Mango Shrimp Salad

5 from 5 votes

This mango shrimp salad with avocado is one of my summer favorites! Made with ripe sweet mangoes, creamy avocado, and perfectly seasoned and cooked jumbo shrimp. It's finished with a vibrant citrus dressing.

Prep Time20

Cook Time10

Total Time30

Course: Salad

Cuisine: American

Servings: people

Calories: 490kcal

Author: Tania

Ingredients

For the shrimp and marinade

1 pound jumbo or extra large shrimp peeled and deveined, thawed
3 tablespoons olive oil plus more for the pan
¾ teaspoon garlic powder
¾ teaspoon chili powder
¾ teaspoon smoked paprika
Salt and pepper to taste

For the salad

2 ripe mangoes peeled and diced
2 medium ripe avocados diced
½ a red bell pepper chopped
¼ cup thinly sliced red onions
3 tablespoons chopped cilantro or Italian parsley

Citrus dressing

Juice of 1 orange, plus its zest zest it before juicing
Juice of 1 lime, plus its zest
¼ cup extra virgin olive oil
1 teaspoon dijon mustard
1 clove fresh garlic, minced or grated
Salt and pepper to taste

Instructions

In a bowl, toss shrimp with all the marinade ingredients listed above. Marinate for 15-20 minutes.
Heat a large non-stick skillet over medium-high heat. Gently pat dry shrimp to remove excess marinade (this will get you a better sear, otherwise the liquid will evaporate and steam the shrimp). Cook shrimp for about 3-4 minutes per side until seared and fully cooked through. Set aside.
Make the dressing: In a mason jar, combine all the dressing ingredients. Shake until evenly combined.
In a bowl, arrange all the salad ingredients and toss with the prepared dressing. Enjoy at room temperature or chilled.

Notes

Type of shrimp: Jumbo shrimp work best, as they shrink when cooked. I use pre-frozen shrimp, fully thawed. Peeled and deveined.
Shrimp marinating time: Shrimp only need 15–20 minutes to marinate, but overnight is fine too. No longer than that though (it can affect texture).
Avoid overcooking the shrimp. 3-4 minutes per side is all it takes.
Fresh mangoes are ripe when they smell sweet and feel slightly soft with a bit of give.
Frozen Mango: It will work in a pinch, but the texture won’t be quite the same as fresh. Thaw completely and pat dry to avoid excess moisture.
Add dressing right before serving to prevent it from getting soggy.
Storage: Place any leftover salad in an airtight container and refrigerate up to 3 days.

Substitutions and variations:

Protein: Chicken, steak, salmon.
Add-ins: Pineapple, blueberries, strawberries, mandarin oranges, green bell peppers, cucumbers, cherry tomatoes.
Prefer grilling? Grill shrimp on skewers or a grilling basket.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition