This gorgeous Tropical Shrimp Salad with Mango and Avocado served in avocado boats or over salad greens makes a gorgeous appetizer and has delicious flavors in every bite!
Related recipe: Cilantro Lime Shrimp
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Shrimp and mango salad
What are your thoughts on the sweet and savory combination of seafood + mango? Me? I love it. I have a recipe for crab cakes with mango relish, blackened salmon with a mango black bean salsa, and of course this shrimp and avocado salad with mango.
The sweet juiciness of ripe mango goes perfectly with seafood. This salad has a citrusy mayo dressing with a few spices, sort of like a Caribbean-inspired aioli. Every bite has a nice combination of flavors and is just overall delicious.
I love serving this salad in the avocado skins (we call them "avocado boats") just because it's a cute and unique way to serve a seafood salad. Another great option is to just spoon the salad over a bed of baby arugula or mixed salad greens.
This salad makes a great appetizer or side dish.
Related recipe: Shrimp Stuffed Mini Bell Pepper Appetizer
Ingredients
For this recipe, I don't recommend "mise in place" (getting all the ingredients ready before getting started). I recommend chopping all the veggies while the shrimp is cooling.
- 12 ounces medium shrimp (uncooked, thawed if frozen), peeled, deveined, and tails removed
- 2 teaspoons chili powder
- 1 tablespoon olive oil
- 1 ripe mango, peeled and diced
- 1 avocado, diced (save the skins to serve the salad, if you like!)
- 1 bell pepper, diced into small pieces
- 2 scallions, diced
- 1 clove garlic, grated or minced
- ¼ cup mayo
- 1 tablespoon lime juice (about ½ lime)
- ¼ teaspoon ground cumin
- salt and pepper, to taste (about ¼ teaspoon each)
More easy shrimp recipes to try: Shrimp Fritters
Instructions
In a bowl, combine the shrimp with the chili powder, and season with a little salt. Preheat a large skillet with olive oil. Cook shrimp about 2 minutes per side, or until fully cooked. Place in a clean large bowl and allow to cool for a few minutes while you prepare the rest of the salad.
Add the rest of the ingredients and mix well. Taste and season with salt and pepper, if needed. Enjoy immediately or chill for 10 minutes before serving. Serve in avocado boats, or over arugula or other salad greens.
More easy shrimp recipes: Shrimp and Avocado Tostadas
Kate's cooking tips
- I like using small-medium shrimp so they are bite-sized. If you have larger shrimp, just chop them in half after they are cooked before mixing everything together.
- All the veggies should be diced about the same size.
- Add a little spice if you like with a finely minced jalapeño or a pinch of cayenne powder or red chili flakes.
- Fresh cilantro would be a nice addition here.
Related recipe: Calamari Salad
Related recipe: Creamy Cajun Shrimp Stuffed Avocados
Tropical Shrimp Avocado Salad Boats
Ingredients
- 12 oz medium shrimp (uncooked) peeled, deveined, and tails removed
- 2 teaspoons chili powder
- 1 tablespoon olive oil
- 1 mango diced
- 1 avocado diced (save the skins for serving, if you like)
- 1 bell pepper diced
- 2 scallions diced
- 1 garlic clove grated or minced
- ¼ cup mayonnaise
- 1 tablespoon lime juice (about ½ - 1 lime)
- ¼ teaspoon ground cumin
- salt and pepper to taste (about ¼ teaspoon each)
Instructions
- Mix together the shrimp with the chili powder, and season with salt and pepper. Preheat a large skillet with olive oil. Cook shrimp about 2 minutes per side, or until fully cooked. Place in a clean large bowl and allow to cool for a few minutes while you prepare the rest of the salad.
- Add the rest of the ingredients to the shrimp and mix well. Serve immediately or chill for 10 minutes before serving. Serve in avocado boats or over your favorite salad greens.
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Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
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