Shrimp, Mango, and Avocado Salad

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Escape to a culinary paradise with our Shrimp, Mango, and Avocado Salad—a vibrant and refreshing dish that embodies the flavors of a tropical getaway. This exquisite salad combines succulent shrimp, ripe mango, creamy avocado, and a medley of vibrant veggies, all dressed in a zesty lime and cilantro vinaigrette. It’s a celebration of summer’s bounty and the perfect addition to your repertoire of healthy and satisfying meals. Join us as we dive into the art of crafting this salad, bringing the taste of the tropics to your kitchen.

Shrimp, Mango, and Avocado Salad is a delightful combination of flavors and textures that reflects the vibrancy and diversity of modern culinary influences. While the origins of this particular recipe are somewhat ambiguous, it draws inspiration from a variety of international cuisines, making it a perfect representation of the fusion food trend.

  • Asian Influence: The succulent, perfectly cooked shrimp might be associated with traditional Asian stir-fry recipes, where shrimp are a popular ingredient.
  • Latin American Flair: The sweetness of ripe mango and the creaminess of avocado bring a Latin American touch to the dish. This combination is reminiscent of Latin American ceviche, where seafood is marinated in citrus juices.
  • Mediterranean Elements: The fresh herbs, zesty lime dressing, and the use of olive oil align with Mediterranean flavors and healthy eating principles.

Shrimp, Mango, and Avocado Salad

As the warm breeze rustles through palm trees and the sun kisses the turquoise waters of a faraway beach, you can transport yourself to that tropical haven with every forkful of our Shrimp, Mango, and Avocado Salad. This dish is a fusion of flavors, textures, and colors, designed to awaken your senses and brighten your day.

The succulent shrimp are the star of the show, delivering a burst of seafood flavor with every bite. They are perfectly complemented by the sweet, juicy mango chunks and the creamy, ripe avocado. A bed of crisp mixed greens and colorful bell peppers adds freshness and a delightful crunch. The entire ensemble is brought together with a zesty lime and cilantro vinaigrette, elevating this salad to a whole new level of deliciousness.

Whether you're planning a light and healthy lunch, a refreshing appetizer, or a vibrant side dish for a barbecue, this Shrimp, Mango, and Avocado Salad is your ticket to the tropics without leaving home.

Tools and Equipment

Prep Time 20 mins Cook Time 10 mins Total Time 30 mins Difficulty: Beginner Servings: 4 Calories: 425.12 Best Season: Summer

Ingredients

For the Salad:

For the Lime Cilantro Vinaigrette:

Step-by-Step Instructions

Creating the Lime Cilantro Vinaigrette:

  1. In a mixing bowl, combine the fresh lime juice, extra-virgin olive oil, minced garlic, finely chopped cilantro, honey or agave nectar, and a pinch of salt and pepper.
  2. Whisk the ingredients together until well emulsified. Taste and adjust the seasoning if needed. Set the vinaigrette aside.

Cooking the Shrimp:

  1. Heat a large skillet or sauté pan over medium-high heat.

  2. Add a drizzle of olive oil to the pan.

  3. Once the oil is hot, add the peeled and deveined shrimp in a single layer. Avoid overcrowding the pan; cook in batches if necessary.

  4. Sauté the shrimp for 2-3 minutes on each side or until they turn pink and opaque. Be careful not to overcook them, as shrimp can become rubbery if overdone.

  5. Remove the cooked shrimp from the heat and set them aside.

Assembling the Salad:

  1. In a large mixing bowl, combine the mixed greens, diced mango, sliced avocado, thinly sliced red and yellow bell peppers, thinly sliced red onion, and chopped fresh cilantro.

  2. Drizzle the lime cilantro vinaigrette over the salad ingredients.

  3. Gently toss the salad to coat the ingredients evenly with the dressing.

  4. Arrange the salad on individual plates or bowls.

  5. Top each serving with the cooked shrimp.

  6. Garnish the Shrimp, Mango, and Avocado Salad with fresh lime wedges.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 425.12kcal
% Daily Value *
Total Fat 23.77g37%
Saturated Fat 3.42g18%
Cholesterol 182.95mg61%
Sodium 363.07mg16%
Potassium 1112.74mg32%
Total Carbohydrate 32.31g11%
Dietary Fiber 7.8g32%
Sugars 20.35g
Protein 26.81g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.

Note

Tips and Variations:
  • To make this salad vegan, simply substitute the honey with agave nectar or maple syrup in the lime cilantro vinaigrette.
  • Customize the salad with your favorite ingredients, such as cherry tomatoes, cucumber, or thinly sliced radishes.
  • Add a kick of heat by including some finely chopped jalapeño or a dash of hot sauce in the dressing.
  • For a gluten-free option, ensure that your vinaigrette ingredients are gluten-free, as some soy sauces may contain gluten.
Serving Suggestions:
  • This Shrimp, Mango, and Avocado Salad is a complete meal on its own, but it also pairs wonderfully with grilled seafood, chicken, or tofu. It's perfect for a light lunch, a refreshing appetizer at a summer gathering, or a healthy side dish for your next barbecue.
Allergen Information:

Here's what you need to know about allergens in Shrimp, Mango, and Avocado Salad:

  • Crustacean Allergy: Shrimp is a crustacean, and people with crustacean allergies should avoid this dish. Consider substituting the shrimp with another protein source, such as grilled chicken or tofu, to make the salad safe for those with this allergy.

  • No Common Allergens: Apart from the shrimp, this salad doesn't contain other common allergens. It's a gluten-free and dairy-free dish.

Wine or Drink Pairing:

Pairing a beverage with Shrimp, Mango, and Avocado Salad can enhance your dining experience:

  • White Wine: A crisp, unoaked Chardonnay, Sauvignon Blanc, or a Spanish Albariño complements the seafood and adds a touch of acidity to balance the salad's sweetness.

  • Margarita: The combination of mango and avocado goes beautifully with a classic lime margarita, offering a refreshing contrast to the salad's flavors.

  • Iced Tea: A chilled herbal tea or a fruity iced tea can be a non-alcoholic alternative that pairs well with this salad.

Storage and Leftovers:

Here's how to handle storage and leftovers of Shrimp, Mango, and Avocado Salad:

  • Refrigeration: If you have leftovers, store the salad in an airtight container in the refrigerator. The salad should be consumed within 1-2 days.

  • Dressing Separation: Avocado can oxidize and discolor over time, so consider storing the dressing separately from the salad and drizzle it just before serving. You can also add an extra squeeze of fresh lime to maintain the salad's freshness.

  • Shrimp Quality: If you're working with pre-cooked shrimp, ensure it was stored properly and hasn't been sitting in the fridge for an extended period before using it in the salad.

Keywords: Shrimp Mango Avocado Salad, Tropical Salad, Seafood Salad, Summer Salad, Healthy Salad, Lime Cilantro Vinaigrette.

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