Mango Avocado Shrimp Salad | Downshiftology

This mango avocado shrimp salad is the pure definition of summertime in a bowl. It’s a simple mix of sweet, bright flavors and refreshing, crunchy textures that satisfies the belly instantly on a warm, sunny day.

Photo: Gayle McLeod

Why You’ll Love This Mango Avocado Shrimp Salad

I’m calling it now—this mango avocado shrimp salad is going to be the summer salad (and a Downshifter favorite). Out of all the summer salads I have on this website, my classic shrimp salad has been such a fan favorite. So, I decided to give it a fresh, seasonal spin with two of my favorite ingredients: sweet mango and creamy avocado. And wow, this combo truly captures all the flavors I love about summertime! Here’s what else you’ll love about my salad recipe:

It’s easy and healthy. Those are two things I always strive for in all my salads!
It will surely impress. Whether you’re serving it up as a light dinner or a crowd-pleasing side at a cookout.
It comes together quickly. Just slice and dice a few fruits and veggies while you’re cooking the shrimp.

Mango Avocado Shrimp Salad Ingredients

Shrimp: I recommend smaller shrimp for this recipe, in the 40 to 60 per pound range. That way, they’re more bite-sized. If you only have large or jumbo shrimp, just slice them into smaller pieces.
Mango: Grab some sweet, juicy mangoes during the peak summer season!
Vegetables: This salad is a creamy, crunchy blend of avocado, celery, red bell peppers, and red onion.
Cilantro: This adds a fresh herbal twist!
Honey Lime Dressing: It’s a simple blend of olive oil, lime juice, honey, garlic, salt, and black pepper.

Find the printable recipe with measurements below.

How To Make It

Step one: Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until they’re pink and cooked through. While the shrimp are cooking, prepare an ice water bath. Using a skimmer, transfer the shrimp to the ice bath and let them cool for 3 minutes. Then drain in a colander.

Step two: In a large mixing bowl, combine the shrimp, mango, avocado, celery, bell pepper, cilantro, and red onion.

Ingredients for mango avocado shrimp salad in a bowl.

Step three: In a small bowl, whisk together the olive oil, lime juice, honey, garlic, salt, and pepper to make the dressing. Pour the dressing over the salad and gently toss to combine.

More Summer Salad Recipes

If you make this mango avocado shrimp salad recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.

Description

This mango avocado shrimp salad is sweet, crunchy, and tossed in a fresh honey lime dressing. It’s the ultimate refreshing summer salad! Watch the video below to see how I make this in my kitchen.

Cook the shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
Make an ice water bath. While the shrimp are cooking, prepare an ice water bath. Remove the shrimp to the ice water bath using a skimmer. Let them cool for 3 minutes, then drain them in a colander.
Make the salad. Add the shrimp, mango, avocado, celery, bell pepper, cilantro, and red onion to a mixing bowl.
Make the dressing. In a small bowl, stir together the olive oil, lime juice, honey, garlic, salt, and pepper.
Toss with the dressing. Pour the dressing on top of the salad and stir to combine.

For storage: Since this salad contains avocado, I recommend storing it in the fridge for no more than 3 days.
For making ahead: Prep all the ingredients, except for the avocado, a day in advance and store them in the fridge. When you’re ready to serve, simply slice the avocado and toss everything together.

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Lisa recipe testing the mango avocado shrimp salad.

Behind The Scenes

Often times after I test a recipe I give leftovers to Emily, my brother, or other family or friends. But when I had leftovers of this recipe, I kept them all to myself, lol!

Not only did I want to selfishly indulge and eat it all, but I also wanted to see how long it would take for the avocado to brown. I was a bit worried that this salad may only last a day in the fridge, but I’m happy to report that it lasted for a solid three days. Of course, there was a smidge of browning, but not enough to dissuade me from eating it again and again.