Mango Avocado Shrimp Salad Recipe

Shrimp: Medium-sized shrimp that are peeled and deveined make cooking quick and easy.

Mango: A ripe mango adds sweetness and a juicy texture to the salad.

Avocado: Creamy avocado balances the flavors and adds healthy fats.

Cherry tomatoes: These bring a burst of color and a slight tang.

Red onion: Finely chopped red onion gives a little crunch and sharpness.

Lime: Fresh lime juice brightens the whole dish with a zesty flavor.

Olive oil: Olive oil helps bring all the ingredients together with a smooth finish.

Cilantro: Chopped cilantro adds a fresh, herbal note that lifts the salad.

One of the key steps in this Mango Avocado Shrimp Salad is cooking the shrimp just right. Here’s how to do it so they turn out juicy and tender instead of rubbery or overcooked:

1. Heat your skillet over medium heat. This gives the pan enough warmth to cook the shrimp evenly without burning them.
2. Place the peeled and deveined shrimp in the skillet in a single layer. Crowding the pan can make them steam instead of sear.
3. Cook the shrimp for about 2-3 minutes on one side. You’ll know they’re ready to flip when they turn pink and start to curl up.
4. Flip them over and cook for another 2-3 minutes until they’re opaque all the way through.
5. Remove them from the heat right away to avoid overcooking.

Getting this right makes a big difference because shrimp cook super fast and can get tough if left on the heat too long. When they’re cooked just right, they stay tender and juicy, which makes the whole salad taste fresh and delicious.

I remember the first time I cooked shrimp for a salad like this, I left them on the pan too long, and they turned chewy. Now, I always watch closely and trust the color change as my signal. Also, I like to use a nonstick skillet because it helps the shrimp cook evenly without sticking or breaking apart. It’s a small trick that saves time and keeps the shrimp looking perfect for the salad.

• shrimp - Substitute with chicken breast: Chicken breast can provide a similar protein content and texture when cooked and diced.

• shrimp - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well and provides a similar texture.

• mango - Substitute with pineapple: Pineapple offers a similar tropical sweetness and juicy texture.

• mango - Substitute with peach: Peaches provide a sweet and slightly tangy flavor that complements the salad well.

• avocado - Substitute with cucumber: Cucumber adds a refreshing crunch and lightness to the salad.

• avocado - Substitute with edamame: Edamame offers a creamy texture and a good source of protein.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them an easy swap.

• cherry tomatoes - Substitute with bell peppers: Bell peppers add a crunchy texture and a sweet, slightly tangy flavor.

• red onion - Substitute with green onions: Green onions provide a milder onion flavor and a bit of color.

• red onion - Substitute with shallots: Shallots offer a more delicate and sweet onion flavor.

• lime - Substitute with lemon: Lemon juice provides a similar acidity and brightness to the salad.

• lime - Substitute with orange: Orange juice adds a sweet and tangy citrus flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and neutral, making it a good alternative.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.

• cilantro - Substitute with basil: Basil adds a sweet and aromatic flavor that complements the other ingredients.

• To keep your Mango Avocado Shrimp Salad fresh, store it in an airtight container in the refrigerator. This will help maintain the crispness of the vegetables and the flavor of the shrimp.
• If you plan to enjoy the salad over a couple of days, consider storing the shrimp separately from the mango, avocado, and cherry tomatoes. This prevents the shrimp from becoming too soggy.
• For the best texture, add the avocado just before serving. Avocado tends to brown quickly, even when stored properly.
• If you need to freeze the shrimp, cook them first and then allow them to cool completely. Place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen shrimp to a freezer-safe bag or container.
• Avoid freezing the mango, avocado, and cherry tomatoes as they do not thaw well and can become mushy.
• When ready to serve, thaw the shrimp in the refrigerator overnight. Combine with fresh mango, avocado, and cherry tomatoes for a vibrant and delicious salad.
• To refresh the salad, drizzle with a bit more lime juice and olive oil before serving. This will enhance the flavors and bring back some of the original zest.
• If you find the red onion too pungent after storing, you can soak it in cold water for a few minutes before adding it back to the salad. This will mellow out its sharpness.
• Always taste the salad before serving and adjust the seasoning with salt and pepper as needed. Fresh herbs like cilantro can also be added right before serving to maintain their bright flavor.

• Gently reheat the shrimp separately in a skillet over medium-low heat for about 1-2 minutes, just until warmed through. Avoid overcooking to prevent them from becoming rubbery.
• For the mango and avocado, it's best to keep them at room temperature. If they were refrigerated, let them sit out for about 15-20 minutes before serving to bring out their natural flavors.
• If you prefer a slightly warm salad, you can briefly microwave the entire salad (excluding the shrimp) on a low power setting for about 20-30 seconds. This will take the chill off without cooking the vegetables and fruits.
• Alternatively, you can place the salad (excluding the shrimp) in a heatproof bowl and set it over a pot of simmering water for a gentle warm-up. Stir occasionally until it reaches the desired temperature.
• Always add the cilantro and any additional fresh herbs just before serving to maintain their vibrant flavor and texture.

• Skillet: Used to cook the shrimp until they are pink and opaque.

• Mixing bowl: A large bowl to combine the mango, avocado, cherry tomatoes, red onion, and shrimp.

• Knife: Essential for dicing the mango, avocado, and finely chopping the red onion.

• Cutting board: Provides a safe surface for chopping and dicing ingredients.

• Tongs: Handy for flipping the shrimp in the skillet to ensure even cooking.

• Juicer: Useful for extracting juice from the lime.

• Measuring cups: Needed to measure out the ingredients like olive oil and cilantro.

• Spoon: For tossing the salad gently to combine all the ingredients.

• Serving bowl: To present the finished mango avocado shrimp salad.

Prep ingredients in advance: Dice the mango, avocado, and cherry tomatoes the night before and store them in the fridge.

Use pre-cooked shrimp: Save time by buying pre-cooked shrimp from the store. Just thaw and add to your salad.

Quick lime juice: Use bottled lime juice instead of squeezing fresh limes to save a few minutes.

Chop efficiently: Use a food processor to quickly chop the red onion and cilantro.

Batch cooking: Cook a larger batch of shrimp and use leftovers for other meals.