” The red bell pepper also adds sweetness and a pop of color.
- Cilantro – Finely chopped cilantro adds a fresh, herbaceous note that ties the tropical flavors together.
- Red Onion – Finely chopping the red onion ensures you get a savory bite without it overpowering the delicate shrimp and fruit.
- Honey Lime Dressing – A simple emulsion of olive oil, fresh lime juice, and honey creates a vinaigrette that is tart enough to cut through the avocado but sweet enough to complement the mango.
Add-ins and Substitutions
- Spice – If you enjoy heat, add a diced jalapeño or a pinch of cayenne pepper to the dressing.
- Citrus – Lemon juice can be substituted for lime juice, though lime offers a more traditional tropical pairing.
- Herbs – If you are not a fan of cilantro, fresh mint or parsley can be used for a different kind of freshness.
How to Make Shrimp and Mango Salad
- Cook the Shrimp: Bring a pot of water to a boil. Add the raw shrimp and cook for 2 to 3 minutes, just until they are cooked through and turn pink.
- Cool the Shrimp: While the shrimp are cooking, prepare an ice water bath in a separate bowl. As soon as the shrimp are done, remove them to the ice water bath using a skimmer or slotted spoon. Let them cool for 3 minutes to stop the cooking process, then drain them thoroughly in a colander.
- Assemble the Salad: Add the cooled shrimp, diced mango, diced avocado, sliced celery, diced red bell pepper, chopped cilantro, and chopped red onion to a large mixing bowl.
- Make the Dressing: In a small bowl, stir together the extra virgin olive oil, fresh lime juice, honey, minced garlic, kosher salt, and ground black pepper until well combined.
- Toss and Serve: Pour the dressing over the top of the salad ingredients and stir gently to combine so everything is evenly coated.
Pro Tip: The ice bath is crucial for texture. If you let the shrimp cool naturally in the colander, the residual heat will continue to cook them, potentially making them tough. Shocking them in cold water keeps them plump and tender.
Recipe Tips
- Avocado Timing: Cut the avocado last, right before tossing. The lime juice in the dressing will coat it and help prevent it from turning brown.
- Dry the Shrimp: After draining the shrimp from the ice bath, pat them dry with paper towels. Excess water will dilute your dressing and make the salad watery.
- Chopping Size: Try to dice the mango, avocado, and peppers into pieces that are roughly the same size as the shrimp (or bite-sized) so you get a little bit of everything on your fork.
FAQs
- Can I use frozen cooked shrimp? While the recipe calls for raw shrimp, you can use thawed pre-cooked shrimp to save time. Skip the boiling step and just rinse them. However, freshly boiled shrimp usually has a better texture.
- How long does this last? This salad is best eaten the day it is made because the avocado will eventually brown and the mango will release liquid. It can be stored for up to 1 day in the fridge.
- Is this gluten-free? Yes, all the ingredients in this salad and dressing are naturally gluten-free.
Serving Suggestions
- Tacos: Scoop this salad into warm corn tortillas for instant shrimp tacos.
- Chips: Serve with tortilla chips or plantain chips as a chunky dip.
- Lettuce Cups: Spoon the mixture into butter lettuce leaves for a low-carb lunch.
Make This Recipe in Advance
- Prep: You can chop the celery, onion, and bell pepper ahead of time. You can also cook and cool the shrimp a day in advance.
- Assembly: Store the prepped ingredients separately. Dice the mango and avocado and mix the dressing right before serving to keep the salad fresh and vibrant.
Shrimp and Mango Salad
- Total Time: 20 minutes
- Yield: 4 Servings 1x
Description
This Shrimp and Mango Salad is a vibrant, refreshing dish that captures the essence of summer in every bite. Succulent shrimp are tossed with sweet juicy mango, creamy avocado, and crunchy vegetables, all brought together by a zesty honey lime dressing. With its colorful presentation and bright tropical flavors, this salad is the perfect light lunch or healthy side dish for any gathering.
Ingredients
Salad Base
- 1 pound raw shrimp, peeled and deveined
- 2 large mangoes, diced
- 2 ripe avocados, diced
- 2 celery ribs, thinly sliced
- 1 red bell pepper, diced
- 1/4 cup finely chopped cilantro
- 1/4 cup finely chopped red onion
Honey Lime Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 1 garlic clove, minced
- Kosher salt and ground black pepper, to taste
Instructions
Boil the Shrimp
Bring a large pot of water to a rolling boil. Add the raw shrimp and cook for 2 to 3 minutes, or just until they turn opaque and pink. Do not overcook.
Ice Bath
While the shrimp cook, prepare a bowl filled with ice and water. As soon as the shrimp are done, use a slotted spoon to transfer them immediately into the ice bath. Let them cool for 3 minutes to stop the cooking process, then drain well and pat dry with paper towels.
Prepare Vegetables and Fruit
Dice the mangoes and avocados. Slice the celery and dice the red bell pepper. Finely chop the cilantro and red onion.
Assemble
In a large mixing bowl, combine the cooled, dry shrimp with the mango, avocado, celery, bell pepper, cilantro, and red onion.
Make the Dressing
In a small jar or bowl, whisk together the olive oil, fresh lime juice, honey, minced garlic, salt, and pepper until emulsified.
Toss and Serve
Pour the dressing over the salad mixture. Toss gently to ensure everything is evenly coated without mashing the avocado. Serve immediately.
Notes
The Ice Bath: This step is crucial. “Shocking” the shrimp in ice water stops the cooking immediately, ensuring the meat stays plump and tender rather than turning rubbery.
Dry the Shrimp: Be sure to pat the shrimp dry after the ice bath. If you add wet shrimp to the bowl, it will water down your dressing and make the salad soggy.
Avocado Timing: Cut the avocado last, right before you are ready to toss the salad. The lime juice in the dressing will coat the pieces and help prevent them from turning brown.
Serving Variations: This salad is versatile! Serve it with tortilla chips as a chunky dip, scoop it into warm corn tortillas for instant shrimp tacos, or spoon it into butter lettuce cups for a low-carb lunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling / Tossing
- Cuisine: Tropical / American
Nutrition
- Serving Size: 1 Bowl
- Calories: 380
- Sugar: 18g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 185mg
Keywords: shrimp mango salad, avocado shrimp salad, summer salad recipes, healthy seafood recipes, gluten free lunch ideas, tropical salad, honey lime dressing
