This avocado mango shrimp salad recipe is quick and easy to make, healthy, light, and super delicious!
The combination of flavors and textures makes this a very exciting salad to eat! It is loaded with shrimp, crisp arugula, sweet mango, creamy avocado, and crunchy pine nuts – this salad is a winner!
The classic mango avocado salad is one of the best mango recipes – and it’s healthy, gluten-free, and sugar-free, too! Plus, it can easily be transformed into a vegan salad simply by leaving out the shrimp.
Ingredients for Avocado Mango Shrimp Salad
- Pine nuts
- Lemon juice
- Olive oil
Shrimp and mango salad is an incredibly flexible recipe in terms of ingredients and ratios.
This salad is best made right before serving, as you most likely know that cut-up avocado oxidizes quickly and turns brown. If you must make it in advance, wait to add the avocado at the very last, or store it in a glass container layered with thin slices of lemon over the top to slow the browning process.
I highly recommend you top this with the toasted pine nuts, they add a nice crunch and complement the mango very well.
How to Make Avocado Mango Shrimp Salad
This shrimp salad with avocado and mango is a cinch to make and comes together in just 15 minutes!
A mango has a long, flat seed that goes from the stem to the nose. To cut a mango without a mango slicer, use a sharp, slim knife to slice off the sides around the seed, staying as close to the seed as possible. Scoop the flesh out of the skin and slice or dice as desired.
Clean the shrimp and boil them for two minutes, or less, depending on their size. Immediately submerge them in an ice bath.
While the shrimp are chilling, cut and dice all ingredients, and put everything all into a large bowl.
How to Make Honey Vinaigrette Dressing:
Combine the Dressing Ingredients in a mason jar, cover tightly with a lid, and shake together until well combined. You can also mix it up in a large bowl and whisk thoroughly. If you’re not planning on using the dressing right away, make sure to shake it well before serving.
Drizzle the salad dressing over the shrimp mango avocado salad, adding it to taste.
What Size Shrimp Should I Buy?
One pound of fresh shrimp with shells still intact need to be de-veined and removed.
I used medium-sized shrimp (about 15 per pound). You can use smaller or larger shrimp if you prefer.
Remember that shrimp cook very quickly in boiling water – in as little as 90 seconds to three minutes. overcook them.
I haven’t tried this recipe with frozen shrimp that have been previously cooked.
Avocado Mango Shrimp Salad Recipe
- 1 avocado
- 1 mango
- 1 lemon
- ½ cup arugula
- 1 pound fresh shrimp
- 2 tbsp olive oil
- 2 tbsp pine nuts
- 1 tsp honey
- salt and pepper, to taste
- Clean the shrimp and boil them for two minutes, or less, depending on their size. Immediately submerge them inan ice bath.
- While the shrimp are chilling, cut and dice all ingredients, and put everything all into a large bowl.
- Combine the Dressing Ingredients in a mason jar,cover tightly with a lid, and shake together until well combined. You can also mix it up in a large bowl and whisk thoroughly. If you're not planning on using the dressing right away, make sure to shake it well before serving.
- Drizzle the salad dressing over the shrimp mangoavocado salad, adding it to taste.