This mango avocado shrimp salad is the pure definition of summertime in a bowl. It’s a simple mix of sweet, bright flavors and refreshing, crunchy textures that satisfies the belly instantly on a warm, sunny day.
Why You’ll Love This Mango Avocado Shrimp Salad
I’m calling it now—this mango avocado shrimp salad is going to be the summer salad (and a Downshifter favorite). Out of all the summer salads I have on this website, my classic shrimp salad has been such a fan favorite. So, I decided to give it a fresh, seasonal spin with two of my favorite ingredients: sweet mango and creamy avocado. And wow, this combo truly captures all the flavors I love about summertime! Here’s what else you’ll love about my salad recipe:
- It’s easy and healthy. Those are two things I always strive for in all my salads!
- It will surely impress. Whether you’re serving it up as a light dinner or a crowd-pleasing side at a cookout.
- It comes together quickly. Just slice and dice a few fruits and veggies while you’re cooking the shrimp.
Mango Avocado Shrimp Salad Ingredients
- Shrimp: I recommend smaller shrimp for this recipe, in the 40 to 60 per pound range. That way, they’re more bite-sized. If you only have large or jumbo shrimp, just slice them into smaller pieces.
- Mango: Grab some sweet, juicy mangoes during the peak summer season!
- Vegetables: This salad is a creamy, crunchy blend of avocado, celery, red bell peppers, and red onion.
- Cilantro: This adds a fresh herbal twist!
- Honey Lime Dressing: It’s a simple blend of olive oil, lime juice, honey, garlic, salt, and black pepper.
Find the printable recipe with measurements below.
How To Make It
Step one: Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until they’re pink and cooked through. While the shrimp are cooking, prepare an ice water bath. Using a skimmer, transfer the shrimp to the ice bath and let them cool for 3 minutes. Then drain in a colander.
Step two: In a large mixing bowl, combine the shrimp, mango, avocado, celery, bell pepper, cilantro, and red onion.
Step three: In a small bowl, whisk together the olive oil, lime juice, honey, garlic, salt, and pepper to make the dressing. Pour the dressing over the salad and gently toss to combine.
More Summer Salad Recipes
- Chicken Salad: A summertime classic.
- Broccoli Salad: Always a party favorite.
- Potato Salad: Perfect blend of creamy and crunchy.
- Salmon Salad: Best summer salmon salad.
- Or any of these easy and healthy salad recipes!
If you make this mango avocado shrimp salad recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Glass Mixing Bowls Perfect for mixing all the components.
- Favorite Chef's Knife It slices seamlessly and is the perfect size!
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 2 large mango, diced
- 2 avocado, diced
- 2 celery ribs, sliced
- 1 red bell pepper, diced
- ¼ cup finely chopped cilantro
- ¼ cup finely chopped red onion
Honey Lime Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 1 garlic clove, minced
- kosher salt and ground black pepper, to taste
Instructions
- Cook the shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
- Make an ice water bath. While the shrimp are cooking, prepare an ice water bath. Remove the shrimp to the ice water bath using a skimmer. Let them cool for 3 minutes, then drain them in a colander.
- Make the salad. Add the shrimp, mango, avocado, celery, bell pepper, cilantro, and red onion to a mixing bowl.
- Make the dressing. In a small bowl, stir together the olive oil, lime juice, honey, garlic, salt, and pepper.
- Toss with the dressing. Pour the dressing on top of the salad and stir to combine.
Lisa’s Tips
- For storage: Since this salad contains avocado, I recommend storing it in the fridge for no more than 3 days.
- For making ahead: Prep all the ingredients, except for the avocado, a day in advance and store them in the fridge. When you’re ready to serve, simply slice the avocado and toss everything together.
Nutrition
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Behind The Scenes
Often times after I test a recipe I give leftovers to Emily, my brother, or other family or friends. But when I had leftovers of this recipe, I kept them all to myself, lol!
Not only did I want to selfishly indulge and eat it all, but I also wanted to see how long it would take for the avocado to brown. I was a bit worried that this salad may only last a day in the fridge, but I’m happy to report that it lasted for a solid three days. Of course, there was a smidge of browning, but not enough to dissuade me from eating it again and again. 😉
I tried this recipe, it’s so easy, fresh and delicious, you can eat it with tortilla tacos or snack with some chips, the mango give it a tasty flavor and I love it.
Hi Gabrielle – Happy to hear you loved this mango shrimp salad so much, especially in a taco form!
Delicious and so easy to make.
Wonderful! Glad you found this easy to whip up, Melissa.
