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.

Avocado Mango Shrimp Salad Recipe (High-Protein)

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)

Cook Mode Prevent your screen from going dark

Instructions

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.
Once cooked, remove from heat, drain, and set aside to cool.
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.
Finely chop the red onion to ensure its flavor blends well without overpowering the salad. Roughly chop the cilantro, if using, for garnish.
In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
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.
Garnish with cilantro for a fresh flavor. Serve at room temperature or chilled.

Notes

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

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Category: Salad
Method: Stovetop
Cuisine: Healthy
Diet: Gluten Free

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