Summertime brings a delightful escape, and nothing embodies that vibe quite like a Tropical Mango Avocado Salad with Grilled Shrimp. As I whipped up this refreshing salad, the sweet aroma of ripe mango mingled with the rich creaminess of avocado, only to be elevated by perfectly spiced shrimp dancing on the grill. Not only is this summer salad a vibrant centerpiece for any gathering, but it also takes a mere 30 minutes to prepare—ideal for those busy weeknights or leisurely weekend lunches. With its tropical flair and nourishing ingredients, this dish is sure to impress your family and friends while keeping your taste buds happy. Curious about how to create this festive blend of flavors? Let’s dive in!
Why is this salad a must-try?
Quick Preparation: In just 30 minutes, you can whip up a vibrant salad that’s perfect for any occasion.
Tropical Flavor Explosion: The combination of mango and avocado brings a delightful sweetness and creaminess that transports you to a sunny paradise.
Fresh & Nutritious: Packed with protein from grilled shrimp and healthy fats from avocado, this dish is not only delicious but also nourishing.
Versatile Options: Feel free to substitute the shrimp with grilled chicken or tofu, making this salad adaptable for various dietary preferences.
Crowd-Pleasing Appeal: Whether you’re hosting a backyard BBQ or just enjoying a family dinner, this salad is sure to impress your guests just like my Mandarin Orange Salad.
Elevated Presentation: With its stunning colors akin to a tropical sunset, it’s a feast for the eyes and the palate, making it a great addition to your meal rotation.
Mango Avocado Salad with Shrimp Ingredients
• Get ready to create a flavor-packed dish that screams summer with fresh ingredients!
For the Shrimp
- Shrimps/Prawns – 500 grams, cleaned and washed; provides protein and a savory element to the salad.
- Red Paprika – 1 teaspoon; adds mild heat and vibrant color.
- Taco Seasoning Mix – 1 teaspoon; enhances flavor with a mix of spices—substitute with chili powder for a similar taste.
- Salt – To taste; essential for seasoning.
- Olive Oil – 1 teaspoon; used for grilling shrimp to add moisture.
For the Salad
- Ripe Mango Pulp – 1 cup diced + ¼ cup for dressing; provides sweetness and a tropical flavor—substitute with peach puree if necessary.
- Ripe Avocado – 1 cup diced; adds creaminess and can be swapped with diced cucumbers for a lighter option.
- Red Bell Pepper – 1 cup diced; adds crunch and sweetness—green bell pepper can be used for a slightly different taste.
- Onion – ½ cup diced; contributes flavor—use green onions for a milder profile.
- Green Chilli – 1 sliced; provides heat—omit for a mild version.
- Fresh Coriander Leaves – ¼ cup; adds freshness—replace with parsley if unavailable.
For the Dressing
- Garlic Clove – 1; enhances flavor—omit for a milder taste.
- Red Chilli – 1; adds spice—adjust based on heat preference.
- Black Pepper – ½ teaspoon; enhances overall flavor.
- Extra Virgin Olive Oil – ¼ cup; used in dressing for richness.
- Juice of 1 Lemon – adds acidity to balance sweetness; substitute with lime juice if needed.
Enjoy gathering these ingredients and preparing the delightful Mango Avocado Salad with Shrimp—a dish that’s sure to brighten your summer days!
Step‑by‑Step Instructions for Mango Avocado Salad with Shrimp
Step 1: Marinate & Grill Shrimp
Start by cleaning and patting dry your shrimp. In a bowl, combine the shrimp with paprika, taco seasoning, and salt, ensuring they’re evenly coated. Let them marinate for 10 minutes while you heat a grill pan over medium-high heat. Add a teaspoon of olive oil to the pan and grill the shrimp for 5-7 minutes until they turn pink and opaque. Remove them from the heat and set aside to cool.
Step 2: Prepare Dressing
In a food processor, blend ¼ cup of diced mango pulp, fresh coriander leaves, garlic clove, red chili, salt, black pepper, extra virgin olive oil, and lemon juice until smooth. Tweak the seasoning if needed; you want a balanced flavor that complements the Mango Avocado Salad with Shrimp. Once mixed, cover the dressing and chill in the refrigerator for about 10 minutes to let the flavors meld together.
