Name: Mango Avocado Shrimp Salad Recipe
Prep time: 10 min
Cook time: 3 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound raw shrimp (peeled and deveined); 2 large mangoes (diced); 2 avocados (diced); 2 celery ribs (sliced); 1 red bell pepper (diced); ¼ cup finely chopped cilantro; ¼ cup finely chopped red onion; 1 garlic clove (minced); 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lime juice; 1 teaspoon honey; Kosher salt and ground black pepper (to taste)

Print Recipe·4 from 11 reviews

If you are looking for a vibrant, fresh, and delightfully satisfying salad, the Mango Avocado Shrimp Salad Recipe is an absolute game changer. This dish bursts with tropical sweetness from ripe mangoes, creaminess from perfectly diced avocado, and a light, tender bite of shrimp. Tossed together with crunchy celery, crisp red bell pepper, and a zesty lime-honey dressing, it’s a flavor-packed salad that feels both indulgent and refreshingly healthy. Whether you need a quick weeknight meal or an impressive dish to share with friends, this Mango Avocado Shrimp Salad Recipe will quickly become one of your favorites.

Ingredients You’ll Need

The image shows a collection of fresh ingredients arranged neatly on a white marbled surface. There is one large red bell pepper at the top left, two ripe mangos with yellow and red skin near the center, and a whole lime with bright green skin to the right. Below the bell pepper are two long green celery sticks side by side. At the bottom left, two dark green avocados rest next to a bunch of fresh green cilantro with leafy stems. A clear glass bowl filled with raw shrimp sits near the center right, while next to it are two small white bowls, one filled with golden olive oil and the other with light amber honey. Below the lime, a small round bowl holds salt and black pepper. At the bottom right corner lies a whole red onion with smooth skin. photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this salad are straightforward and easy to find, yet each one plays an essential role in building the perfect balance of texture, color, and flavor. From the juicy sweetness of mango to the bright zing of lime, every element complements the others beautifully.

1 pound raw shrimp (peeled and deveined): Provides a tender, protein-packed seafood base that pairs wonderfully with the fresh produce.
2 large mangoes (diced): Adds a juicy, tropical sweetness that brightens every bite.
2 avocados (diced): Brings a rich, creamy texture that balances the freshness of the other ingredients.
2 celery ribs (sliced): Offers a satisfying crunch and subtle earthy flavor.
1 red bell pepper (diced): Injects a burst of vibrant color and a mild sweetness.
¼ cup finely chopped cilantro: Adds a fresh herbal note that lifts the entire salad.
¼ cup finely chopped red onion: Introduces a mild sharpness and color contrast.
3 tablespoons extra virgin olive oil: Creates a luscious, heart-healthy base for the dressing.
2 tablespoons fresh lime juice: Provides a bright, tangy acidity that brightens the flavors.
1 teaspoon honey: Balances the tang with a touch of natural sweetness.
1 garlic clove (minced): Adds a subtle savory depth to the dressing.
Kosher salt and ground black pepper (to taste): Essential seasoning that enhances all the ingredients.

How to Make Mango Avocado Shrimp Salad Recipe

Step 1: Cook the Shrimp

Start by bringing a pot of water to a rolling boil, then gently add the peeled and deveined shrimp. Shrimp cook incredibly fast, so let them boil for just 2 to 3 minutes until they turn pink and opaque. Overcooking can make them rubbery, so keep an eye on them – the goal is tender, juicy shrimp that will marry perfectly with the crispness of the vegetables and fruit.

Step 2: Chill the Shrimp

While the shrimp are cooking, prepare a bowl of ice water. As soon as the shrimp are done, use a skimmer to transfer them immediately into the ice bath. This quick chill stops the cooking process and locks in that delightful snap and tenderness. Let the shrimp cool for about 3 minutes, then drain thoroughly in a colander to avoid any excess water diluting the salad.

Step 3: Combine the Salad Ingredients

In a large mixing bowl, bring together the shrimp, diced mango, creamy avocado, crisp celery, colorful red bell pepper, fragrant cilantro, and sharp red onion. The vibrant colors alone will entice you, but the textures and flavors in the bowl promise a salad that’s as delicious as it is beautiful.

