Mango Avocado Shrimp Salad

The best shrimp salad with a tropical twist! It’s loaded with chili seasoned shrimp, sweet mango, avocado, fresh veggies & cilantro then coated in lime juice & served with your favorite tortilla chips!

A person's hand scooping a tortilla chip into a bowl of mango avocado shrimp salad

Mango Avocado Shrimp Salad – This is another one of those salads that I go CRAZY for during summer! The sweet mangos, creamy avocado, chili seasoned shrimp with just a hint of spice all tossed in lime juice with jalapeno, onions & cilantro! Ahhh just thinking about it makes me so hungry! And it’s SO EASY too! You can serve it as an appetizer for summer parties or make it a simple make-ahead meal for during the week! Either way, it’s delicious and the perfect tropical summer salad!

Ingredients used to make mango avocado shrimp salad

Ingredients For Your Mango Avocado Shrimp Salad

  • Raw shrimp: Use medium to large shrimp for the best results. (We usually use 21-25 count.)
  • Mango: I personally love usually ataulfo mangos (yellow or honey mangos) for this salad. They’re smaller in size and are a little sweeter than regular mangos. (That being said, regular mango works too!)
  • Avocado: You’ll need at least 1 large avocado for this shrimp salad recipe.
  • Onion: Red onion works the best! (They’re sweeter than white or yellow onions and don’t have as harsh of an “onion taste” to them.)
  • Jalapeno: Deseed your jalapeno! (We just want the flavor and none the heat.)
  • Cilantro: Use the leaves and stems for maximum flavor! (You can finely chop the stems if you don’t like their texture.)
  • Lime juice: Always use fresh lime juice! (Most store bought lime juice has additives in it that can alter the flavor and make it sweeter.) You’ll need just enough lime juice to evenly coat your salad.
  • Seasonings: Chili powder, paprika, salt and a pinch of cayenne are all you need to spice up your shrimp salad!
A baking dish filled with chopped chili seasoned shrimp, diced mango, avocado, red onion, jalapeno and cilantro

How To Make Mango Avocado Shrimp Salad

  1. Prepare your shrimp. Pat your shrimp dry with a paper towel and season them with chili powder, paprika, salt and cayenne.
  2. Cook & chill the shrimp. Next heat a large skillet over medium high heat and spray it with cooking spray once hot. Sauté your shrimp for 1-2 minutes on each side or until they’re cooked all the way through. (Don’t overcrowd your pan. It’s ok to cook them in two batches.) Once done, cut your shrimp into bite-size pieces and place them in the fridge to chill.
  3. Prepare the rest of your ingredients. While the shrimp are chilling, cut your mangos, avocado, onion, jalapeno and cilantro.
  4. Mix your salad. Once the shrimp has cooled, add them to a large bowl with the rest of your ingredients and squeeze your desired amount of lime juice over the top. Toss the salad until it’s evenly coated. (Taste and add more lime juice if needed.)
  5. Serve! Serve the salad immediately or keep it chilled in the fridge until you’re ready to eat.

*This shrimp salad is best served cold so I would recommend letting it chill for at least 10-20 minutes before serving.

A close up photo of mango avocado shrimp salad in a large bowl sprinkled with chopped cilantro on top

Serving Ideas

  • Scoop it up with chips! Use your favorite tortilla chips, plantain chips or sweet potato chips!
  • Make tropical shrimp tacos! Wrap it in warm corn tortillas with shredded lettuce/cabbage, hot sauce & extra lime!
  • Spoon it over crispy tostadas! Spread a little mashed avocado over your tostada shell and pile your tropical shrimp salad on top!
  • Turn it into a “green salad”! Shred some leafy green lettuce or cabbage & spoon your shrimp salad over the top. Then top it with cotija cheese and lots of extra lime juice for the “dressing”.

We love making this salad for a beach day lunch or lounging by the pool! It’s light, refreshing and so easy to snack on!

