This shrimp, avocado, and mango salad is fresh, simple, and full of flavor! It’s tossed with a chili-lime vinaigrette made with Tajín, plus a little heat from thinly sliced serranos or jalapeños if you like spice.
Serve it as is for a light meal, or add it to a bed of spinach or other greens and double the dressing for a quick and satisfying dinner salad.
You may also like to pair it with a recipe from my Summer Dinner Ideas recipe collection!
Keep reading below for the full recipe and instructions, answers to common questions, storing leftovers, and more summer salad recipe ideas! ⬇️
Just a heads up: some of the links on this site are affiliate links. If you click on them and make a purchase, I may earn a commission at no extra cost to you. I only recommend products I genuinely love and use (or would use myself), and your support helps keep this site running. Thank you so much!
Shrimp Avocado and Mango Salad Recipe
This salad leans slightly to the sweet side thanks to the ripe mango and a touch of honey in the dressing, but it’s all balanced out with the heat from the peppers, the acidity of lime juice, and the freshness of cilantro and red onion.
If you prefer things a little less sweet, try swapping out one of the mangos for a cubed cucumber or a handful of halved cherry tomatoes!
Table of contents
The Ingredients
Here’s what each ingredient adds to the salad:
- Shrimp – A hearty, savory protein that pairs well with the bright flavors in the shrimp avocado and mango salad
- Avocado – Creamy goodness that balances the heat and acidity
- Mango – Sweet and juicy, mango adds a tasty tropical flavor
- Red onion – Sharp and crunchy, gives the salad a little bite and texture
- Cilantro – The freshness of herbs brings everything together
- Serrano or jalapeño (optional) – For a kick of heat if you like things spicy
- Lime juice – Adds tang, brightens the vinaigrette, and helps keep the avocado from browning
- Olive oil – Helps the dressing coat everything and adds a smooth finish
- Honey – Just a little to balance the lime and spice
- Garlic cloves – Adds that beautiful garlicky flavor we all know and love
- Tajín – Adds a salty, zesty chili-lime flavor. The only seasoning needed for this salad!
How to Make Shrimp Avocado and Mango Salad
Watch how I make the Shrimp, Avocado, and Mango Salad, and find the instructions below. For the full recipe card with ingredients and instructions, scroll down. ⬇️
Watch me Make It
The Instructions
Preparing the shrimp, avocado, and mango salad is super simple! If you’re using frozen shrimp, thaw them first and dry them with a paper towel. Check to be sure the shrimp are peeled and deveined.
Add the cleaned shrimp to a bowl, then drizzle with olive oil and sprinkle with Tajín.
Cook the shrimp in a grill pan, on the grill or smoker, in a cast iron pan, or any other pan, really! Cook them for about 2-4 minutes total (depending on the size of your shrimp), flipping halfway.
Now, to make the chili-lime vinaigrette, add the lime juice, honey, garlic, and Tajín to a small food processor.
Slowly stream in the olive oil while blending until everything is fully incorporated. This helps to emulsify the olive oil, preventing it from solidifying in the fridge, as it does due to the cold temperature.
My favorite olive oil brand is Heraclea! You can learn more about the brand and see me unboxing the olive oil here (the bottles are so pretty). Use code HEAVENLYSPICED for 15% off your order!
Now it’s time to gather and prepare the remaining ingredients. Dice the mango, mince the cilantro, slice the onions and serranos (if using), and cut the cooked shrimp into two or 3 pieces, depending on their size.
Toss these ingredients together with the vinaigrette, reserving a small amount to drizzle on top. Cut the avocado and gently toss it with a squeeze of lime juice to prevent browning.
Gently toss the avocado with the rest of the salad ingredients. Try to avoid mashing the avocado so the salad looks presentable and all ingredients can shine!
FAQ: Shrimp Avocado and Mango Salad
Yes, just make sure it’s fully thawed, peeled, and deveined before cooking. Pat dry to avoid extra moisture in the salad!
The salad is mild without the serrano or jalapeño. Add as much or as little as you like based on your heat preference!
You can prep the ingredients a few hours ahead, but wait to cut/add the avocado and dressing until just before serving.
Pineapple works well, or swap one mango for cucumber or cherry tomatoes if you want less sweetness.
It’s better fresh, but leftovers can be stored in the fridge for up to a day. The lime juice will prevent the avocado from browning, even overnight!
Yes! Serve it over a bed of spinach or mixed greens and double the dressing for a more filling and complete dinner salad.
If you don’t have Tajín, use a mix of chili powder, lime zest, and a pinch of salt. It won’t be exact, but it still works well! You can also try making Homemade Tajin.
Yes, you can! Try swapping the shrimp for grilled tofu, chickpeas, or even black beans for a plant-based version. I haven’t tried this, but I bet these options will be delicious.
