Best 8 Mango Avocado Shrimp Salad Recipes

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Indulge in a delightful culinary journey with our tantalizing Mango Avocado Shrimp Salad, an exquisite fusion of tropical flavors and textures. This vibrant salad features succulent shrimp, perfectly cooked to retain its tender bite, paired with ripe, juicy mangoes and creamy avocados. The harmonious blend of sweet, tangy, and savory elements creates a symphony of flavors that will tantalize your taste buds. Accompanied by a zesty cilantro lime dressing, this salad offers a refreshing and invigorating experience. Additionally, discover our collection of equally enticing recipes, including a delectable Shrimp Avocado Toast, a creamy Avocado Dip with crispy tortilla chips, and a refreshing Mango Lassi, a yogurt-based beverage infused with the tropical essence of mangoes. Embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP, SPICED MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING



Shrimp, Spiced Mango, and Avocado Salad with Citrus Dressing image

Provided by Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 19

1/4 cup grapeseed oil
2 tablespoons Spanish-style smoked paprika
1 tablespoon finely grated orange zest
1 tablespoon coarsely cracked black pepper
1/4 teaspoon ground cayenne
3 cloves garlic, minced
12 extra-large shrimp (U-12), peeled and deveined
2 tablespoons lime juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated lime zest
1/4 cup grape seed oil
1/4 cup olive oil
Coarse salt
1 tablespoon extra-virgin olive oil
4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa
1/4 cup finely diced red onion
1 mango, peeled, seeded, and diced
1 Haas avocado, peeled, seeded, and diced
Freshly ground black pepper

Steps:

  • Make the marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6.
  • Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.
  • Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.
  • Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.
  • In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.
  • In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.
  • Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)

SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET CHILI-GINGER VINAIGRETTE



Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Ginger     Appetizer     Quick & Easy     High Fiber     Dinner     Mango     Shrimp     Avocado     Healthy     Lettuce     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 7

1/2 cup Asian sweet chili sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled fresh ginger
12 peeled cooked large shrimp with tails left intact (about 8 ounces)
1 large head of butter lettuce, leaves separated
1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices

Steps:

  • Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

MANGO AVOCADO SHRIMP SALAD



Mango Avocado Shrimp Salad image

From myrecipes.com, originally from Sunset magazine. Peaches (fresh or good canned) make a fine substitute if good, ripe mangoes (or canned mangoes) can't be found. The shrimp I've found that were the right size were Canadian shrimp; the fish counter at my supermarket had them available frozen upon request.

Provided by Halcyon Eve

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons fresh lime juice
2 tablespoons canola oil
1 tablespoon sugar
2 large firm-ripe mangoes, peeled, seeded, and cut into 3/4 inch cubes (2 lbs. total)
2 medium firm-ripe avocados, peeled, seeded, and cut into 3/4 inch cubes (1 lb. total)
2/3 cup thinly sliced green onion
2/3 cup chopped cilantro leaf
1 tablespoon minced fresh hot chili pepper (or 1/2 tsp. dried red chile flakes)
1 lb peeled cooked shrimp (sized 70 to 110 per lb.)

Steps:

  • Whisk together all dressing ingredients in a large bowl.
  • Add all salad ingredients and gently toss to combine.
  • Serve immediately, or cover and chill up to 1 hour.

GRILLED SHRIMP SALAD WITH MANGO, AVOCADO AND LIME



GRILLED SHRIMP SALAD WITH MANGO, AVOCADO AND LIME image

Categories     Shellfish     Vegetable     Low Fat     Grill/Barbecue

Yield Makes 3-4 servings

Number Of Ingredients 8

2 cups fresh or previously frozen shrimp or prawns (peeled and deveined)
1 cup diced tomatoes (remove juice before cutting)
1 cup diced avocado
1 cup diced mango
1/2 cup finely chopped red onion
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1/4 cup chopped fresh cilantro

Steps:

  • Thread shrimp/prawns onto wooden skewers. Grill them 3 to 4 minutes on each side, until just opaque in the center. Let them cool and then remove shrimp from the skewers. Combine shrimp, tomatoes, avocado, mango, onion and cilantro in a bowl. Add lime juice, olive oil and stir. Season to taste with sea salt.

MANGO, AVOCADO, PAPAYA SHRIMP SALAD



MANGO, AVOCADO, PAPAYA SHRIMP SALAD image

Categories     Salad     Fruit     Shellfish     Appetizer     Quick & Easy     Avocado

Number Of Ingredients 6

Fat shrimp
Avocado
Papaya
Mango
Herbs (Viet basil, chives)
Lime juice

Steps:

  • Mix all of the above.

