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Shrimp Salad with Mango and Avocado

Summer meal of grilled shrimp salad with tropical fruits on a large salad platter.
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5 from 2 reviews

This grilled shrimp salad with sweet mango and creamy avocado is served on a bed of romaine and topped with a cilantro lime dressing.

Ingredients

Scale

Cilantro Lime Dressing

  • 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

Shrimp

  • 1 pound raw 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

Salad

  • 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

Instructions

Prepare the Cilantro Lime Dressing

  1. Add all the sauce ingredients to a blender or food processor. Blend until smooth. Set aside in the refrigerator. 

Marinate the Shrimp

  1. Pat your shrimp dry with a towel and place into a small bowl.
  2. Toss with the chili powder, cumin, onion powder, garlic powder, cayenne, sea salt and olive.
  3. Let marinate in the refrigerator for 10 minutes or up to 1 hour while you prepare the rest of the ingredients.

Prepare the Salad

  1. Cut the mango into 1/2 inch cubes. You can find directions in this post. Set aside.
  2. Shred romaine and place into a bowl.
  3. Cut cherry tomatoes in half and slice radishes, add to the bowl with the romaine.
  4. Cut avocado into cubes, set aside.

Grilling the Shrimp*

  1. Heat a gas or charcoal grill to medium/high.
  2. Oil the grill.
  3. Place shrimp in the grill for 1 to 2 minutes per side, until bright pink and cooked through.
  4. Set aside on a plate.

Assemble the Salad

  1. Toss the lettuce, and tomato with enough dressing to coat well, then transfer to 2 -4 plates or a platter.
  2. Top the salad with the avocado, mango and shrimp.
  3. Drizzle with remaining dressing and serve immediately.
  4. Store shrimp. prepared salad ingredients and dressing separately if you’re not going to serve immediately. It will keep for 1 day.

Notes

The shrimp can be threaded onto metal skewers to grill if you prefer I don’t usually but some people find it easier.

If you don’t have a grill cook the shrimp in a pan. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 2-4 minutes, flipping occasionally, until the shrimp are cooked through.

The recipe makes 2 main dishes or 4 appetizers.

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