Step 3: Assemble Salad
In a large mixing bowl, add the diced mango, avocado, red bell pepper, onion, and the grilled shrimp that have cooled down. Gently pour the chilled dressing over the salad ingredients. Toss everything lightly to combine, making sure the salad is evenly coated. The colors should be vibrant and inviting, typical of a refreshing Mango Avocado Salad with Shrimp.
Step 4: Garnish & Serve
Once assembled, transfer the salad to a serving platter or individual bowls. Garnish with extra chopped coriander leaves for a fresh touch. Serve immediately to enjoy the superb freshness of the dish. The combination of sweet mango, creamy avocado, crunchy bell pepper, and juicy shrimp will make this salad a true delight for any summer gathering.
Make Ahead Options
These Tropical Mango Avocado Salad with Grilled Shrimp are perfect for meal prep enthusiasts! You can marinate the shrimp up to 24 hours in advance, which allows the flavors to penetrate deeply. Additionally, you can prepare the dressing and store it in an airtight container in the refrigerator for up to 3 days; this keeps it fresh and flavorful. As for the salad ingredients, chop the mango, avocado, red bell pepper, and onion 24 hours ahead, but mix them just before serving to ensure the avocado stays vibrant and doesn’t brown. When you’re ready to serve, simply grill the shrimp, toss everything together, and drizzle with homemade dressing for a quick and effortless meal that’s just as delicious as when freshly prepared!
Helpful Tricks for Mango Avocado Salad with Shrimp
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Use Fresh Ingredients: Opt for ripe, in-season mangoes and avocados for the best flavor. Overripe or under-ripe fruits can affect the salad’s overall taste.
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Marinate Effectively: Allow the shrimp to marinate for at least 10 minutes so the flavors penetrate. This step helps enhance their taste in the Mango Avocado Salad with Shrimp.
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Grill with Care: Be sure to grill shrimp until they are opaque and firm. Avoid overcooking as it can lead to rubbery shrimp and affect texture.
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Chill the Dressing: After preparing the dressing, refrigerate it for 10 minutes to allow the flavors to meld. A chilled dressing provides a refreshing contrast to the warm grilled shrimp.
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Toss Gently: When combining the salad ingredients, toss gently to prevent mashing the avocado. This helps maintain appealing textures throughout the Mango Avocado Salad with Shrimp.
Mango Avocado Salad with Shrimp Variations
Feel free to customize your Tropical Mango Avocado Salad with Grilled Shrimp to match your cravings or dietary needs!
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Chicken Substitute: Swap the shrimp for grilled chicken for a heartier protein option. The flavors still complement the salad beautifully.
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Vegetarian Option: Replace shrimp with grilled tofu to create a vibrant vegetarian dish that’s just as satisfying!
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Nutty Crunch: Add sliced almonds or walnuts for an extra crunch that enhances the salad’s texture and nutty flavors. It’s a delightful twist!
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Spicy Kick: Toss in sliced jalapeños along with the green chili for those who enjoy a spicier version of this tropical delight. Feel free to adjust the heat to suit your palate!
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Creamy Avocado Replacement: Diced cucumbers work in place of avocado if you’re looking for a lighter, crunchy element in the salad. They bring a refreshing twist that pairs well with the mango.
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Mixed Greens Boost: Incorporate a handful of mixed greens or baby spinach for added volume and nutritional benefits, making the salad even more delightful and filling.
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Sweet Citrus Dressing: For a fruity kick, mix in some orange juice to the dressing, creating a citrusy boost that complements the mango splendidly. It’s like sunshine on a plate!
Don’t forget, this salad pairs wonderfully with my Winter Salad Festive or my refreshing Pineapple Cucumber Salad. Have fun experimenting with flavors!
What to Serve with Mango Avocado Salad with Shrimp
This vibrant salad pairs beautifully with various sides, creating a meal bursting with flavor and freshness.
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Crispy Tortilla Chips: Their crunch adds a fun texture that complements the salad’s creaminess, perfect for scooping up the deliciousness!
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Quinoa Pilaf: Fluffy quinoa seasoned with herbs offers a hearty contrast, enhancing the tropical flair while providing a nutritious boost.
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Garlic Bread: Warm, toasty slices with a hint of garlic provide a satisfying base, turning your meal into a comforting experience.
