This Mango Avocado Shrimp Salad is easy to make in about 20 minutes and is full of refreshing summer flavor. Serve it as an appetizer, side dish, or main course, for a vibrant flavor everyone will love.
This Mango Shrimp Salad was inspired by a version I had at Añejo, and it’s become one of my favorite warm-weather meals. Smoky grilled shrimp are paired with creamy avocado, sweet mango, crisp greens, and a coconut lime dressing that brings everything together. It’s a fresh, tropical-inspired salad that feels satisfying enough for dinner while still being light and easy to enjoy.
The combination of sweet mango, savory shrimp, creamy avocado, and tangy coconut lime dressing creates the perfect balance of flavors in every bite. Whether you’re making it for a summer dinner, serving it at a cookout, packing it for meal prep, or enjoying it as a light lunch, this salad is simple, flavorful, and full of ingredients that work beautifully together.
If you love this salad, you’ll love my Elote Pasta Salad (Mexican Street Corn) and my Green Goddess Salad.
Why You’ll Love This Recipe
- Fresh and vibrant summer flavors. The grilled shrimp, fresh mango and avocado bring a bright combination of summer flavors to any BBQ or weeknight dinner.
- Quick and easy to make. This salad comes together in under 30 minutes, making it perfect for busy weeknights or easy summer lunches.
- Packed with protein and healthy fats: Grilled shrimp and creamy avocado make this salad satisfying while providing plenty of protein and heart-healthy fats.
- Naturally gluten-free and easy to customize: The ingredients are naturally gluten-free, and you can easily swap in your favorite vegetables, fruits, or proteins.
- Perfect for entertaining or meal prep: It can be assembled ahead of time for gatherings or portioned into containers for lunches throughout the week.
- Restaurant-quality salad made at home: The combination of grilled shrimp, fresh produce, and a coconut lime dressing gives this salad the feel of something you’d order at your favorite coastal restaurant.
Ingredients
- Grilled shrimp: Grilled shrimp add smoky flavor and lean protein, making the salad hearty enough for a meal.
- Pickled shallots: Pickled shallots bring a bright, tangy bite that balances the sweetness of the mango and the richness of the avocado.
- Pepitas: Toasted pepitas add crunch and a subtle nutty flavor that complements the creamy textures throughout the salad.
- Avocado: Avocado adds richness and a buttery texture that pairs perfectly with the grilled shrimp and mango.
- Mango: Sweet, juicy mango brings a tropical, summery element and natural sweetness to every bite.
- Bibb lettuce: The big bibb lettuce leaves give a fresh, crisp base that layers in between all the other ingredients.
- Lime: Lime brightens both the shrimp and the dressing with a burst of acidity that ties all of the flavors together.
- Coconut milk: Coconut milk creates a creamy dressing with subtle tropical flavor that complements the mango and shrimp.
- Brown sugar: A touch of brown sugar balances the acidity and heat in the dressing while enhancing the sweetness of the mango.
- Sambal Oelek: An Indonesian chili paste, Sambal Oelek is made from ground red chilies, and adds a gentle heat and depth of flavor that balances the creamy coconut lime dressing.
- Sesame oil: Sesame oil brings a hint of savory, toasted flavor that rounds out the coconut lime dressing.
How to Make Shrimp, Mango and Avocado salad
1. Wash and pat dry the shrimp. Drizzle with olive oil, lime juice, salt, pepper and red pepper flakes. Make sure to evenly coat all sides.
2. Preheat grill to 400 degrees. Make the dressing by combining ingredients in a bowl. Season to taste.
3. Add shrimp to the grill and cook for about 3 min per side or until shrimp are browned and cooked through.
4. Wash bibb lettuce and add to a plate. Cube mango and avocado and add to lettuce along with pepitas and pickled shallots. Pour dressing over and then arrange shrimp on top.
Expert Tips
- Do not overcook the shrimp to keep them tender and juicy. Cook shrimp on high heat and only for a few minutes so they get a nice char, but do not overcook.
- Use ripe mangoes and avocados for the best texture and flavor. This recipe is best when mangos are in season. My favorite mangos to use are yellow (Ataulfo, Honey, or Champagne) mangos because they have a delicious sweet flavor. I also find that I have more luck finding ripe, good quality yellow mangos in your average grocery store.
