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