A large serving bowl filled with tropical shrimp salad surrounded by a plate of tortilla chips, fresh lime wedges and a small bowl of chopped cilantro

FAQ’s

  • Can I prep any ingredients beforehand? Yes! The shrimp can be cooked and chopped at least 1 day in advance. Your mangos, red onion, jalapeno and cilantro can all be cut and stored in separate containers in the fridge 1-2 days in advance too. (Wait to cut your avocado until right before serving!)
  • How do I know when my shrimp are done cooking? Your shrimp will turn from grayish to opaque (pinkish) and resemble C’s.
  • How do I store my leftover mango shrimp salad? The avocado can turn brown if there’s not enough lime juice in your salad, so I would discard any avocado pieces if that concerns you. (You can always add more when you eat it next!) Then simply store your shrimp salad in an air tight container in the fridge.
  • How long will my shrimp salad last in the fridge? It should stay good for up to 2-3 days if stored correctly.

Why you’ll love this mango avocado shrimp salad recipe

  • Super healthy! It’s loaded with lean protein, healthy fats & seasonal fruits & veggies!
  • Light & refreshing! Juicy mangos + creamy avocado + lots of cilantro & lime juice! This summer salad is the perfect way to stay cool!
  • A quick & easy meal! Takes no time at all to make and is perfect for a quick grab-and-go lunch for during the week!
  • Fun “ceviche style” salad! I call this ceviche-style because the entire salad is chopped into bite-size pieces and coated in lime juice much like traditional ceviche. (The major difference here is that the shrimp are cooked in spices beforehand.)

Need it gluten free? Great news, it already is!

Need it dairy free? Great news, it already is!

More shrimp recipes you might like:

[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]

A close up photo of mango avocado shrimp salad in a large bowl sprinkled with chopped cilantro on top
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5 from 1 vote

Mango Avocado Shrimp Salad

The best summer salad with a tropical twist! This mango avocado shrimp salad with loaded with chili seasoned shrimp, sweet mango, avocado, fresh veggies & cilantro then coated in lots of lime juice! Enjoy it "ceviche-style" by serving it with your favorite tortilla chips!
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Tropical
Keyword: avocado, ceviche-style, lime, mango, shrimp recipes, shrimp salad, summer salad
Servings: 4 servings
Author: Caitlin

Ingredients

For the chili seasoned shrimp:

  • 1 lb. raw shrimp, peeled & deveined
  • tsp chili powder
  • ½ tsp paprika
  • ¼ tsp salt
  • tsp cayenne pepper (omit if you don't want your shrimp spicy)

For the salad:

  • 2 small mangos, diced (or 1 large mango)
  • 1 large avocado, diced
  • ¼ of a red onion, chopped
  • 1 small jalapeno, deseeded & finely chopped
  • 2 Tbsp cilantro, chopped
  • 3-6 limes, juiced (you'll want enough juice to generously coat the salad)

Instructions

To make the shrimp:

  • Pat your shrimp dry with a paper towel and place them in a large bowl. Then mix your chili powder, paprika, salt and cayenne together and pour them over your shrimp. Toss the shrimp until they're fully coated.
  • Next heat a large skillet over medium-high heat and spray it with cooking spray once hot. Then add your shrimp (making sure none are overlapping) and sauté them for 1-2 minutes per side or until cooked all the way through.
  • Then remove your shrimp from the heat and cut them into bite-size pieces. Place them in the refrigerator to cool completely.

To make the salad:

  • Once the shrimp are cool, add them to a large bowl with your diced mango, avocado, onion, jalapeno and cilantro.
  • Pour your desired amount of lime juice over the top and toss the salad until it's fully coated. (Taste and add more lime juice if needed.)
  • Serve immediately with your favorite tortilla chips or let it chill in the refrigerator for 10-20 minutes before serving.

Notes

The amounts listed for ingredients are suggested amounts. If you prefer more or less of an ingredient please feel free to alter the recipe to your liking.
*This salad is best served cold – I recommend chilling it for at least 10-20 minutes before serving.
 

2 Comments

  1. My husband could not stop eating this and he is not a salad eater!!! Love love love!

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