Fresh Mango Avocado Shrimp

This mango avocado shrimp salad combines sweet fruit, creamy avocado, and spiced shrimp for a refreshing meal that's perfect for warm weather dining. The contrast of the chili-seasoned shrimp against the sweetness of mango creates a delightful balance that keeps you coming back for more.

I first made this salad for a beach picnic last summer, and it's become my go-to for impressing guests without spending hours in the kitchen. The bright colors alone make everyone eager to dig in.

Ingredients

• Raw shrimp: provides lean protein and takes on flavors beautifully choose wild-caught when possible for best flavor
• Chili powder: adds warmth without overwhelming heat use a fresh bottle for most vibrant flavor
• Mango: delivers natural sweetness and tropical flavor select slightly firm ones with a fruity aroma
• Avocado: contributes creamy texture and healthy fats pick ones that yield slightly to gentle pressure
• Red onion: adds essential bite and color dice finely for best distribution
• Jalapeño: brings controlled heat that balances the sweetness remove seeds for milder flavor
• Fresh cilantro: contributes bright herbaceous notes essential for authentic flavor
• Lime juice: acts as the dressing while preventing avocado browning use freshly squeezed for best results

Step-by-Step Instructions

Prepare the shrimp:

Pat your shrimp completely dry with paper towels to ensure proper browning. In a small bowl, thoroughly mix your chili powder, paprika, salt, and cayenne until evenly combined. Sprinkle this mixture over the shrimp and use your hands to massage the seasonings into each piece, ensuring even coverage for consistent flavor throughout.

Sauté to perfection:

Heat your skillet until it's properly hot before adding cooking spray. This prevents sticking and promotes better caramelization. Arrange each shrimp with space between them this allows steam to escape and creates better browning. Watch carefully as they cook, turning each one individually once the first side develops a slight crust with pink color showing through.

Cool and prep:

After cooking, allow the shrimp to cool completely before cutting into bite-sized pieces. Rushing this step will cause the warm shrimp to begin cooking the delicate avocado and mango when mixed. Place in refrigerator for at least 15 minutes to chill thoroughly.

Assemble with care:

When dicing mango and avocado, aim for consistent size pieces approximately half-inch cubes for the best eating experience. Add all ingredients to a wide, shallow bowl rather than a deep one to allow for gentle folding without crushing the delicate components.

Dress thoughtfully:

Start with the juice of three limes, fold gently to incorporate, then taste before adding more. The goal is bright acidity that enhances but doesn't overpower the other flavors. Let the dressed salad rest for a few minutes before final tasting to allow flavors to meld.

Pin it

The jalapeño is actually my secret weapon in this recipe. My grandmother taught me that removing the seeds but keeping a bit of the white membrane allows for controlled heat that builds gradually without overwhelming the palate. I remember her showing me this technique while making ceviche during summer visits to her coastal home.

Serving Suggestions

This versatile salad works beautifully as both a main dish or an impressive side. For a complete meal, serve it atop a bed of butter lettuce or with warm corn tortillas on the side. It also makes an outstanding appetizer when served with blue corn tortilla chips for scooping. The contrast of the crunchy chips against the tender salad creates a textural experience your guests will love.

Make-Ahead Tips

While this salad is at its absolute best when freshly made, you can prepare components ahead of time to streamline assembly. Cook and refrigerate the shrimp up to a day ahead, and chop all vegetables except the avocado. Store everything separately, then combine with freshly diced avocado and lime juice just before serving. If you must make the entire salad ahead, add an extra squeeze of lime juice over the top and press plastic wrap directly onto the surface to minimize avocado browning.

Flavor Variations

The beauty of this recipe lies in its adaptability. For a tropical twist, add diced pineapple alongside the mango. Need more substance? Fold in cooked quinoa or black beans for additional protein and fiber. Those who enjoy heat can leave some jalapeño seeds in or add a dash of hot sauce to the dressing. For an Asian-inspired variation, replace the chili seasoning with a combination of ginger, garlic, and a splash of sesame oil.

Frequently Asked Questions

→ Can I make this salad ahead of time?

Yes, you can prepare the ingredients and combine them shortly before serving for the best texture and flavor.

→ What can I use instead of mango?

Pineapple or peaches are great substitutes that also offer a sweet and tangy flavor.

→ How do I know if the shrimp are cooked?

The shrimp are done when they turn opaque and firm, with a light pink color.

→ Can I make this salad spicier?

You can add extra cayenne pepper to the shrimp seasoning or leave the jalapeno seeds in the salad.

→ What pairs well with this salad?

This salad pairs well with tortilla chips, grilled bread, or as a filling for tacos or lettuce wraps.