Caribbean
Shrimp Mango Avocado Salad
Quick-seared shrimp sit over mixed greens with ripe mango and avocado. A lime-chili dressing adds heat without overpowering the fruit.
- Prep
- 15 min
- Cook
- 6 min
- Total
- 21 min
- Servings
- 4
- Difficulty
- Easy
Photo: knittymarie (CC BY-SA). Source
Why you’ll love it
- Shrimp cook in minutes and stay tender if not overdone.
- Mango and avocado give sweet creaminess without mayo.
- Lime-chili dressing brightens every bite.
- The bowl feels light enough for warm weather meals.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat shrimp dry and toss with 1 tbsp oil, chili powder, and half the salt.
- 2
Cook shrimp in a hot skillet 2 to 3 minutes per side until pink and opaque.
- 3
Whisk remaining oil, lime juice, remaining salt, and cilantro for dressing.
- 4
Place greens in a large bowl and add mango, avocado, and red onion.
- 5
Toss gently with dressing.
- 6
Top with warm shrimp and serve immediately.
Pro tips
- Do not overcook shrimp or they turn rubbery.
- Dice avocado last so it stays green.
- Use firm-ripe mango that holds its shape when cut.
Easy substitutions
- shrimp
- scallops
- mango
- pineapple
- mixed greens
- butter lettuce
Storage and reheating
Storage
Store shrimp and fruit separately from greens up to 2 days.
Reheating
Warm shrimp 1 minute in a skillet; keep fruit and greens cold.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 320
- Protein
- 25 g
- Carbs
- 18 g
- Fat
- 17 g
- Fiber
- 6 g
Moderate · Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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