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Shrimp Avocado Mango Salad

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:

  1. Prepare the salad ingredients. Add the salad ingredients except the last two in a large bowl.
  2. 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.
  3. Plate out the salad, garnish with lime wedge and season with black pepper.

Cooking Note(s):


  1. 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.
  2. 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.
  3. Avocados and mangoes should be nicely ripened, but not overly ripe, else they might get very mashy when you toss the salad.
  4. 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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5 comments on “Shrimp Avocado Mango Salad”

  1. I love this salad because there are all kinds of flavours in it: Sweet, tangy and a little hot.

  2. 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.

  3. well balanced salad. I like mango and avocado. Thanks for sharing to prepare this recipe.

  4. WOW!
    THANK YOU FOR SHARING…..

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