Mango Avocado Shrimp Salad

I spend a lot of time curating meals that my partner will actually enjoy. I focus on health and nutrition as well since he is currently training for an open-water swimming competition.

If you’re looking for a light, refreshing, and delicious salad, this Mango Avocado Shrimp Salad is the perfect choice!

With a combination of sweet, juicy mango, creamy avocado, perfectly seasoned shrimp, and a zesty lime dressing, this dish is bursting with tropical flavors.

Perfect for meal prep, potlucks, or as a gorgeous Pinterest-worthy dish, this salad is packed with antioxidants, fiber, and healthy fats, making it both nourishing and satisfying.

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Mango Avocado Shrimp Salad

Recipe by Chloe M.Course: Lunch, DinnerDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

20

minutes

Ingredients

• For the Salad:

• 1 lb shrimp, peeled and deveined

• 1 teaspoon olive oil

• ½ teaspoon chili powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 cups mixed greens (arugula, spinach, or romaine)

• 1 ripe mango, diced

• 1 avocado, diced

• ½ red onion, thinly sliced

• ½ red bell pepper, diced

• ¼ cup fresh cilantro, chopped

• ¼ cup crumbled feta cheese (optional)

• For the Lime Dressing:

• 3 tablespoons olive oil

• 2 tablespoons lime juice

• 1 teaspoon honey (or maple syrup for a vegan option)

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

Directions

• In a medium bowl, toss the shrimp with olive oil, chili powder, salt, and black pepper.
• Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, until pink and opaque.
• Remove from heat and let cool slightly.
• In a small bowl, whisk together olive oil, lime juice, honey, garlic powder, salt, and black pepper until well combined.
• Arrange the mixed greens in a large bowl or serving platter.
• Top with cooked shrimp, diced mango, avocado, red onion, bell pepper, and cilantro.
• Sprinkle with feta cheese (if using).
• Drizzle the lime dressing over the salad.
• Toss gently to combine.
• Serve immediately and enjoy this tropical, refreshing salad!

• I personally use fresh shrimp as it’s delicious!

Tips and Variations:

✨ Make it Low-Carb – Swap the pasta for cauliflower rice or zucchini noodles.
✨ Spice it Up – Add more red pepper flakes for a kick!
✨ Use Rotisserie Chicken – It saves time and adds tons of flavor.
✨ Add More Veggies – Mushrooms or bell peppers make a great addition.
✨ Dairy-Free Option – Use coconut cream instead of heavy cream for a dairy-free alternative.

Store leftovers in an airtight container in the fridge for up to 3 days.