Shrimp Salad with Mango and Avocado

Name: Shrimp Salad with Mango and Avocado
Prep time: 30 min
Total time: 30 min
Cuisine: Paleo
Ingredients: 3/4 cup fresh cilantro, firmly packed (about 1 bunch); 1/3 cup olive oil; 1/4 cup fresh lime juice; 1 Tablespoon coconut sugar, honey or pure maple syrup; 1 clove garlic; 1/2 small jalapeno, seeded; 1/4 teaspoon sea salt, plus more to taste; Freshly ground black pepper; 1 pound shrimp peeled and deveined, tails left on; 1 teaspoon chili powder; 2 teaspoons ground cumin; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper (more or less to taste); 1/2 teaspoon sea salt; 1 Tablespoon olive oil; 1 mango, cut into cubes; 1 avocado, cut into cubes; 2-3 radishes, thinly sliced or 1 watermelon radish, if available; 1 cup grape tomatoes, cut in half or a medium tomato cut into chunks; 8 cups chopped romaine, about 1 head

Jump to Recipe

This grilled shrimp salad with sweet mango and creamy avocado is served on a bed of romaine and topped with a tangy cilantro lime dressing. It’s a beautiful, healthy summer meal you can make in 30 minutes.

In the summer I love dinner recipes I can make without having to turn on the stove. The house stays cool and clean-up is a breeze. But if you don’t have a grill, the shrimp can easily be sauteed on the stove (directions below).

This salad is one of my favorites. It’s incredibly tasty and satisfying with lots of flavors and textures. The chili seasoned shrimp are highlighted with ripe juicy mangos and a tangy cilantro lime dressing. Crunchy chopped romaine, peppery radishes, sweet cherry tomatoes and creamy avocado round out this dish with both crispy and creamy bites. It’s SO GOOD!

Shrimp Salad with Mango and Avocado close-up on a plate

Ingredients You’ll Need For The Salad

Romaine Lettuce: Romaine lettuce has a mild taste with a delicious crunch. It works wonderfully in this salad.
Raw Shrimp: Use medium to large shrimp (16-20 count) for the best results.
Mango: My favorite mangos are Ataulfo mangos (yellow or honey mangos). They’re smaller in size and are a little sweeter than larger Tommy Atkins mangos, but any variety will work. Be sure they are ripe.
Avocado: You’ll need 1 large ripe avocado.
Cherry Tomatoes: Cut them in half or use a medium tomato cut into chunks
Pantry Spices to season the shrimp: Chili powder, cumin, onion powder, garlic powder, cayenne, sea salt. Taco seasoning can be substituted.
Cilantro Lime Sauce: More on that below.

Shrimp Salad with Mango and Avocado ingredients

Cilantro Lime Dressing

This tangy cilantro lime dressing is made with fresh ingredients, a touch of coconut sugar, honey or maple syrup for natural sweetness and a kick of spice from jalapeño.

Cilantro is a wonderful herb that helps our body detox heavy-metals. In addition the oils in cilantro have powerful antimicrobial benefits.

You simply add all of the ingredients to a blender or food processor: cilantro, olive oil, lime juice, garlic, jalapeño, coconut sugar and salt and pepper. Blend until smooth and then it’s ready to use!

We’re gonna toss it with the chopped romaine and tomatoes, top with the rest of the ingredients and then give the salad a good drizzle on top.

The dressing will stay fresh in the refrigerator for up to 4 days. You can make it in advance.

How to Cook The Shrimp

What Kind of Shrimp To Buy

Sustainable, wild caught shrimp are the healthiest. There are four wild caught shrimp options that are considered sustainable: pink shrimp from Oregon, spot prawns from the Pacific Northwest, brown, white and pink shrimp from the Gulf of Mexico (except Louisiana), and any shrimp from U.S. and Canadian waters in the northern Atlantic.

I buy frozen already peeled, sustainably harvested, chemical free, wild caught shrimp from US Wellness Meats.

How to Prepare Shrimp

If buying fresh unpeeled shrimp I recommend a shrimp cleaning tool. Most fish markets carry them. Leave the tails on, they look nice. If using frozen shrimp take out 12, place in a bowl of cold water to defrost. It usually takes about 15 minutes.

Marinating the Shrimp

Pat the shrimp dry with a kitchen towel. Toss the shrimp in a small bowl with the spice mix and oil to get it coated. Let marinate in refrigerator for 10-15 minutes or up to 1 hour.

Ways to Cook the Shrimp

Grilling is easy. Heat the grill until it’s really hot. Oil the grill. Place the prepared shrimp onto the grill. Let cook 1-3 minutes per side until bright pink and cooked through. Don’t overcook. Some people find it easier to thread the shrimp onto metal skewers so they don’t fall, but I don’t find it necessary. .

Saute the shrimp in a pan if you don’t have a grill. Heat a drizzle of oil in a large skillet. Add the shrimp and saute for 1-2 minutes per side.

How To Make the Grilled Shrimp Salad (Step-by-Step)

Start with the dressing: Add the dressing ingredients to a blender or food processor. Blend until smooth. Refrigerate while you prepare the rest of the salad.
Marinate the shrimp. Pat your shrimp dry with a towel and place into a small bowl. Toss with the chili powder, cumin, onion powder, garlic powder, cayenne, sea salt and olive. Let marinate in the refrigerator for 10 minutes.
Prepare the salad ingredients. While the shrimp are chilling, cut your mangos, avocado and radishes. set aside. Chop or shred the romaine and cut the tomatoes. Place into a large bowl.
Grill or saute the shrimp.
Assemble the salad. Once the shrimp are done. Toss the romaine and tomatoes with just enough dressing to evenly coat. Transfer to individual serving dishes or a platter. Top with mango, avocado, radishes and shrimp. Drizzle with a good amount of dressing. Serve remaining dressing on the side.
Serve the salad immediately. If you’re not ready to serve the salad, store the vegetables separate from the dressing. Mix when ready to serve.

Shrimp Salad with Mango and Avocado w plates, napkin, dressing and forks

Frequently Asked Questions

Any shortcuts to make the recipe even easier?

Buy store bought taco seasoning in place of the dried spices, buy shrimp that are already peeled/deveined, and/or use a simple store bought citrus dressing!

Could I use something other than shrimp?

For sure! Grilled salmon or chicken would be nice. If you want to go vegan use grilled tofu. Sprinkle the tofu with the spices or taco seasoning before grilling.

Any substitute for the cilantro? I don’t like the taste.

You could use parsley, but it would have a different flavor.

Can I use a different type of lettuce?

Yes of course! I like the crunchy romaine but any type of lettuce would work.

Enjoy this savory, summery grilled shrimp salad with tangy cilantro dressing as a main course or appetizer. It’s incredibly tasty and satisfying with lots of flavors and textures. Also super healthy with plenty of protein and nutrients.

Shrimp Salad with Mango and Avocado close up

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If you like this recipe, try these other summer salads:

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