MANGO - AVOCADO AND GRILLED SHRIMP SALAD



Mango - Avocado And Grilled Shrimp Salad image

My compliments to Chef Kusinera @ lovewithfood.com

Provided by Dena Leon

Categories     Salads

Time 20m

Number Of Ingredients 9

1 green chilli, seeded and minced
1/3 c lime juice
1 tsp sugar - (i substitute w/ agave nectar)
3/4 lb uncooked shrimp (or how many you want per serving)
2 mangos - peel and slice
3 Tbsp green onion, sliced
1 small head of lettuce
2 Tbsp fish sauce - (gluten free?) try viet huong at many asian markets
1 clove garlic minced or pre-minced from a jar

Steps:

  • 1. 1) Combine green onions, lime juice, fish sauce, sugar, garlic, and green chilli in a bowl.
  • 2. 2) Mix in shredded mango; chill while preparing shrimp.
  • 3. 3) Shell and devein shrimp and wash well.
  • 4. 4) Preheat up grill for medium heat.
  • 5. 5) Thread shrimp onto skewers, piercing once near the tail and once near the head Lightly oil grill grate.
  • 6. 6) Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
  • 7. 7) Place greens on a platter; mound mango mixture onto the greens using a slotted spoon.
  • 8. 8) Place shrimp over the mango salad and decorate with lime slices, if desired

MANGO-AVOCADO-SHRIMP SALAD



Mango-Avocado-Shrimp Salad image

Refreshing nummmy shrimp salad!! From Diabetic cooking Dietary exchange 3 meat, 1 fruit (2 1/4 cup serving)

Provided by Derf2440

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

3 tablespoons picante sauce or 3 tablespoons salsa
1 tablespoon mangoes or 1 tablespoon peach chutney
1 tablespoon Dijon mustard
1 tablespoon lime juice
4 cups torn boston lettuce or 4 cups red leaf lettuce
6 ounces cooked medium shrimp or 6 ounces large shrimp, peeled and deveined
1/2 cup diced ripe avocado
1/2 cup diced ripe mangoes or 1/2 cup papaya
1/3 cup red bell peppers or 1/3 cup yellow bell pepper, strips
2 tablespoons chopped cilantro (optional)

Steps:

  • Combine in a small bowl picante sauce, chutney mustard and lime juice; mix well.
  • In medium bowl, combine remaining ingredients.
  • Add chutney mixture; toss well and transfer to serving plates.

Nutrition Facts : Calories 184, Fat 7.2, SaturatedFat 1, Cholesterol 108, Sodium 724, Carbohydrate 17.4, Fiber 5.7, Sugar 9.6, Protein 15.3

SHRIMP AND AVOCADO SALAD WITH MANGO, CHILE AND LIME DRESSING



SHRIMP AND AVOCADO SALAD WITH MANGO, CHILE AND LIME DRESSING image

Categories     Vegetable     No-Cook

Yield 6 main-dish servings

Number Of Ingredients 16

1/2 mango, cut up
2 tablespoons oil
3 tablespoons seasoned rice vinegar
Grated zest and jice from 2 limes, divided
1 tablespoon fish sauce
1/2 to 1 teaspoon Asian chile garlic sauce
2 teaspoons soy sauce, or salt to taste
1 pound large cooked and peeled shrimp
8 cups butter lettuce, torn into bite-sized pieces
1 1/4 cups sugar snap peas, cut into bite-size pieces
1 avocado, cut into cubes
1 cup sliced green onions
1 cup small cherry tomatoes, preferably orange
1/2 cup basil leaves, preferably Thal or opal basil
1/2 cup mint leaves
1 lime, cut into 6 wedges, for serving

Steps:

  • puree the mango oil, vinegar, lime juice, fish sauce, chili garlic sauce and soy sauce in a blender. set the dressing aside for its flavor to develop while you make the salad. place the shrimp, lettuce, lime zest, snap peas, avocado, onions and tomatoes in a large serving bowl. Tear the basil and mint leaves and add to the salad. Taste the dressing and adjust the seasonings to taste. YOu'll have about 1 cup of dressing. Gently toss the salad with enough dressing to coat well. Reserve the extra dressing for another use. Serve with lime wedges.

Tips:

  • Choose ripe, firm mangoes and avocados for the best flavor and texture.
  • Cook the shrimp perfectly to avoid rubbery or overcooked shrimp.
  • Use fresh herbs and spices for the best flavor. Cilantro, lime juice, and jalapeño add a nice kick to this salad.
  • If you don't have time to cook the shrimp, you can use pre-cooked shrimp.
  • This salad can be served as an appetizer or a main course. It is also a great side dish for grilled fish or chicken.

Conclusion:

This mango avocado shrimp salad is a light, refreshing, and flavorful dish that is perfect for a summer meal. It is also a healthy and nutritious salad that is packed with vitamins, minerals, and protein. If you are looking for a delicious and easy-to-make salad, this is the one for you.

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