Avocado Shrimp Salad With Mango Dressing Recipe
This shrimp and avocado salad is my absolute go-to because it’s super fresh and vibrant, making me feel like I’m having a mini-vacay with every bite! Plus, the mango-cilantro dressing is a game-changer, adding just the right amount of sweetness and zest to make the whole dish pop.
I love mixing fresh ingredients for a radiant dish, and my Avocado Shrimp Salad with Mango Dressing does just that. With its succulent cherry tomatoes, creamy avocados, and fat shrimp (plump is a better word, actually, given how truly this salad lets shrimp shine, even bathed in salt and pepper), this is a lunch that leaves one feeling energized and light, with just enough healthy fat and protein to power one through the next several hours.
Ingredients
Shrimp:
Contains a large amount of protein and very few calories.
Has selenium and B12.
Avocados:
Loaded with good fats; teeming with fiber; supplies potash and vitamins.
Cherry Tomatoes:
Succulent and sugary; excellent supply of vitamins A and C; low in calories.
Mango:
Provides sweetness; loaded with vitamins C and A; supplies dietary fiber.
Cilantro:
Aromatic and vibrant; a source of antioxidants; contributes a green and grassy note.
Lime:
Imparts zippy tang; very rich in ascorbic acid; boosts flavor intricacy.
Ingredient Quantities
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup red onion, finely diced
- 4 cups mixed greens
- 1 mango, peeled and sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
1. In a medium bowl, combine the shrimp with olive oil, salt, and black pepper; toss until well coated.
2. Warm a large frying pan over medium heat. Place the shrimp in the pan and cook them for 2-3 minutes on each side until they are pink and opaque.
3. Take the shrimp out of the skillet and put them aside so that they can cool for a moment.
4. In a large salad bowl, mix the diced avocado, cherry tomatoes, and red onion.
5. Incorporate the cooled shrimp into the salad mixture.
6. Place the mixed greens on a serving platter or bowl.
7. Evenly distribute the mixture of shrimp and avocado over the greens.
8. In a blender, mix the sliced mango, lime juice, and half of the cilantro. Blend until smooth to make the dressing.
9. Mango dressing tops the salad, and the salad is tossed.
10. Top with the leftover cilantro and serve it right away.
Equipment Needed
1. Medium bowl
2. Large frying pan
3. Large salad bowl
4. Serving platter or bowl
5. Blender
6. Cutting board
7. Knife
8. Mixing spoon or spatula
9. Measuring spoons
10. Tongs
FAQ
- Q:Can I use shrimp that has been frozen for this recipe?
Q: Should I thaw the green beans before cooking them?A: Yes, just make sure to thaw and pat them dry before cooking.
- Q:How can I increase the heat level of the salad? A: For an even spicier salad, try slicing and then adding jalapeƱos or use cayenne pepper.
- Q:What can I substitute for mango if I don’t have any?
You can make a great equivocal substitute for the mango in the dressing by using either pineapple or papaya. - Q:For how long is it possible to store this salad in the refrigerator? A: The salad offers its best enjoyment when fresh. If you wish to savor it after the moment of assembly, an airtight container can house it for nearly a day until you dive in.
- Q:Can I grill the shrimp instead of pan-searing? A: For sure, grilling the shrimp will add a smoky flavor that beautifully complements the salad.
- Q:Can I get a vegetarian option to the shrimp?
You could use protein-rich substitutes like grilled tofu or chickpeas for a version that is safe for vegetarians.
Substitutions and Variations
1 lb large shrimp, peeled and deveined
– For a vegetarian option, substitute with cooked chicken breast or firm tofu.
1 tbsp olive oil – If you want to use something other than olive oil, try avocado oil or sesame oil, which lend very different flavors to the finished dish.
Substitute with ripe mango for a sweeter taste or cucumber for a crunchier texture: 2 ripe avocados, diced.
1 cup cherry tomatoes, halved – Use grape tomatoes or sun-dried tomatoes for a more intense flavor.
1/4 cup fresh cilantro, chopped – An equal amount of fresh parsley or basil will lend a different but equally delightful herbal note to this recipe.
Pro Tips
1. Marinate the Shrimp Longer: To enhance the flavor, allow the shrimp to marinate in the olive oil, salt, and black pepper for at least 15-30 minutes before cooking.
2. Chill the Salad: For a refreshing taste, chill the diced avocado, cherry tomatoes, and red onion in the fridge for 30 minutes before combining them with the shrimp.
3. Perfectly Ripe Avocados: Ensure the avocados are perfectly ripe but not overly soft to maintain their shape and avoid them becoming mushy in the salad.
4. Toast the Mango: For added depth of flavor, lightly toast mango slices in a dry skillet over medium heat before blending them into the dressing.
5. Variations on Greens: Try using a mix of peppery arugula or watercress along with the mixed greens to add a slight spice and complexity to the salad.
Avocado Shrimp Salad With Mango Dressing Recipe
My favorite Avocado Shrimp Salad With Mango Dressing Recipe
Equipment Needed:
1. Medium bowl
2. Large frying pan
3. Large salad bowl
4. Serving platter or bowl
5. Blender
6. Cutting board
7. Knife
8. Mixing spoon or spatula
9. Measuring spoons
10. Tongs
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup red onion, finely diced
- 4 cups mixed greens
- 1 mango, peeled and sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions:
1. In a medium bowl, combine the shrimp with olive oil, salt, and black pepper; toss until well coated.
2. Warm a large frying pan over medium heat. Place the shrimp in the pan and cook them for 2-3 minutes on each side until they are pink and opaque.
3. Take the shrimp out of the skillet and put them aside so that they can cool for a moment.
4. In a large salad bowl, mix the diced avocado, cherry tomatoes, and red onion.
5. Incorporate the cooled shrimp into the salad mixture.
6. Place the mixed greens on a serving platter or bowl.
7. Evenly distribute the mixture of shrimp and avocado over the greens.
8. In a blender, mix the sliced mango, lime juice, and half of the cilantro. Blend until smooth to make the dressing.
9. Mango dressing tops the salad, and the salad is tossed.
10. Top with the leftover cilantro and serve it right away.