- Pat shrimp dry before grilling for better char marks. The flavor from grilled shrimp is one of the best parts about this shrimp mango avocado salad. Pat the shrimp dry to get those grill marks.
- Add more lime juice to the shrimp before grilling. The acid in the lime juice helps break down proteins on the surface of the shrimp, making them more tender.
- Add dressing right before serving to keep greens crisp. Dress this salad right before serving to ensure the lettuce is even crisper.
Variations
- Swap shrimp for grilled chicken or salmon. This dressing works so well with most proteins like chicken or salmon.
- Add quinoa or rice to make it heartier. Adding a sturdy rice is a great way to make this dish even more of meal.
- Swap for a sturdier lettuce leaf if you are making ahead. Use spinach or arugula instead of bibb lettuce. Bibb lettuce is a great soft leaf, but doesn’t always last as long as arugula or spinach.
- Add jalapeños for heat. Thinly slice jalapeños and add to the salad, or finely chop and include in the coconut lime dressing for a little extra heat.
- Top with feta cheese or goat cheese. If you want to add a cheese, I suggest a tangy sturdy cheese like goat or feta that will hold up to the other ingredients.
- Swap avocado for Sliced hearts of palm, diced jicama or cucumber.
What to Serve with Mango Shrimp Salad
- Grapefruit & Fried Halloumi Tacos
- Blistered Tomato Corn Sandwich
- Romesco Turkey Sandwich
- Asparagus Tart with Asiago
Storage
Storage
Store leftover salad in an airtight container in the refrigerator for up to 2 days. For the best texture, keep the dressing separate and add the avocado just before serving.
Freezer
This salad is not ideal for freezing, as the avocado, lettuce, and mango will lose their texture once thawed. If you’d like to get ahead, you can freeze the cooked shrimp separately for up to 2 months and thaw overnight in the refrigerator before assembling the salad.
Make Ahead
The coconut lime dressing can be made up to 3 days in advance and stored in the refrigerator. You can also grill the shrimp, pickle the shallots, and prep the mango a day ahead; then simply assemble the salad and add the avocado just before serving.
FAQs
Yes! You can prepare the dressing, grill the shrimp, pickle the shallots, and chop the mango up to a day in advance. For the freshest texture, wait to add the avocado, lettuce, and dressing until just before serving.
Absolutely. Frozen shrimp are often one of the freshest seafood options available because they’re typically flash-frozen shortly after being caught to lock in their quality and flavor. They work beautifully in this recipe—just thaw them completely and pat them dry before marinating and grilling to help them develop the best flavor and char.
Yes! This dressing is naturally dairy-free since it’s made with coconut milk, lime juice, sesame oil, brown sugar, and sambal oelek.
If you can’t find Sambal Oelek, try using sriracha, chili garlic sauce, or a pinch of red pepper flakes. Each will add a similar touch of heat to the dressing, though Sambal Oelek has a cleaner chili flavor and a chunkier texture than most alternatives.
More fresh salad recipes
- Peach Burrata Salad
- Couscous Halloumi Salad
- Mediterranean Orzo Salad
- Mango Avocado Salad with a Cayenne Lime Dressing
Mango Avocado Shrimp Salad
Ingredients
The shrimp:
- 3/4 lb shrimp (cleaned tails on)
- 1/2 lime zested and juiced
- Sea salt
- pepper
- red pepper flakes (as spicy as you want)
Dressing:
- 1/4 cup coconut milk
- 1 tbsp sambal oelek (substitute sriracha if you can't find this)
- 1/2 lime zested and juiced
- 1 tsp brown sugar
- 2 tbsp sesame oil
- Pinch of salt
- Pinch of pepper
The rest:
- 1 avocado
- Bibb lettuce / mixed greens
- 1/2 cup pickled shallots
- 1 mango (I like yellow mangos)
- 1/4 cup pepitas
Instructions
- Wash and pat dry the shrimp. Drizzle with olive oil, lime juice, salt, pepper and red pepper flakes. Make sure to evenly coat all sides.
- Preheat grill to 400 degrees. Make the dressing by combining ingredients in a bowl. Season to taste.
- Add shrimp to the grill and cook for about 3 min per side or until shrimp are browned and cooked through.
- Wash bibb lettuce and add to a plate. Cube mango and avocado and add to lettuce along with pepitas and pickled shallots. Pour dressing over and toss. Arrange shrimp on top. Enjoy!
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