Can I use frozen shrimp?

Yes, just make sure it’s fully thawed, peeled, and deveined before cooking. Pat dry to avoid extra moisture in the salad!

How spicy is the shrimp, avocado, and mango salad?

The salad is mild without the serrano or jalapeño. Add as much or as little as you like based on your heat preference!

Can I make it ahead of time?

You can prep the ingredients a few hours ahead, but wait to cut/add the avocado and dressing until just before serving.

What can I use instead of mango?

Pineapple works well, or swap one mango for cucumber or cherry tomatoes if you want less sweetness.

How long does it stay good for in the fridge?

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!

Can I make it a full meal?

Yes! Serve it over a bed of spinach or mixed greens and double the dressing for a more filling and complete dinner salad.

Is there a substitute for Tajín?

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 .

Can I make this salad vegetarian?

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.

What kind of mango should I use?

Ataulfo (also called honey mango) or ripe Tommy Atkins mangoes work great. See: How to Pick a Ripe Mango.

Do I need to use a food processor for the chili-lime vinaigrette?

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.

Can I use bottled lime juice?

Fresh lime juice is best for the freshest flavor, but bottled will work in a pinch if that’s what you have!

What kind of chips or tostadas go best?

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.

Shrimp Avocado and Mango Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Jenna
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

Units Scale

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)

Cook Mode Prevent your screen from going dark

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!

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

Find it online: https://heavenlyspiced.com/shrimp-avocado-and-mango-salad/

Recipe Card powered by