Mango Avocado Shrimp Salad

5 from 37 votes

Mango Avocado Shrimp Salad

This mango avocado shrimp salad is sweet, crunchy, and tossed in a fresh honey lime dressing. It's the ultimate refreshing summer salad! Watch the video below to see how I make this in my kitchen.

Prep Time20

Cook Time5

Total Time25

Course: Salad

Cuisine: American

Keyword: Mango Avocado Shrimp Salad, Shrimp Salad, Shrimp Salad Recipe

Servings: servings

Author: Lisa Bryan

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

US - Metric

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.

Video

Notes

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