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A bowl of Mango Shrimp Salad ceviche with diced avocado, mango, red bell pepper, and cilantro, served with a black spoon on a checkered cloth.

Mango Shrimp Salad

Mango Shrimp Salad is the kind of dish that looks impressive but takes almost no effort to throw together. It’s fresh, colorful, and works for everything from a weekday lunch to a laid-back dinner with friends. The ingredients are easy to prep, and you can even freeze the shrimp ahead to save time. Serve it chilled and you're good to go—no reheating, no fuss.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: American
Keyword: Mango Shrimp Salad
Servings: 4
Calories: 224kcal
Author: Mandy Applegate

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
US Customary - Metric

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

[adthrive-in-post-video-player video-id="bECZ9yvS" upload-date="2025-09-18T09:53:55+00:00" name="Easy Mango Shrimp Salad Recipe" description="Light, fresh mango shrimp salad ready in under 30 minutes." player-type="default" override-embed="default"]

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

Calories: 224kcal | Carbohydrates: 16g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 141mg | Potassium: 706mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1132IU | Vitamin C: 45mg | Calcium: 91mg | Iron: 1mg
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