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Shrimp Avocado Mango Salad
Filed Under: 15-minute Recipes Fruits Low Carb Recipes Meals for One or Two Recipes Salads Shrimp (Prawn) Recipes Step-by-Step Recipes
Shrimp Avocado Mango Salad Recipe
This is a refreshing salad that serves as a light meal for one, a side dish for 2-3. For a more filling meal, check out my mango salsa pasta recipe.
Check out the ingredients & step-by-step photos on the previous page.
Ingredients:
Salad Ingredients
- 1 ripe avocado (Hass preferred) cubed
- 10 cooked shrimps thawed & patted dry; see cooking note below
- 1 ripe mango cubed (about 150g)
- 50g thinly sliced red onion (or shallots)
- 2 hot chilli# seeded and sliced thinly
- 5 cherry tomatoes halved
- small handful chopped coriander (or Italian parsley)
- 1 lime wedge for garnish
- freshly cracked black pepper to taste
# use chilli padi (bird’s eye chilli), serrano pepper or jalapeno, depending on the availability in your area.
Olive Oil Lime Dressing
- 1 tbsp extra-virgin olive oil
- zest and juice of 1/2 Thai Lime (or 1/8 tsp lemon zest + 1/2 tbsp lemon juice)
- 1/2 tsp apple cider or white wine vinegar to taste
Directions:
- Prepare the salad ingredients. Add the salad ingredients except the last two in a large bowl.
- Make dressing by combing the olive oil, lime zest, lime juice and vinegar. Stir to combine. Drizzle dressing over the salad. Toss to coat evenly.
- Plate out the salad, garnish with lime wedge and season with black pepper.
Cooking Note(s):
- I’m using cooked frozen shrimps (prawns) as a huge short-cut: just thaw and they are ready to use in salads and dishes! You can buy them at seafood shops specialising in frozen seafood. I bought my cooked shrimps from Don Don Donki Singapore.
- To cook the shrimps from scratch instead, bring a pot of water to boil. Add prawns and boil until they are just cooked (less than 3 minutes). Peel and devein the prawns. This will add about 10-15 mins to this recipe.
- Avocados and mangoes should be nicely ripened, but not overly ripe, else they might get very mashy when you toss the salad.
- If you want to prepare this salad in advance, cut and add the avocado only when ready to toss and serve as the avocado will darkened with time due to oxidation. A squeeze of lime or lemon juice over the cut avocado also helps to keep its fresh green hue longer.
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I love this salad because there are all kinds of flavours in it: Sweet, tangy and a little hot.
I am glad that your comment section is back. I couldn’t comment last few days.
This is a well balanced salad…I always love the combo of mango and avocado, but mostly used them with chicken. Gotta try it with seafood next time.
I was shifting to a new host so comments were temporarily turned off. Thanks so much for coming back :)
well balanced salad. I like mango and avocado. Thanks for sharing to prepare this recipe.
WOW!
THANK YOU FOR SHARING…..
Always love this combo of shrimps, avocado, mango which I have also tried before !
Always love the combo of shrimps, avocado, and mango – which I have tried before as well!