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Coconut Rice: The subtle sweetness of coconut rice ties in beautifully with the tropical notes of the salad, wrapping your taste buds in an island getaway.
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Grilled Veggies: Colorful seasonal vegetables grilled to perfection bring out smoky flavors, enhancing the freshness of the mango and shrimp. Sprinkling with lemon juice elevates the taste.
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Chilled White Wine: A crisp, chilled Sauvignon Blanc complements the tropical flavors, making for a delightful dining experience.
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Fruit Sorbet: Finish off your meal with a light mango or coconut sorbet for a refreshing and sweet contrast to the savory flavors of the salad.
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Caprese Skewers: The combination of fresh mozzarella, basil, and tomatoes on skewers brings a vibrant, Italian twist to your meal that pairs surprisingly well with the shrimp.
How to Store and Freeze Mango Avocado Salad with Shrimp
Fridge: Store any leftover Mango Avocado Salad in an airtight container for up to 2 days. To keep the avocado from browning, sprinkle lemon juice on exposed surfaces.
Freezer: It’s best to avoid freezing the entire salad, as the avocado and mango can become mushy. However, grilled shrimp can be frozen separately in a sealed bag for up to 3 months and added later.
Reheating: If using frozen shrimp, thaw in the fridge overnight before reheating in a skillet over medium heat until warmed through (about 5 minutes). Combine with fresh ingredients just before serving for the best flavor.
Preparation Tip: If making ahead, store the dressing separately and combine all components right before serving to maintain freshness.
Mango Avocado Salad with Shrimp Recipe FAQs
How do I choose ripe avocados and mangoes?
Absolutely! When selecting avocados, look for ones that yield slightly to pressure, indicating they are ripe. They should be dark green, not black. For mangoes, choose those that have a firm texture and a bit of give when gently squeezed, with a sweet aroma at the stem end. Avoid any with dark spots or wrinkles.
What is the best way to store leftover Mango Avocado Salad?
The salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. To prevent the avocado from browning, sprinkle a little lemon juice over the exposed surfaces before sealing it. Just remember, the longer it’s stored, the softer and less appealing it may become.
Can I freeze the Mango Avocado Salad?
It’s best to avoid freezing the entire salad, as both the avocado and mango may become mushy upon thawing. However, grilled shrimp can be frozen separately! To do this, place them in a sealed bag and freeze for up to 3 months. When ready to use, thaw in the fridge overnight, then warm them up in a skillet before adding to fresh salad ingredients.
What if my shrimp come out rubbery?
Very well! If shrimp turn out rubbery, it usually means they were overcooked. To prevent this, cook them just until they are opaque and firm, taking around 5-7 minutes on a hot grill. Also, ensure you’re using fresh shrimp, as sometimes frozen ones can lead to texture issues if they’ve been thawed and refrozen. Adjust grilling time based on the size of the shrimp!
Are there any dietary considerations I should be aware of with this recipe?
Of course! This salad is generally gluten-free, but double-check your seasoning mix for any hidden gluten if that’s a concern. If there are allergies in your group, remember that avocado and shrimp are common allergens. If you’ll be serving guests with dietary restrictions, consider substituting shrimp with grilled chicken or tofu to accommodate everyone.
Mango Avocado Salad with Shrimp: A Refreshing Tropical Delight
Ingredients
Equipment
Method
- Start by cleaning and patting dry your shrimp. In a bowl, combine the shrimp with paprika, taco seasoning, and salt, ensuring they're evenly coated. Let them marinate for 10 minutes while you heat a grill pan over medium-high heat. Add a teaspoon of olive oil to the pan and grill the shrimp for 5-7 minutes until they turn pink and opaque. Remove them from the heat and set aside to cool.
- In a food processor, blend ¼ cup of diced mango pulp, fresh coriander leaves, garlic clove, red chili, salt, black pepper, extra virgin olive oil, and lemon juice until smooth. Tweak the seasoning if needed; you want a balanced flavor.
- In a large mixing bowl, add the diced mango, avocado, red bell pepper, onion, and the grilled shrimp that have cooled down. Gently pour the chilled dressing over the salad ingredients. Toss everything lightly to combine.
- Once assembled, transfer the salad to a serving platter or individual bowls. Garnish with extra chopped coriander leaves for a fresh touch. Serve immediately.
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