Welcome to a refreshing and delightful recipe that is sure to satisfy your taste buds! This Mango Shrimp Salad with Cooked Shrimp and Avocado combines juicy, perfectly cooked shrimp with the creamy texture of avocado and the sweetness of mango, making it a perfect meal for a light lunch or dinner. Whether you’re looking for something quick and nutritious or want to impress at your next gathering, this shrimp salad recipe is a must-try!
Introduction
This Mango Shrimp Salad with Cooked Shrimp and Avocado is a fusion of vibrant flavors and textures that’s not only delicious but incredibly easy to make. It combines the tropical sweetness of ripe mangoes with the savory flavor of perfectly seasoned shrimp and the creaminess of avocado, all dressed in a homemade curried mango dressing. A classic American twist on a seafood salad, this dish is ideal for warm days or when you’re craving something fresh and satisfying.
If you’re a fan of seafood and fruity salads, this Mango Shrimp Salad will soon become one of your favorites. Whether you enjoy it as a stand-alone dish or alongside other light meals, it’s perfect for those who love the combination of sweet and savory.
Ingredients for Mango Shrimp Salad
To make this delicious Mango Shrimp Salad, you’ll need the following ingredients:
Shrimp:
- 1 pound shrimp, peeled and deveined
- ¼ teaspoon sweet paprika or smoked paprika
- Salt to taste
- A pinch of chili powder
- Cooking oil for cooking the shrimp
Salad:
- ¾ cup bell pepper, cut into strips (yellow bell pepper recommended)
- 1 large avocado, sliced into cubes
- 1 large ripe mango, sliced into cubes
- 4 cups Roma lettuce, roughly chopped
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced into half-moon circles
- ¼ cup fresh cilantro, chopped
Curried Mango Dressing:
- ½ cup ripe mango, chopped
- 1 tablespoon lime juice
- 1 teaspoon Dijon mustard
- ½ cup orange, chopped
- 1 teaspoon honey or maple syrup
- ¼ teaspoon ground ginger
- ½ teaspoon curry powder (adjust for stronger flavor)
- ⅛ teaspoon kosher salt or fine sea salt
- ¼ cup high-quality virgin olive oil
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
How to Make Mango Shrimp Salad – Step by Step
Step1: Cooking the Shrimp
- Season the shrimp with sweet paprika, chili powder, and salt. Heat oil in a skillet over medium heat.
- Cook the shrimp for 1-2 minutes on each side until they turn pink and opaque. Set aside to cool.
Step2: Preparing the Curried Mango Dressing
- In a food processor, blend the chopped mango, lime juice, Dijon mustard, orange, honey, ground ginger, curry powder, and olive oil until smooth.
- Adjust seasoning by adding more salt or curry powder, if necessary. Set aside.
Step3: Assembling the Salad
- In a large bowl, combine the chopped Roma lettuce, sliced bell pepper, avocado, mango, cherry tomatoes, red onion, and cilantro.
- Add the cooked shrimp to the salad and toss gently.
- Before serving, drizzle the curried mango dressing over the salad and toss again to ensure even distribution.
Helpful Tips for Mango Shrimp Salad
- Tip 1: For the best flavor, use ripe mangoes and avocados that are firm yet soft to the touch.
- Tip 2: If you prefer a spicier kick, add more chili powder to the shrimp or a pinch of cayenne pepper to the dressing.
- Tip 3: For a vegetarian version, substitute shrimp with grilled tofu or chickpeas.
Cooking Tips for the Best Mango Shrimp Salad
- Freshness is Key: Use fresh, high-quality shrimp for the best results. If using frozen shrimp, thaw them completely before cooking.
- Customize the Dressing: The curried mango dressing can be adjusted to suit your taste. Add more curry powder for a stronger flavor or reduce the amount for a lighter taste.
- Chill Before Serving: For an extra refreshing salad, chill the assembled salad in the refrigerator for 10-15 minutes before serving.
Serving Suggestions for Mango Shrimp Salad
This Mango Shrimp Salad pairs beautifully with a chilled glass of white wine or a light cocktail. It also works well alongside:
- Crusty Bread: Serve with a side of toasted baguette slices or garlic bread.
- Grilled Vegetables: Complement the salad with grilled zucchini, asparagus, or bell peppers.
- Tropical Fruit Salad: A fresh fruit salad made with pineapple, papaya, and kiwi enhances the tropical flavors of this dish.