Ataulfo (also called honey mango) or ripe Tommy Atkins mangoes work great. See: How to Pick a Ripe Mango.
Nope! You just whisk everything together or shake it in a jar. It will give off a different texture, but it’s still good. Just make sure you finely mince the garlic if you’re doing it this way.
Fresh lime juice is best for the freshest flavor, but bottled will work in a pinch if that’s what you have!
Corn tortilla chips or baked tostadas (homemade or store-bought) work great. You’ll need something sturdy enough to scoop up all the delicious shrimp, avocado, and mango salad ingredients! These Jalisco style corn tostadas are my favorite.
I’d love to hear about your experience with this Shrimp Avocado and Mango Salad recipe! I hope you love it. 😋
Please leave a question or comment below, get in touch via email, and follow me on social media, which I have linked below.
You can also subscribe to the Heavenly Spiced email list to stay updated on new recipes, giveaways, life updates, and more! Hope to see you there. – Jenna 😊💌
More summer salad recipes you’ll love:
- 31+ Summer Salad Recipes with Seasonal Produce
- Potato Salad with Dill Pickles
- Cucumber Strawberry Salad
- Mexican Street Corn Pasta Salad
- High Protein Pasta Salad with Chicken
- Watermelon Salad with Feta Cheese
Shrimp Avocado and Mango Salad
- Total Time: 20 minutes
- Yield: 6 small servings 1x
Description
A fresh summer salad made with shrimp, avocado, mango, red onion, and cilantro, tossed in a chili-lime vinaigrette with Tajín, honey, garlic, and lime. Add serrano or jalapeño for heat and serve with chips or tostadas for a light, flavorful meal on the patio!
Ingredients
For the Shrimp:
- 1 pound shrimp (medium or large), peeled and deveined
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons Tajin
Chili-Lime Vinaigrette:
- 3 limes, juiced
- 2 garlic cloves, roughly chopped
- 2 teaspoons honey
- 2 teaspoons Tajin
- 5 tablespoons extra-virgin olive oil
Fruits & Veggies:
- 2 mangoes, cubed
- 2 avocados, cubed
- a squeeze of lime juice, to prevent the avocado from browning
- 1/4 cup red onion, thinly sliced or small dice
- 1/4 cup cilantro, minced
- 1–2 serranos or jalapenos, thinly sliced with or without seeds (optional)
Get Recipe Ingredients
Instructions
- Season and cook the shrimp. First, in a medium-sized bowl, toss the shrimp with olive oil and Tajín. To cook, you can use a grill pan, cast iron, grill, smoker, etc. I use a grill pan and cook them for about a minute on each side, but the cook time can vary based on the size of your shrimp. 2 to 4 minutes total or until they reach doneness. Put the cooked shrimp in a separate small bowl and place them in the fridge to cool.
- To make the chili-lime vinaigrette, add the lime juice, honey, garlic, and Tajín to a small food processor. Slowly stream in the olive oil while blending until everything is fully incorporated.
- Prepare and gather the rest of the ingredients. Dice the mango, mince the cilantro, slice the onions and serranos (if using), and cut the shrimp into two or 3 pieces, depending on the size. Toss these ingredients together with the vinaigrette, reserving a small amount to drizzle on top. Now, cut the avocado and gently toss it with the rest of the salad. Try to avoid mashing the avocado.
- For garnish (if you wish) you can mince more cilantro and add some thinly sliced serranos to the top, and a good dusting of Tajin. Serve tostadas, extra vinaigrette, and Tajin on the side. Enjoy!
Equipment
Buy Now → 
Buy Now → 
Cutting Board (Handmade from Etsy)
Buy Now →
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → Notes
- I prefer the onions thinly sliced. I use a mandolin for this but you can also just use a sharp knife. You can also dice the onions for a chunkier bite.
- My favorite olive oil brand is Heraclea! You can learn more about the brand and see me unboxing the olive oil here (the bottles are so pretty). Use code HEAVENLYSPICED for 15% off your order!
- Watch me make the salad on YouTube, Instagram, or Facebook!
- Prep Time: 18 minutes
- Cook Time: 2 minutes
- Category: 30 Minutes or Less, Appetizers, Salads, Spring/Summer Recipes
- Method: Grill or Stovetop
- Cuisine: Mexican
I love how all the flavors of the shrimp, avocado, and mango come together in this salad. It’s so fresh and simple and perfect for the season!
Thank you so much, Debbie! I’m so glad you enjoyed the flavor combo. Tt really is such a refreshing mix this time of year! 😊
This looks so fresh and summery! I love how the sweetness of the mango plays against the shrimp. Can’t wait to try this for an easy weeknight dinner or lunch. Thanks for sharing!
You’re welcome! I hope you love the recipe. 🙂