Step 4: Prepare the Dressing

Make a simple but flavorful dressing by whisking together the extra virgin olive oil, freshly squeezed lime juice, honey, minced garlic, salt, and black pepper in a small bowl. This dressing is the magic touch that ties the whole Mango Avocado Shrimp Salad Recipe together – the acidity brightens the sweet mango and creamy avocado, the honey smooths any sharpness, and the garlic adds a subtle kick.

Step 5: Toss and Serve

Pour the dressing over the salad ingredients and gently toss everything to ensure the shrimp and veggies are well-coated. Aim for an even distribution so every bite offers a perfect balance of refreshing, tangy, sweet, and savory flavors. Now your Mango Avocado Shrimp Salad Recipe is ready to be enjoyed!

How to Serve Mango Avocado Shrimp Salad Recipe

A clear glass bowl sits on a white marbled surface holding six sections of ingredients in neat groups. Starting from the top left, there are medium green avocado cubes with a smooth texture, next to bright red diced bell peppers. To the right, pale pink cooked shrimp with a slight curve and firm texture are stacked closely. Below the shrimp, light green celery pieces with a crunchy look are placed beside finely chopped dark green cilantro in the center. Near the bottom left, small purple and white onion cubes rest above bright yellow mango chunks, all vibrant and fresh. The colors and textures create a bright and clean look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this salad to a showstopper, consider garnishing with a few sprigs of fresh cilantro or a small wedge of lime on the side for an extra zesty finish. A light sprinkle of toasted pumpkin seeds or sliced almonds can add a delightful crunch that complements the creamy avocado and tender shrimp perfectly.

Side Dishes

This salad stands tall as a complete meal, but it pairs so well with light, summery sides. Think along the lines of a fluffy coconut rice, garlic buttered baguette slices, or even a simple quinoa salad for added substance. For a casual gathering, tortilla chips or crisp pita wedges can add a fun element to your meal.

Creative Ways to Present

You can get playful with presentation by serving this Mango Avocado Shrimp Salad Recipe in avocado shells or hollowed-out mango halves for a tropical vibe. Small individual mason jars are perfect for portion control and make this salad a stunning menu item for picnics or potlucks. Another fun idea is layering it in clear glasses to showcase all the vibrant ingredients and make it visually irresistible.

Make Ahead and Storage

Storing Leftovers

This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Keep in mind that the avocado may brown slightly, so a squeeze of extra lime juice before storing helps keep it fresher looking longer. Always give the salad a gentle stir before serving again.

Freezing

Freezing is not recommended for this salad because the texture of fresh shrimp, avocado, and mango will change significantly after thawing. To maintain the best quality and taste, enjoy the Mango Avocado Shrimp Salad Recipe freshly made or within the same day.

Reheating

Since this salad is designed to be served cold or at room temperature, reheating is unnecessary and would negatively affect the ingredients’ texture and flavor. If you do want warm shrimp, cook them fresh and toss with the salad just before serving.

FAQs

Can I use cooked shrimp instead of raw shrimp?

Absolutely! If you have pre-cooked shrimp on hand, just make sure to thaw and drain them well before adding to the salad. This can save you time and still yield delicious results.

Is it possible to substitute lime juice with lemon juice?

Yes, lemon juice works in a pinch and will still provide the necessary acidity to brighten the flavors. Lime juice has a slightly sweeter, more tropical note, but lemon is a fine alternative.

Can I add other vegetables to this salad?

Definitely! Feel free to experiment with cucumbers, cherry tomatoes, or even some thinly sliced radishes for extra crunch and color variety. Just keep the balance of flavors in mind so nothing overwhelms the delicate shrimp and mango.

How do I keep the avocado from browning?

The secret is to toss the diced avocado in the dressing right away, as the lime juice helps prevent oxidation. Also, store leftovers tightly covered and add a little extra lime juice when reheating or serving again.

Can this salad be made vegan or vegetarian?

To make a vegan version, simply omit the shrimp and add extra diced mango or try swapping in grilled tofu or chickpeas for protein. The same dressing works wonderfully with plant-based ingredients.

Final Thoughts

This Mango Avocado Shrimp Salad Recipe is one of those magical dishes that feels both indulgent and fresh, sophisticated yet simple. Its vibrant colors and delicious layers of taste never fail to bring smiles around the table. I can’t wait for you to whip it up and make it your own. Give it a try soon—you’ll be hooked from the very first bite!