Avocado Mango Shrimp Salad — 🥑🥭🍍🍤 With tropical fruit, avocado, red onion, lime juice, cilantro, and plump JUICY shrimp, this EASY 15-minute recipe will become a new FAVORITE! Healthy and light with an assortment of wonderful flavors in every bite that’s perfect for a snack, quick lunch, or casual summer dinner!
Pineapple Mango Avocado Shrimp Salad
This shrimp and mango salad is a perfect warm weather recipe when it’s too hot to cook much of anything.
It’s sweet from the fruit, yet savory, with a tiny bit of heat from the optional serrano chile, along with the acidity of the lime juice.
It’s light yet will keep you satisfied while also being refreshing. With less than 250 calories per serving and it’s totally my kind of food. I could eat this every day and not tire of it!
If you can eat it in front of a beach or lake with plenty of tortilla chips to spoon it over, even better. It reminds me of a Mexican-inspired tropical shrimp ceviche but rather than relying on lime juice to ‘cook’ the shrimp, I boiled them.
Ingredients for Avocado Mango Shrimp Salad
For this recipe I used:
- Shrimp
- Mango
- Pineapple
- Red onion
- Serrano chile or jalapeno pepper
- Avocado
- Cilantro
- Cumin
- Lime juice
- Salt
- Pepper
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Avocado Mango Shrimp Salad
This shrimp salad with pineapple and mango is a cinch to make and comes together in just 20 minutes! Here’s how the salad is made:
- Clean the shrimp (or have your butcher do it for you), and boil them for two to 3 minutes, or less, depending on their size. Immediately submerge them in an ice bath.
- While the shrimp are chilling, cut and dice all the remaining ingredients, and put everything all into a large bowl along with the cumin, lime juice, salt and pepper.
- Make sure to season amply with salt and pepper, to taste.
- This salad does have a decent amount of dicing and chopping but it goes pretty fast, especially if you have one other set of hands helping you. Put on some beachy music and make a margarita while you’re at it!
what to serve with shrimp pineapple mango salad
Recipe FAQs
I used one pound of fresh, raw shrimp with shells intact that I needed to remove and de-vein.
I used medium U20 shrimp, meaning approximately 20 per pound. You can use smaller or larger shrimp if you prefer.
If you can get it, 100% go with fresh mango and pineapple.
However, when it’s not the summer months or in season, or if you live in an area where it’s tricky to get good fresh mango or pineapple, you can use frozen.
If you use frozen fruit, you have to make sure to thaw it and drain all of the excess liquid and juices that are released and discard it. Don’t add it to the salad or it will be watered down and overly juicy.
This is one of those recipes that’s not well suited to being made too far in advance. A few hours, yes fine. But the closer to the time you make it and then eat it, the better.
Storage
In the Refrigerator: This recipe will keep airtight in the fridge for up to 3-4 days. You shouldn’t freeze this recipe and being that you’re dealing with seafood and fruit, the fresher and faster you eat this salad, the better!
Tips for Making Avocado Shrimp Mango Salad
- Remember that shrimp cook very fast in boiling water, in a matter of 90 seconds to three minutes, and you don’t want to overcook them.
- I have not tried this recipe with frozen shrimp that have been previously cooked, such as what you can buy in the freezer case of your grocery store.
- This shrimp and mango salad recipe is incredibly flexible in terms of the exact ingredients and ratios of them that you use.
- Want it less spicy? Use a jalapeño rather than a serrano chile. Scale back the cilantro if you’re not as big of a fan as I am. And I like red onions in total moderation but add more if you love their flavor.
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- 1 pound U20 fresh shrimp, or your favorite sized shrimp, cleaned with shells removed and de-veined (previously cooked frozen shrimp that you thaw may be substituted)
- 1 ½ cups small-diced fresh mango, frozen may be substituted that you thaw and drain well
- 1 ½ cups small-diced fresh pineapple, frozen may be substituted that you thaw and drain well
- ¼ cup red onion, diced small, or to taste
- 1 serrano chile or jalapeno pepper, seeded and diced very small (serrano is much hotter than jalapeno)
- 1 ripe Hass avocado, diced into small pieces
- ⅓ cup fresh cilantro, finely minced, or to taste
- 1 teaspoon cumin, or to taste (I used 2 teaspoons)
- 3 to 4 tablespoons lime juice
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
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Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
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While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
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Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.
Storage: Salad is best fresh but will keep airtight for up to 2 days in the fridge, noting the avocado will oxidize a bit.
Serving: 1, Calories: 241kcal, Carbohydrates: 26g, Protein: 18g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 143mg, Sodium: 1230mg, Potassium: 606mg, Fiber: 6g, Sugar: 16g, Vitamin A: 1126IU, Vitamin C: 66mg, Calcium: 95mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally posted July 13, 2020 and reposted July 5, 2024 with updated text.
