Juicy poached shrimp, sweet mango, creamy avocado, and plenty of fresh lime come together in this bright, colorful summer salad. Serve it on its own, with tortilla chips, or tucked into tacos as an appetizer, side dish, or light main course.
Shrimp Mango Avocado Salad is cool, colorful, and full of contrasting textures, tender shrimp, juicy mango, creamy avocado, crisp red onion, and a bright lime dressing that brings everything together.
My dad came up with this recipe years ago, and it has become a family staple, especially on hot summer days. I have brought it to several family events, and every time, the bowl is completely cleaned out.
One of my favorite things about this recipe is how versatile it is. It can be served as an appetizer, side dish, or even the main course. Eat it straight from the bowl, serve it with tortilla chips for scooping, or spoon it into warm tortillas for easy summer tacos.
Recipe Summary
Shrimp Mango Avocado Salad combines gently poached shrimp with ripe mango, creamy avocado, red onion, cilantro, and a bright lime and olive oil dressing. It is a refreshing summer recipe that can be served alone, with tortilla chips, or in tacos as an appetizer, side dish, or light main course.
⏱️ 25 minutes · 🍽️ Serves 4 · 📊 Easy · 🥗 Gluten-free
Why You’ll Love Shrimp Mango Avocado Salad
- Serve it your way: Enjoy it on its own, scoop it up with tortilla chips, or spoon it into warm tortillas for fresh shrimp tacos.
- Perfect for any part of the meal: It works just as well as an appetizer or side dish as it does a light main course.
- Made for hot summer days: Everything is cool, citrusy, colorful, and refreshing.
- Easy to prepare ahead: Poach the shrimp and prep most of the ingredients in advance, then add the avocado and dressing before serving.
- A family favorite: My dad created this recipe years ago, and it has become one of our most requested summer dishes.
Ingredients
- Shrimp: Use peeled and deveined shrimp for easy preparation. Medium or large shrimp both work well.
- Lime peel: Adds a light citrus aroma to the poaching liquid without making the shrimp sharply acidic.
- Parsley stems: Gently flavor the poaching liquid and are a great way to use a part of the herb that is often discarded.
- Peppercorns: Add mild warmth and depth to the shrimp as they cook.
- Mango: Choose a ripe mango that is sweet and fragrant but still firm enough to dice cleanly.
- Avocado: Adds richness and a creamy texture that balances the lime and red onion.
- Red onion: Brings crunch and a sharp, savory contrast to the sweet mango.
- Cilantro: Adds freshness and gives the salad its bright, summery flavor.
- Lime juice: Forms the base of the dressing and keeps the salad tasting light and lively.
- Olive oil: Softens the acidity of the lime juice and brings the dressing together.
- Salt and pepper: Bring all the fresh flavors into balance.
How to Make Shrimp Mango Avocado Salad
- Prepare the poaching liquid. Fill a medium pot with about 4 cups of water. Add the lime peel, parsley stems, and peppercorns, then bring the water to a gentle boil.
- Poach the shrimp. Reduce the heat to a steady simmer and add the shrimp. Cook for 1 to 3 minutes, depending on their size, until they are pink, lightly curled, and opaque throughout.
- Stop the cooking. Immediately drain the shrimp and transfer them to a bowl of ice water. Let them sit just until fully cooled, then drain and pat them very dry.
- Chop the shrimp. Cut the cooled shrimp into bite-sized pieces and transfer them to a large mixing bowl.
- Prepare the salad. Dice the mango, avocado, and red onion, then chop the cilantro. Add everything to the bowl with the shrimp.
- Make the dressing. Whisk together the lime juice, olive oil, salt, and pepper until lightly emulsified.
- Dress and serve. Pour the dressing over the salad and toss gently, taking care not to mash the avocado. Taste, adjust the seasoning, and serve chilled or at cool room temperature.
Tips and Tricks
- Do not skip the ice bath. It stops the shrimp from continuing to cook and keeps them tender and juicy.
- Keep the poaching liquid at a simmer rather than a rapid boil. Aggressive heat can make shrimp firm and rubbery.
- Pat the shrimp dry before adding them to the salad so excess water does not dilute the dressing.
- Use a mango and avocado that are ripe but still slightly firm. Very soft fruit will break down while tossing.
- Add the avocado close to serving for the cleanest texture and color.
- Toss the salad gently with a large spoon or silicone spatula rather than aggressively stirring it.
- For tacos, warm corn or flour tortillas just before serving and add the salad with a spoon, leaving behind any excess liquid.
Substitutions
- Parsley stems can be replaced with cilantro stems in the poaching liquid for a stronger cilantro flavor.
- Red onion can be replaced with finely diced shallot for something slightly milder.
- Lemon peel and juice can be used instead of lime, though the finished flavor will be softer and less tropical.
- Cooked lobster, crab, or scallops can replace the shrimp, but the cooking method and timing will need to be adjusted.
- For a little heat, add finely chopped jalapeño or serrano pepper.
Leftovers
This salad is best the day it is assembled, especially once the avocado has been added.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The shrimp will remain flavorful, but the avocado may darken and soften, and the mango will release some juice.
For the best make-ahead results, poach and chop the shrimp, prepare the mango, onion, cilantro, and dressing, then refrigerate everything separately. Add the avocado and toss the salad shortly before serving.
FAQ
Yes. Poach the shrimp and prepare the mango, red onion, cilantro, and dressing up to one day ahead. Store everything separately, then add the avocado and toss shortly before serving.
Poaching cooks the shrimp gently and keeps their flavor clean, delicate, and refreshing. It also makes the salad easy to prepare in advance and serve chilled.
Yes, though freshly poached shrimp will have a more tender texture and better flavor. When using precooked shrimp, make sure they are fully thawed, drained, and patted dry.
Serve it chilled on its own as an appetizer, side dish, or light main course. It is also delicious with tortilla chips for scooping or spooned into warm corn or flour tortillas for easy shrimp tacos.
Shrimp Mango Avocado Salad
Ingredients
- 1 pound shrimp, peeled and deveined
- Peel from 1/2 lime
- 5 parsley stems
- 5 peppercorns
- 1 mango, peeled and diced
- 2 small avocados, or 1 large avocado, diced
- 1/2 small red onion, diced
- 1 small bunch cilantro, chopped
- Juice of 2 limes
- 1/4 cup olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Fill a medium pot with about 4 cups of water. Add the lime peel, parsley stems, and peppercorns. Bring to a gentle boil.
- Reduce the heat to a simmer. Add the shrimp and cook until just pink and opaque, about 1 to 3 minutes, depending on their size.
- Drain the shrimp and immediately transfer them to an ice bath. Once cool, drain, pat dry, and chop into bite-sized pieces.
- Add the shrimp to a large bowl with the mango, avocado, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently until evenly combined.
- Taste, adjust the seasoning, and serve chilled or at cool room temperature, either alone, with tortilla chips, or spooned into warm tortillas.
