Spicy Shrimp Mango Avocado Salad

Why You’ll Love This Recipe

• Tropical Flavors: Sweet mango and creamy avocado pair beautifully with the spiced shrimp.

• Quick & Easy: Ready in under 30 minutes and perfect for busy days.

• Healthy & Light: Packed with protein, healthy fats, and fresh veggies.

• Versatile: Serve it with chips, in tacos, or over greens for a complete meal.

Ingredients

• 1 lb raw shrimp (medium or large, peeled and deveined)

• 1 large mango, diced

• 1 large avocado, diced

• 1/4 cup red onion, finely diced

• 1 jalapeño, deseeded and minced

• 1/4 cup fresh cilantro, chopped

• Juice of 1 lime

• 1 tsp chili powder

• 1/2 tsp paprika

• 1/4 tsp cayenne pepper (optional)

• Salt, to taste

• Cooking spray or olive oil for sautéing

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Season and Cook Shrimp

Season the shrimp with chili powder, paprika, cayenne (if using), and salt. Heat a skillet over medium-high heat, spray with cooking spray, and sauté the shrimp for 1-2 minutes on each side until pink and opaque. Remove from heat and let cool. Once cooled, chop into bite-sized pieces.

Step 2: Prepare the Salad

In a large mixing bowl, combine the diced mango, avocado, red onion, jalapeño, and cilantro.

Step 3: Toss with Lime Juice

Add the cooled shrimp to the bowl and squeeze fresh lime juice over the top. Gently toss to combine.

Step 4: Serve

Serve the salad chilled with tortilla chips, as a taco filling, or over a bed of greens.

Servings and Timing

This recipe serves 4 and takes about 25 minutes to prepare.

Variations

• Spicy Kick: Add more jalapeños or hot sauce for extra heat.

• Tropical Twist: Add pineapple or papaya for a fruity variation.

• Make It a Meal: Serve it in tacos, over rice, or as a topping for tostadas.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days. Note that the avocado may brown over time.

• Reheating: This salad is best served cold and doesn’t require reheating.

FAQs

Can I make this salad in advance?

You can prep the shrimp and vegetables ahead of time, but it’s best to add the avocado just before serving to prevent browning.

Can I use cooked shrimp?

Yes, you can use pre-cooked shrimp, but be sure to adjust the cooking time and seasoning accordingly.

Can I make this salad without cilantro?

Yes, you can omit cilantro or use fresh parsley for a different flavor.

Conclusion

The Spicy Shrimp Mango Avocado Salad is a delightful combination of tropical flavors and spicy shrimp that’s sure to impress. Whether served as an appetizer, side dish, or main course, it’s a versatile and refreshing addition to any meal!

Spicy Shrimp Mango Avocado Salad

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Spicy Shrimp Mango Avocado Salad is a fresh and vibrant dish with a perfect balance of sweet mango, creamy avocado, and spiced shrimp. Topped with a tangy lime dressing and cilantro, this easy-to-make salad is ideal for summer meals, appetizers, or a light lunch.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Salad, Seafood, Healthy
• Method: Stovetop
• Cuisine: Mexican-Inspired
• Diet: Gluten Free

Ingredients

For the Salad:

1 lb raw shrimp (medium or large, peeled and deveined)

1 large mango, diced

1 large avocado, diced

1/4 cup red onion, finely diced

1 jalapeño, deseeded and minced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

For the Seasoning:

1 tsp chili powder

1/2 tsp paprika

1/4 tsp cayenne pepper (optional)

Salt, to taste

For Cooking:

Cooking spray or olive oil for sautéing

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Instructions

• Season and Cook Shrimp:

  • Season the shrimp with chili powder, paprika, cayenne (optional), and salt.

  • Heat a skillet over medium-high heat, spray with cooking spray, and sauté the shrimp for 1-2 minutes on each side until pink and opaque.

  • Remove from heat and let cool, then chop into bite-sized pieces.

• Prepare the Salad:

  • In a large mixing bowl, combine the diced mango, avocado, red onion, jalapeño, and cilantro.

• Toss with Lime Juice:

  • Add the cooled shrimp to the bowl, and squeeze fresh lime juice over the top. Gently toss to combine.

• Serve:

  • Serve the salad chilled with tortilla chips, as a taco filling, or over a bed of greens.

Notes

Variations:

Spicy Kick: Add more jalapeños or hot sauce for extra heat.

Tropical Twist: Add pineapple or papaya for a fruity variation.

Make It a Meal: Serve it in tacos, over rice, or as a topping for tostadas.