Description
A delightful and refreshing Mango Avocado Shrimp Salad that combines succulent shrimp with sweet mango, creamy avocado, and a zesty lime dressing. Perfect for a light and healthy main course or side salad.
Ingredients
Scale
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
For the Salad:
- 1 large ripe mango, diced
- 1 large avocado, diced
- 1 small red bell pepper, diced
- ¼ small red onion, finely diced
- 1 small cucumber, diced
- 2 tablespoons fresh cilantro, chopped
For the Dressing:
- juice of 1 lime
- 1 tablespoon olive oil
- 1 teaspoon honey
- ½ teaspoon chili flakes (optional)
Instructions
- Prepare the Shrimp: Preheat a skillet over medium-high heat and add olive oil. Season shrimp with salt, black pepper, and paprika. Cook shrimp for 2 to 3 minutes per side until pink and opaque. Remove from heat and let cool slightly.
- Make the Salad: In a large mixing bowl, combine diced mango, avocado, bell pepper, red onion, cucumber, and cilantro.
- Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, honey, and chili flakes.
- Combine: Add the cooked shrimp to the salad ingredients, pour the dressing over the top, and toss gently to combine.
- Serve: Serve immediately as a light main dish or side salad.
Notes
- For extra freshness, add baby spinach or mixed greens.
- If preparing ahead, add the avocado just before serving to prevent browning.
- Grilled shrimp also work beautifully in this recipe.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Main Course
- Method: Stovetop, Tossed
- Cuisine: American, Latin-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 10 g
- Sodium: 640 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 185 mg
