Mango Shrimp Salad: A Tropical Delight for Every Season
Why You’ll Love This Mango Shrimp Salad
Hi, food lovers! And if you’ve been searching for a delicious, not heavy, not greasy dish for warm days or when you want something exotic, this Mango Shrimp Salad is for you. Blending the juicy mango with succulent shrimp and delicate avocados, this salad has different shades and tastes. That is such a tropical vibe sort of dish, isn’t it?
Enjoy it as an appetizer, a main course, or a side dish; this salad is all about the sweet optimized with the savory tang. I first encountered this recipe when I needed a fast, healthy, yet filling meal. It has since then become an entree on any family favorite dish or otherwise a dish in the list of some favorite entrees in case there are guests to be wined.
Why This Salad Will Become a Favorite
Here’s why you’ll love making this Mango Shrimp Salad:
- Tropical and Fresh: Mangoes are sweet, while shrimp is succulent; a perfect dish that is dressed in tangy lime to make eating it amazing.
- Simple and Quick: This salad is straightforward to prepare and excellent for any time of the week, such as busy weeknights, simple dinners, or brunch.
- Versatile: The versatility comes in because you can change the amount of an ingredient depending on your preference – you want it spicy, put in jalapeños, craving for something more filling? Have some quinoa added to it.
- Healthy and Nutritious: It’s a very healthy salad containing protein from the shrimp, fat from avocado, and vitamins from mango and the vegetables used.
Mango Shrimp Salad: A Tropical Delight for Every Season
Course: Salads, SidesCuisine: MexicoDifficulty: Easy4
servings15
minutes10
minutes300
kcalMango Shrimp Salad- fresh mango, shrimp, creamy avocado and lime dressing brings the tropics to your plate. It is a nice refreshing healthy salad that works well on warm days or when you are looking for a light and tasty meal.
Ingredients
1 lb shrimp, peeled and deveined (cooked, grilled, or sautéed)
One ripe mango, diced
One avocado, diced
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
For the Lime Dressing:
Juice of 2 limes
2 tbsp olive oil
1 tbsp honey
Salt and pepper, to taste
Optional Add-Ins:
One jalapeño, finely diced for heat
1/2 cup cooked quinoa for extra texture and protein
1/4 cup crushed peanuts or cashews for added crunch
Directions
- Cook the Shrimp
If you didn’t do so earlier, prepare the shrimp by steaming, barbecuing, or frying it in olive oil. Season with salt and pepper. Leave them aside and let them cool for a little while at room temperature. - Prepare the Vegetables
Cut mango into cubes, remove skin and seeds from avocado, and cut into slices; cut the cucumber and red onion into thin round pieces, and chop the cilantro. Reserve it in a big bowl used for mixing. - Make the Lime Dressing
Then, mix the lime juice, olive oil, honey, salt, and pepper in a small bowl. Taste your mixture and add the sour, sweet, and salty taste you like. - Assemble the Salad
Combine all the ingredients in the large mixing bowl by adding the prepared shrimp and mango. Cook the shrimp in a skillet for up to two days before) Affid visual includes avocado, cucumber, red onion, and cilantro. Finally, pour the lime dressing over the salad and mix everything lightly. - Chill and Serve
The salad should be refrigerated for not more than 15-20 minutes to get an even better taste. It will help create an excellent taste and allow all the flavors to mix well. This dish can be eaten as a small main dish and an accompanying salad to grilled meat/ fish meals.
Recipe Video
Notes
- If making this salad ahead of time, wait to put the dressing on until just before eating when you would like to keep salad fresh. Store avocado separately to prevent browning, and consume within 1–2 days for maximum freshness.
Types of Customizations for Mango Shrimp Salad
This salad is highly customizable, so you can make it suit your preferences:
- Spice It Up: Cut up some very small jalapeños or red pepper to be added to the dressing to complement the sweetness of the mango.
- Make It Heartier: Add boiled cooked quinoa or couscous to the salad to make it more nutritious. These grains dehydrate and are going to absorb lime dressing and add another dimension or texture to the dish.
- Vegan Option: Replace the shrimp with tofu, grilled bell peppers, or zucchini. You could also toss some black beans there to boost your protein intake.
- Crunch Factor: Sprinkle in crushed peanuts, cashews, or even roasted pumpkin seeds for a crust that goes well with the smooth avocado and tender shrimp
Health Benefits of Mango Shrimp Salad
This Mango Shrimp Salad isn’t just delicious—it’s packed with nutrients:
- Shrimp: A great source of lean protein and low in calories, shrimp also provides essential nutrients like selenium and vitamin B12.
- Mango: Rich in vitamins A and C, mangoes are great for boosting your immune system and improving skin health.
- Avocado: Replacing other fattening foods, avocados are rich sources of monounsaturated fats and fiber, which keep the salad light and filling.
- Cucumber and Lime: Cucumber brings in the water content, and lime juice is excellent for the vitamin C part, bringing in a good flavor and immune system.
Serv, ing Suggestions and Storing Tips
This salad is best served fresh, but here are a few tips for serving and storing:
- Serve with Grilled Meats: To make it more of a meal, it is served with grilled chicken, fish, or tofu.
- Make Ahead: If you use this for a takeout meal or prepare much in advance, keep the dressing on a side and add the avocado right when serving to prevent browning.
- Leftovers: You can freeze what is left in the fridge in an airtight container for up to 2 days. Please note that the avocado may turn brown inside, but it is perfectly safe to eat.
Conclusion
And that’s it for Mango Shrimp Salad or, as I have come to refer to it, the red salad. This salad is for everyone as it is light, refreshing, and has a tropical taste that is ideal for any time of the year. This dish is light and delicious, making it perfect for end-of-summer social events or even an easy meal during the week. Mango and avocado are such beautiful flavors; some juicy shrimp and then dressing the whole thing with lime is simply divine.
Please tell me how you prepare your mango shrimp salad; do not forget to use the comments section to showcase your tasty meals.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, frozen shrimp work well. You only need to defrost them by following the directions on the package, then cook and then use them in your salad.
Can I make this salad vegan?
Absolutely! He who wants to remove shrimp may replace it with tofu or grilled vegetables, and then you get the vegan option of the salad.
How long can I store this salad?
This salad is best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days. Just note that the avocado may brown over time.
What can I serve with this salad?
It is best served with grilled meats, fish, or seafood or, as an appetizer, a light meal.
