This Avocado Mango Shrimp Salad recipe combines fresh flavors and a variety of textures. Perfect for a light lunch or as a vibrant side dish, it offers a delightful blend of nutrition and flavor. This delicious summer salad is also high in protein!

a bowl of avocado mango shrimp salad.

On warm summer days, there’s nothing like a chilled Shrimp Mango Avocado Salad to cool you down. While this is a great summer salad, you can really enjoy it at any time of year.

Fresh shrimp, creamy avocado, and naturally sweet mango all combine with a fresh lime juice salad dressing. It’s easy, colorful, and nutritious.

Why You Need This Recipe

  • Avocado Mango Shrimp Salad uses fresh, healthy ingredients that are so satisfying. It’s the perfect salad for a summer lunch or light dinner. Or, make this shrimp salad recipe for a special occasion like a bridal shower or summer holiday (try pairing this salad with my Fresh Summer Rolls recipe for the ultimate summer party food).
  • This meal is naturally gluten and dairy-free, so you won’t have to worry about making any substitutions if you are avoiding those ingredients.
  • This recipe is so quick and easy! With just 30 minutes and a pot of water, you’ll have the entire salad assembled in no time.

Key Ingredients

ingredients needed for avocado mango shrimp salad on a counter.
  • Shrimp is the protein that makes this salad so fulfilling. Its crunchy, juicy flavor makes for the perfect bite paired with the fresh fruit and homemade dressing.
  • Avocado is cut into small chunks so that you get a creamy taste in every bite. If you are on a vegetarian diet, see my related Avocado Mango Cucumber salad.
  • Mango adds a brightness that makes this salad so refreshing! Fresh mango is one of my favorite fruits, and it pairs so nicely with the flavors in this salad. It may just be the star of this show!
  • Cilantro is a light and fresh herb that tops off the flavor profile of this dish.
  • Lime juice and olive oil mix together to make a fresh, homemade dressing that highlights the shrimp and fruit. It’s the perfect, tangy punch to set this salad apart from the rest!

Recipe Substitutes

  • This colorful salad is very versatile. Feel free to add other ingredients such as juicy cherry tomatoes, green onions, or fresh sliced strawberries. See all of my favorite summer gluten-free salads.
  • Don’t want to use shrimp? Try using grilled chicken or tofu instead.

Recipe Steps

the process for making avocado mango shrimp salad.

Step One

Boil raw shrimp in a medium pot of water until cooked through, about 2-3 minutes. Drain the shrimp and set them aside to cool.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Peel and cut the avocados and mango into bite-sized chunks. Finely chop the red onion and rough chop the cilantro.

Step Three

Whisk together lime juice, olive oil, salt, and pepper in a small bowl to make the dressing.

Step Four

Combine the cooled shrimp, mango, avocado, and red onion in a large bowl. Pour the dressing over the salad and toss to coat evenly.

Garnish with cilantro and serve at room temperature or chilled.

I hope you agree that this is one of your new favorite summer salad recipes. It’s high in protein, satisfying, and very seasonal.

a spoon full of avocado mango shrimp salad.

Recipe Tips

  • Store any leftovers in an airtight container for up to 4 days.
  • You can use frozen shrimp, just let it defrost in the refrigerator for 24 hours prior to making the salad.
  • If you serve this at a summer party, be cautious about the time spent out of the refrigerator.

Recipe FAQs

Can I make this Avocado Mango Shrimp Salad in advance?

You can make parts of this salad ahead of time, but I suggest cooking the shrimp and chopping the avocado just before serving. The shrimp will taste its best freshly cooked, and the avocado has the opportunity to brown if it is prepared too early.

Feel free to cut the mango and chop the onion in advance. You can store these ingredients in the refrigerator in an air-tight container until you are ready to assemble the salad.

What can I serve with Avocado Mango Shrimp Salad?

This salad can be served on its own as a light meal or paired with a side of quinoa, rice, or a green salad. It also goes well with tortilla chips for added crunch.

Is Shrimp Salad suitable for special diets?

This salad is naturally gluten-free and dairy-free. To make it vegan, replace the shrimp with grilled tofu or chickpeas.

bite shot with shrimp mango salad.

More Healthy Shrimp Recipes You Might Like

Don’t Miss These Salad Recipes!

Golden Beet Salad Recipe With Walnuts

Easy Carrot Cucumber Salad with Homemade Vinaigrette

Healthy Tuna Pasta Salad (Gluten-Free Option)

Southwest Chicken Salad With Black Beans & Corn

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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a bowl of avocado mango shrimp salad.

Avocado Mango Shrimp Salad (High-Protein)

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5 from 1 review

Print Recipe

This Avocado Mango Shrimp Salad recipe combines fresh flavors and a variety of textures. Perfect for a light lunch or as a vibrant side dish, it offers a delightful blend of nutrition and flavor. It’s also high in protein!

  • Total Time: 30 Minutes
  • Yield: 4 Servings 1x

Ingredients

Units Scale
  • 1 pound raw small or medium-sized shrimp, peeled and deveined
  • 2 ripe avocados, peeled, cored, and diced
  • 1 ripe mango, peeled, cored, and diced
  • 1/4 cup red onion, finely chopped
  • 2 limes, juiced (about 1/4 cup)
  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup cilantro, chopped (optional for garnish)

Instructions

  1. Fill a medium saucepan with water and bring to a boil. Turn the heat to low, add the raw shrimp to the pot, and cook for 2-3 minutes or until the shrimp turn pink and opaque.
  2. Once cooked, remove from heat, drain, and set aside to cool.
  3. Peel and cut both the avocados and mango into bite-sized pieces. Try to keep the pieces uniform in size for a more appealing texture and presentation.
  4. Finely chop the red onion to ensure its flavor blends well without overpowering the salad. Roughly chop the cilantro, if using, for garnish.
  5. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
  6. In a large mixing bowl, gently mix the cooled shrimp, diced avocado, mango, and chopped red onion. Pour the dressing over the salad and toss to coat everything evenly.
  7. Garnish with cilantro for a fresh flavor. Serve at room temperature or chilled.

Notes

  1. Store any leftovers in an airtight container for up to 4 days.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 330
  • Sugar: 12.5 g
  • Sodium: 287.9 mg
  • Fat: 18.4 g
  • Saturated Fat: 2.6 g
  • Carbohydrates: 21.3 g
  • Fiber: 6.3 g
  • Protein: 25 g
  • Cholesterol: 182.6 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.