Nutritional Information
This refreshing salad is not only flavorful but also packed with nutrients. The shrimp provides lean protein, while the avocado offers healthy fats, and the mango adds a sweet, vitamin-rich punch.
Nutritional Info for Mango Shrimp Salad (per serving):
- Calories: 380
- Protein: 28g
- Fat: 18g
- Carbohydrates: 25g
- Fiber: 6g
- Vitamin C: 60% of the daily value
Storage and Leftovers for Mango Shrimp Salad
To store leftovers, place the salad (without dressing) in an airtight container and refrigerate for up to 2 days. Keep the dressing separate and store it in a sealed container in the refrigerator. Before serving, toss the salad with the dressing and enjoy.
To reheat, gently warm the shrimp in a pan or microwave, but be careful not to overcook, as shrimp can become rubbery when reheated.
Frequently Asked Questions (FAQs) for Mango Shrimp Salad
- Can I use pre-cooked shrimp for this recipe?
Yes, pre-cooked shrimp can be used to save time. Simply season and warm them briefly before adding to the salad. - Can I substitute mango with another fruit?
Yes, pineapple or peaches work well as substitutes for mango in this salad. - Is this salad gluten-free?
Yes, this Mango Shrimp Salad is naturally gluten-free. - How can I make the salad spicier?
Add extra chili powder or a diced jalapeño to the salad for a spicy kick.
Related Recipes for Mango Shrimp Salad Lovers:
- Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty
- Ultimate Cowboy Casserole with Cornbread – A Hearty Meal
Conclusion
Thank you for exploring this delicious Mango Shrimp Salad with Cooked Shrimp and Avocado recipe! We hope you enjoy the tropical flavors and creamy textures that make this dish so irresistible. Don’t forget to share your feedback and personal variations in the comments below. We can’t wait to hear how you’ve made this recipe your own!
PrintMango Shrimp Salad Recipe with Avocado and Mango Dressing
Description
Welcome to a refreshing and delightful recipe that is sure to satisfy your taste buds! This Mango Shrimp Salad with Cooked Shrimp and Avocado combines juicy, perfectly cooked shrimp with the creamy texture of avocado and the sweetness of mango, making it a perfect meal for a light lunch or dinner. Whether you’re looking for something quick and nutritious or want to impress at your next gathering, this shrimp salad recipe is a must-try!
Ingredients
For the Shrimp:
- 1 pound shrimp, peeled and deveined
- ¼ teaspoon sweet paprika or smoked paprika
- Salt to taste
- A pinch of chili powder
- Cooking oil for cooking the shrimp
For the Salad:
- ¾ cup bell pepper, cut into strips (yellow bell pepper recommended)
- 1 large avocado, sliced into cubes
- 1 large ripe mango, sliced into cubes
- 4 cups Roma lettuce, roughly chopped
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced into half-moon circles
- ¼ cup fresh cilantro, chopped
For the Curried Mango Dressing:
- ½ cup ripe mango, chopped
- 1 tablespoon lime juice
- 1 teaspoon Dijon mustard
- ½ cup orange, chopped
- 1 teaspoon honey or maple syrup
- ¼ teaspoon ground ginger
- ½ teaspoon curry powder (adjust for stronger flavor)
- ⅛ teaspoon kosher salt or fine sea salt
- ¼ cup high-quality virgin olive oil
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
Instructions
Step 1: Cooking the Shrimp
- Season the shrimp with sweet paprika, chili powder, and salt. Heat oil in a skillet over medium heat.
- Cook the shrimp for 1-2 minutes on each side until they turn pink and opaque. Set aside to cool.
Step 2: Preparing the Curried Mango Dressing
- In a food processor, blend the chopped mango, lime juice, Dijon mustard, orange, honey, ground ginger, curry powder, and olive oil until smooth.
- Adjust seasoning by adding more salt or curry powder, if necessary. Set aside.
Step 3: Assembling the Salad
- In a large bowl, combine the chopped Roma lettuce, sliced bell pepper, avocado, mango, cherry tomatoes, red onion, and cilantro.
- Add the cooked shrimp to the salad and toss gently.
- Before serving, drizzle the curried mango dressing over the salad and toss again to ensure even distribution.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Tip 1: For the best flavor, use ripe mangoes and avocados that are firm yet soft to the touch.
- Tip 2: If you prefer a spicier kick, add more chili powder to the shrimp or a pinch of cayenne pepper to the dressing.
- Tip 3: For a vegetarian version, substitute shrimp with grilled tofu or chickpeas.