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–+ servings
mango avocado shrimp salad

Mango Avocado Shrimp Salad

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.
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Ingredients

Serves 2 people

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!

Notes

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.