Mango Shrimp Salad Recipe
Add Preferred SourceMango Shrimp Salad is one of those recipes that delivers way more than you’d expect for how little effort it takes. You’ve got sweet mango, creamy avocado, crisp veggies, and perfectly chilled shrimp—all tossed together with lime juice and a little cilantro for a bright, refreshing bite. It’s light but satisfying, and it somehow feels both casual and a little fancy at the same time.
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On busy days when it’s hot out or I need something fresh for dinner or lunch, this shrimp salad fits right in. It’s light, colorful, and doesn’t take much time, which means I can throw it together without any stress. You can also prep the shrimp ahead and freeze it until you’re ready to toss the salad altogether, making things so much simpler.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Mango Shrimp Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll see just how easy it is to get this fresh salad on the table fast.
Cook the Shrimp
Bring a pot of salted water to a boil, and drop in your cleaned and deveined shrimp. Cook them for about 90 seconds to 3 minutes, depending on their size, just until they turn pink and opaque.
Quickly transfer them to an ice bath to cool them down and stop the cooking. Once chilled, drain and pat them dry with paper towels.
Prep the Produce
While the shrimp is cooling, slice the mango, red onion, bell pepper, and avocado into small, even pieces. Mince the fresh cilantro so it’s ready to go.
Having everything chopped and prepped makes assembling the salad super simple.
Toss It All Together
In a large bowl, combine the sliced mango, red onion, bell pepper, avocado, and minced cilantro, then add in the chilled shrimp.
Pour over the lime juice, season everything with salt and pepper, and gently toss to combine.
Be careful not to mash the avocado too much—use a soft hand and a large spoon or silicone spatula to keep the pieces intact. Give it a taste and adjust the seasoning if needed.
Serve and Enjoy
Once everything’s gently tossed and seasoned to your liking, transfer the mango shrimp salad to a serving platter or individual bowls.
You can garnish with a few extra cilantro leaves for a refreshing touch.
Serve it fresh and enjoy right away for the best flavor and texture!
Recipe Notes and Expert Tips
I’ve made this salad many times, and a few small choices can make a big difference. Here are my best tips to help you get it just right:
- Watch the shrimp closely: Shrimp cook fast—pull them as soon as they’re opaque and pink so they stay tender, not rubbery.
- Cool the shrimp completely: The salad tastes best when everything is chilled, so don’t skip the ice bath.
- Choose ripe mangoes: They should feel slightly soft to the touch and have a fruity aroma. If they’re too hard, they won’t be sweet enough or juicy.
- Keep your dicing consistent: Small, evenly sized pieces help make each bite balanced, with a little bit of everything.
- Keep the avocado slices intact: Gently folding in the avocado and keeping the pieces whole gives the salad a cleaner texture and a better balance of flavors in every bite.
- Add a little heat if you like: Finely chopped jalapeño or a splash of hot sauce adds a nice kick and works well with the sweetness of the mango.
- Taste and adjust: Depending on how sweet or tart your mangoes are, you may want to add a little more lime juice or a pinch of salt.
- Serve fresh for best texture: This is one of those salads that’s meant to be eaten soon after making, especially with avocado in the mix.
How to Store Leftovers
Transfer any leftover salad to an airtight container and refrigerate for easy storage. It will keep well for up to 1-2 days, but the avocado may brown slightly, and the texture of the shrimp and mango may soften slightly. That’s why it’s best served fresh.
Although crowd-friendly, this salad isn’t freezer-friendly—once thawed, the ingredients tend to lose their bite and turn a bit mushy. You can only freeze the shrimp for up to 3 months after you clean and cook them. Just make sure you defrost them before giving them an ice bath and tossing them into your salad.
What to Serve With Mango Shrimp Salad
You can turn this into a full meal by serving it over greens, spooning it into romain lettuce for shrimp lettuce wraps, or pairing it with rice or quinoa.
It’s also great as a scoopable appetizer with tortilla chips, or alongside grilled meats or seafood when you want something fresh and colorful on the side.
More Easy Recipes for You to Try at Home
I’ve got more quick, fresh recipes that are just as easy to love—perfect for keeping mealtime exciting without making it complicated.
Ingredients
- 1 pound shrimp cleaned and deveined
- 1 ½ cups mango diced
- ¼ cup red onion diced
- ¼ cup red bell pepper diced
- 1 ripe avocado diced
- ⅓ cup fresh cilantro finely minced
- 4 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Bring a small pot of salted water to a boil. Add the shrimp and cook for 90 seconds to 3 minutes (depending on size), until just pink and opaque. Transfer to an ice bath to stop the cooking. Once chilled, drain and pat dry.1 pound shrimp
- In a large bowl, combine mango, red onion, bell pepper, avocado, and cilantro. Add in the shrimp.1 ½ cups mango, ¼ cup red onion, ¼ cup red bell pepper, 1 ripe avocado, ⅓ cup fresh cilantro
- Drizzle with lime juice, season with salt and pepper, and toss gently to combine. Taste and adjust seasoning if needed.4 tablespoons lime juice, Salt and pepper
Video
Notes
- Watch the shrimp closely: Shrimp cook fast—pull them as soon as they’re opaque and pink so they stay tender, not rubbery.
- Cool the shrimp completely: The salad tastes best when everything is chilled, so don’t skip the ice bath.
- Choose ripe mangoes: They should feel slightly soft to the touch and have a fruity aroma. If they’re too hard, they won’t be sweet enough or juicy.
- Keep your dicing consistent: Small, evenly sized pieces help make each bite balanced, with a little bit of everything.
- Keep the avocado slices intact: Gently folding in the avocado and keeping the pieces whole gives the salad a cleaner texture and a better balance of flavors in every bite.
- Add a little heat if you like: Finely chopped jalapeño or a splash of hot sauce adds a nice kick and works well with the sweetness of the mango.
- Taste and adjust: Depending on how sweet or tart your mangoes are, you may want to add a little more lime juice or a pinch of salt.
- Serve fresh for best texture: This is one of those salads that’s meant to be eaten soon after making, especially with avocado in the mix.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
