This Mango Avocado Shrimp Salad is fresh, flavorful, and super easy to make! It’s got sweet mango, creamy avocado, juicy shrimp, and a zesty lime dressing to tie it all together.
The best part? We’re using frozen shrimp, so you can make this anytime—no need to run to the store for fresh seafood. Just thaw, cook, and toss everything together!
Kids love the sweetness of mango, and the shrimp makes it extra satisfying. Perfect for a light lunch, a quick dinner, or even a fancy brunch. Let’s get started!
What You’ll Need
For the Salad:
- 1 lb frozen shrimp (peeled, deveined, tails removed)
- 1 ripe mango, diced
- 1 avocado, diced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tsp honey
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Pro Tips
✔ Thaw shrimp the right way – Place them in a bowl of cold water for 10-15 minutes. Don’t use hot water, or they’ll get rubbery.
✔ Pat shrimp dry before cooking – This helps them get a nice sear.
✔ Use a ripe but firm mango and avocado so they don’t turn mushy when tossing.
✔ Slice the red onion thin so it blends well without overpowering the flavors.
✔ Let the salad sit for 5 minutes before serving so the flavors can meld together.
Tools You’ll Need
- Large mixing bowl
- Small bowl for dressing
- Cutting board & knife
- Tongs or spatula
- Skillet or pan
- Measuring spoons
Substitutions & Variations
- Swap shrimp for grilled chicken or tofu for a different protein.
- Use peaches or pineapple instead of mango for a twist.
- Add crumbled feta or cotija cheese for extra creaminess.
- Mix in arugula or spinach to make it a fuller salad.
Make-Ahead Tips
- Thaw the shrimp ahead of time and store it in the fridge until ready to cook.
- Prep the dressing and keep it in the fridge for up to 3 days.
- Chop the mango, red onion, and cilantro ahead of time and store them in separate containers.
How to Make It
1️⃣ Thaw the Frozen Shrimp
Place frozen shrimp in a bowl of cold water for 10-15 minutes until fully thawed. Drain and pat dry with paper towels.
2️⃣ Cook the Shrimp
Heat a pan over medium-high heat with a little olive oil. Add shrimp, season with salt and black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove from heat and let cool slightly.
3️⃣ Make the Dressing
In a small bowl, whisk together olive oil, lime juice, honey, garlic powder, salt, and black pepper until smooth and slightly thickened.
4️⃣ Chop the Ingredients
Dice the mango and avocado into bite-sized cubes. Slice the red onion thinly, halve the cherry tomatoes, and chop the fresh cilantro.
5️⃣ Assemble the Salad
In a large bowl, combine the shrimp, mango, avocado, cherry tomatoes, red onion, and cilantro. Drizzle the dressing over the top and gently toss to combine.
Leftovers & Storage
- Best eaten fresh because of the avocado.
- If storing, keep in an airtight container in the fridge for up to 24 hours.
- To keep the avocado from browning, squeeze a little extra lime juice over it.
Time to Dig In!
This Mango Avocado Shrimp Salad is fresh, flavorful, and beyond easy to make—even with frozen shrimp! Try it out and let me know how it turns out in the comments. I’d love to hear your favorite variations! 💛🥑🍤