Mango Avocado Shrimp Salad - This mango avocado shrimp salad delivers tender, juicy shrimp with creamy avocado and sweet mango in a glossy lime dressing. Crisp cucumber and softened red onion add crunch, while fresh cilantro keeps the finish bright and clean. It is ready fast, feels light but satisfying, and works well for meal prep when you store components separately.

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Mango Avocado Shrimp Salad - This mango avocado shrimp salad is built on contrast: sweet mango against a bright lime dressing, creamy avocado against crisp cucumber, and quick-seared shrimp that stays tender instead of rubbery. The key technique is moisture control and speed—patting shrimp dry, cooking over medium-high heat, and pulling them as soon as they turn opaque keeps the texture juicy. The dressing is a simple lime vinaigrette, but it tastes restaurant-style when you whisk long enough to emulsify; Dijon helps the glossy dressing cling to the shrimp and greens so every bite is evenly seasoned. For best results, choose firm-ripe mango and ripe-but-firm avocado so the salad stays colorful and holds its shape. If mango is too soft, it releases juice and can make the salad watery; if avocado is overripe, it breaks down and turns the bowl mushy. Layered seasoning matters because chilled ingredients taste muted—season the shrimp, then taste the dressing, then finish with a final pinch of salt or squeeze of lime at the end. This recipe reflects the transformation of simple ingredients into something special: basic fruit, shrimp, greens, and pantry dressing components become a vibrant, high-protein salad that looks full of life and tastes balanced. It is straightforward but delivers professional results. For meal prep, store shrimp, dressing, and chopped produce separately and assemble just before eating to keep the greens crisp and the avocado creamy.

Dietary Notes

✓ High Protein
✓ Bright Lime Dressing
✓ No Oven Needed
✓ Meal Prep Friendly

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Why You'll Love This

Tender Shrimp Every Time: Quick searing keeps the texture juicy instead of rubbery.
Glossy Dressing That Clings: Lime, honey, and Dijon emulsify so flavor coats every bite.
Colorful Fresh Crunch: Mango, cucumber, and onion keep the salad crisp and vibrant.
Flexible Bowl Style: Serve over greens, rice, or quinoa without losing balance.

Mango Avocado Shrimp Salad

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 0

🔥 Cook Time: 6min

🥨 Yield: 4

🍞 Method: Sautéing

🌾 Diet: None

★ ★ ★ ★ ★

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restaurant Ingredients

1 lb large shrimp, peeled and deveined
1 tbsp olive oil
3/4 tsp kosher salt
1/4 tsp black pepper, freshly cracked
1 large ripe mango, diced
2 ripe avocado, diced
4 cups mixed greens
1 cucumber, sliced
1/4 red onion, thinly sliced
1/3 cup fresh cilantro, chopped
3 tbsp lime juice
1 tsp lime zest
1 tbsp honey
1 tsp Dijon mustard

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✏️

large shrimp, peeled and deveined Pat the shrimp dry before you sear so they caramelize instead of steaming; fast high-heat cooking keeps a tender, juicy, restaurant-style texture.
olive oil Use olive oil for quick sautéing and clean flavor; too little oil can cause sticking and uneven browning on the shrimp.
kosher salt Season in layers because chilled salad ingredients mute flavor; kosher salt dissolves evenly so the bowl tastes bright, not flat.
black pepper, freshly cracked Freshly cracked pepper adds clean heat and aroma; pre-ground pepper can taste dull and muddy in a bright lime dressing.
ripe mango, diced Choose firm-ripe mango so the cubes stay clean and colorful; overly soft mango releases juice and can make the salad watery.
ripe avocado, diced Use ripe-but-firm avocado and fold it in last to keep creamy pieces intact; lime helps slow browning for better presentation.
mixed greens Use sturdy greens like arugula or spring mix so they stay crisp under dressing; delicate greens can wilt quickly once tossed.
cucumber, sliced Cucumber adds crisp crunch and freshness; remove watery seeds if your cucumber is very juicy to avoid diluting the vinaigrette.
red onion, thinly sliced Soak onion briefly to reduce harsh bite; the mild crunch balances creamy avocado and sweet mango in the salad.
fresh cilantro, chopped Add cilantro at the end for bright herbal lift; flat-leaf parsley is a clean substitute if you want a different herb flavor. Swap
lime juice Use fresh-squeezed lime for clean acidity; bottled juice can taste dull and makes the salad less vibrant.
lime zest Zest adds citrus aroma without extra sourness; it boosts the bright flavor profile in a glossy lime vinaigrette.
honey Honey balances sharp lime and ties mango sweetness into the dressing; adjust slightly depending on how sweet your mango is.
Dijon mustard Dijon stabilizes the emulsion so the dressing turns glossy and coats ingredients evenly; it also adds subtle savory depth.

list_alt Instructions

1

Pat the shrimp completely dry with paper towels and season with half the salt and pepper - dryness helps the shrimp sear quickly and stay tender instead of steaming.
2

Heat a skillet over medium-high heat until hot, then add olive oil and swirl to coat - a hot pan builds light caramelization for better flavor.
3

Sear shrimp in a single layer for 60-90 seconds per side until just opaque and lightly golden, then transfer to a plate - quick cooking prevents rubbery texture.
4

Whisk lime juice, lime zest, honey, Dijon, and remaining salt and pepper until glossy - emulsifying helps the dressing cling to shrimp and greens.
5

In a large bowl, combine greens, cucumber, red onion, mango, and cilantro, then toss gently with most of the dressing - coating the base first gives even seasoning.
6

Add shrimp and fold to combine, then gently fold in avocado last - adding avocado last protects its creamy cubes from breaking down.
7

Taste and adjust with a pinch more salt or a squeeze of lime, then serve immediately - final seasoning wakes up chilled ingredients and keeps the salad vibrant.

Nutrition Facts

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Calories 360

Protein 28g

Carbs 28g

Fiber 7g

Sugar 16g

Fat 17g

Sodium 620mg

Potassium N/A

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Serving Suggestions

Serve slightly chilled so the mango tastes juicy and the avocado stays creamy. Plate on a wide bowl of greens, then scatter mango and avocado on top for strong color contrast. Drizzle the glossy lime dressing around the edges and finish with extra cilantro and thin chili slices. Pair with tortilla chips, warm flatbread, or a simple coconut rice side for a fuller meal.

How to Store?

Store shrimp in an airtight container in the refrigerator for up to 2 days. Store dressing separately for up to 4 days, then shake or whisk to re-emulsify. If assembled, eat within 24 hours because avocado softens and can darken. Do not freeze; mango and avocado lose texture when thawed. Make-ahead: cook shrimp and slice vegetables the day before, then assemble just before serving.

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