Shrimp Mango Avocado Salad Recipe
This vibrant Shrimp Mango Avocado Salad combines tender, spiced shrimp with fresh mango, creamy avocado, and crisp cucumbers, all tossed in a zesty lime and ginger dressing. Garnished with roasted peanuts and cilantro, this refreshing salad balances sweet, spicy, and tangy flavors perfect for a light lunch or a healthy dinner.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Fusion
- Diet: Gluten Free
Ingredients
Shrimp and Spices
- 1 lb shrimp, raw, tail-on
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- 1 tablespoon olive oil
Dressing
- Juice and zest of 1 lime
- ¼ cup olive oil
- 1 teaspoon agave
- ¼ cup chopped cilantro
- 1-inch piece of ginger, grated
- ½ teaspoon salt
- ½ teaspoon black pepper
Salad Ingredients
- 2 mangos, cut into slices
- 2 avocados, cut into slices
- 2 Persian cucumbers, cut into round slices
- ½ cup roasted salted peanuts, finely chopped
Instructions
- Season the Shrimp: In a bowl, combine the shrimp with kosher salt, black pepper, cayenne pepper, chili powder, paprika, oregano, and 1 tablespoon olive oil. Toss until the shrimp are evenly coated with the spice mixture.
- Cook the Shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove from heat and set aside to cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the lime juice and zest, ¼ cup olive oil, agave, chopped cilantro, grated ginger, salt, and black pepper until well combined.
- Assemble the Salad: In a large serving bowl, combine the sliced mango, avocado, and Persian cucumbers. Add the cooked shrimp on top.
- Toss the Salad: Drizzle the prepared dressing over the salad ingredients and gently toss everything together to coat evenly without mashing the avocado slices.
- Garnish and Serve: Sprinkle the finely chopped roasted salted peanuts over the salad for added crunch and flavor. Serve immediately for best freshness.
Notes
- For a milder spice level, reduce or omit the cayenne pepper and chili powder.
- Ensure shrimp are cooked just until pink to avoid toughness.
- Use ripe but firm mango and avocado to keep slices intact during tossing.
- This salad is best served fresh to prevent avocado browning; consider tossing avocado with a little lime juice if preparing ahead.
- Substitute peanuts with toasted cashews or almonds for different nutty flavors.
Find it online: https://justsosavory.com/shrimp-mango-avocado-salad-recipe/