We have made this salad three times in five days! A perfect summer salad, so packed with flavour and it comes together quickly and easily. It’s perfect as-is, but I want to try a version with chicken and maybe one with quinoa to switch it up. I think the dressing and mango juice would be great with quinoa.
Amazing! I’m so glad this has become a salad staple now, Jessica. I’m sure a chicken variation would be delicious.
This is one AMAZING shrimp salad. The assorted flavours go so well together, it is fresh, crisp, and soooo summery…. and quick “easy-peasy” to put together. It is a MUST have summer salad!!….
Thrilled to hear you’re loving this salad recipe, Dave!
This is very delicious! We ended up doubling the dressing amount, as we could barely taste it using the original portion. Well worth including in a picnic basket.
You can always tweak the recipe to your liking! Glad it was a hit, Larry.
I made this shrimp mango recipe and I ate it all in one day. Made it again the next day.
Hi Angela – Happy to hear you loved this shrimp salad so much!
Same with my wife and me… it is truly DELISH!!
Amazingly delicious 🤤
I’m so glad you enjoyed this shrimp salad, Liz!
The day this recipe came out, I knew I had to make it for my family’s summer grill out. As I was making it, my mom and I realized that we were both making downshiftology recipes!! We had never talked about it before, so it was a really funny (and delicious) discovery! This dish was incredible. Juicy, vibrant, refreshing- exactly what I wanted for a hot summer night. It was really good, if not even better, the next day too.
How funny is that! I’m so glad both you and your mom are loving Downshiftology recipes, including this summer shrimp salad. Enjoy!
Made this today! So yummy and fresh for summer!
Wonderful! Glad you’re enjoying this summer shrimp salad, Shelly.
Made this salad for dinner last night for 5. I added 1.5 lb of shrimp. Then I segmented 2 Ruby Grapefruit and added them to the mix.. Squeezed the juice of one in the bottom of the bowl and put the avocado in to soak – they did not brown! Set whole salad in fridge for 45 min. It was fresh, crunchy and cold! Great Dinner
Great tip for the avocado, Heidi! Glad this shrimp salad was the perfect refreshing dinner.
Hi Lisa,
You’re right, this will be a Summer favorite. Everyone loved it and the dressing just works great with all the other flavors. Like Vickie, I added a bit of diced cucumber only because I just brought a pack home from the market. Only problem is that I need an X-ray machine to dice mangos: I never know where to cut even though I watched your video!
Glad you enjoyed this salad with added diced cucumber, Ray! And yes, it can always be a little tricky slicing mangos. But once you do it a few times, it’ll be a breeze!
I made the Mangp Avocado Shrimp Salad and it was outstanding. My wife loved it and said it was great and I can cook every night. Thanks for a great recipe. Easy to make and very delicious, loved ♥️ it
Wonderful! I’m glad you and your wife loved this recipe, Don.
Amazing! I’m so glad you both enjoyed this shrimp salad, Don.
This recipe looks delicious and perfect for me. My husband and son are more … voracious eaters. Is there a carbohydrate you’d recommend along with it? My go to’s are like a crusty bread or rice. But I’d love other suggestions.
Hi Sarah – I would say crusty bread. But, you can also turn this into a cold pasta salad and add pasta!
Delish!! Forgot the peppers at the store so used cherry toms and this turned out great. Will make this fresh recipe again!
Glad the cherry tomatoes were a delicious substitution, Lizzie. Sounds great!
Just finished making and enjoying this recipe! I added a diced cucumber and it was delicious. Will be serving this regularly! Yum!
Hi Vickie – Thrilled to hear you loved this shrimp salad! You can now enjoy it all summer long.
Delicious, quick and easy!
Glad you enjoyed this shrimp salad, Shital!
Hi Lisa my question is I love all your salads that I’m seeing particularly the mango avocado shrimp salad and the cucumber salad I just went on Amazon and saw you have quite a few books is there one book that I can start off with that has both those recipes in there? Thank you
Hi Les – I actually only have one cookbook, which is the Healthy Meal Prep cookbook! It’ll be a great starting point for cooking easy, delicious recipes that are perfect for meal prep. Be sure that it’s coming from my Amazon page as there are many knockoff versions.
This looks so delicious. My problem is I’m Keto so the mango is a no no. Hoping it’ll be super tasty without. Fingers crossed.
Let us know how it turns out, Suzanne!
I just found this recipe and it looks so good! The trouble is that I have a shrimp allergy. I’m thinking I could substitute white fish or salmon, though.
Hi Ellen – Yes, you certainly can use cooked white fish or salmon instead! Let us know how that turns out, enjoy!