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–+ servings
avocado shrimp salad with mango dressing.
Julia

Mango Shrimp Salad With Cooked Shrimp and Avocado

5 from 1 vote
Enjoy the perfect blend of flavors with this refreshing mango shrimp salad recipe, featuring perfectly cooked shrimp and creamy avocado. This flavorful dish is perfect for lunch or dinner.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Salad
Cuisine: American
Calories: 773
Ingredients Method Nutrition Notes

Ingredients
  

For Shrimp
  • 1 pound shrimp
  • ¼ teaspoon sweet paprika or smoked paprika
  • salt to taste
  • a pinch of chili powder
  • cooking oil for cooking shrimp
For Salad
  • ¾ cup bell pepper I used yellow, cut into stripes
  • 1 large avocado sliced into larger cubes
  • 1 large ripe mango sliced into cubes
  • 4 cup roma lettuce roughly chopped
  • 1 cup cherry tomato cut in half
  • ¼ cup red onion sliced into thin half moon circles
  • ¼ cup cilantro
Curried Mango Dressing
  • ½ cup ripe mango chopped
  • 1 tablespoons lime juice
  • 1 teaspoon dijon mustard
  • ½ cup orange chopped
  • 1 teaspoon honey or use maple syrup
  • ¼ teaspoon ground ginger
  • ½ teaspoon curry powder or double this for a stronger curry flavor
  • ⅛ teaspoon kosher salt or fine sea salt
  • ¼ cup virgin olive oil good quality
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder

Method
 

  1. Season shrimp and cook for 1-2 minutes on both sides until it turns pink. Let the shrimp cool.
  2. To make the dressing, add all the ingredients to a food processor and pulse until smooth. Taste for seasoning and adjust salt and curry powder.
  3. Add all the salad ingredients into a bowl, season with salt, toss to combine. Add the shrimp and before serving drizzle with mango curried dressing.

Nutrition

Calories: 773kcalCarbohydrates: 52gProtein: 52gFat: 44gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 30gTrans Fat: 0.01gCholesterol: 365mgSodium: 473mgPotassium: 2004mgFiber: 15gSugar: 34gVitamin A: 12384IUVitamin C: 183mgCalcium: 249mgIron: 4mg

Notes

  • Make ahead. I like to assemble the fresh salad ingredients just before serving this salad, but you could make the curry mango dressing 2-3 days before and store it in an airtight jar in the fridge. The dressing will thicken as it sits in the fridge. Allow it to come to room temperature or add a splash of warm water or olive oil. 
  • Store leftover shrimp salad in an airtight container in the fridge for 1-2 days. Keep in mind that the fresh lettuce and salad ingredients will wilt and become soggy the longer this salad is kept in storage. 
    Due to the nature of fresh ingredients, I don’t recommend freezing this shrimp salad. 

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