Mango Avocado and Shrimp Salad
Enjoy a beautiful and healthy Mango Avocado and Shrimp Salad for a light meal, or a delicious side salad. It also make a great appetizer platter for a New Year’s party! This delicious salad can be grilled or the shrimp pan-fried in the winter and veggies and fruit eaten fresh.
I love a good first-of-the-year fresh salad recipe, whether for lunch, dinner, or to bring to a dinner party. We’re all looking for healthy, and this salad is just that. This Mango Avocado and Shrimp Salad is great for summertime–with the fruit and veggies grilled–or for wintertime, just eaten fresh (optional to pan-fry).
Mango Avocado and Shrimp Salad
Made with shrimp and the freshest ingredients – avocados, cucumbers, mangos and peppers, don’t forget the chopped jalapeño tossed with some freshly squeezed lime juice. For summer, the only veggie not grilled is the small cucumber pieces.
Not only have we been enjoy amazing, healthy meals this New Year (with a few desserts here and there), we’re eating a lot of salads. This shrimp salad is my new favorite.
Why I love this recipe
- You can make it in the summer (grilled) or in the winter (not grilled).
- It’s healthy and delicious.
- Makes a great party salad!
Gather these ingredients
Shrimp marinade:
- Shrimp (tails on or off – whatever you prefer)
- Thai chile paste
- Coconut sugar
- Sesame oil
- Fish sauce
- Juiced lime
- Rice vinegar
- Salt and pepper to taste
- Skewers for shrimp
Veggies and fruit:
- Cocktail cucumbers: do not grill these
- Mango
- Jalapenos
- Zucchini
- Avocados
- Avocado oil
- Basil, lime, and mint – for garnish
- Fresh lime
How do you make mango and avocado shrimp salad?
- Make the marinade: In a small bowl mix together the Thai chili paste, coconut sugar, sesame oil, fish sauce, lime juice, and the rice vinegar. Add a bit of salt and pepper. Pour over the shrimp and allow to marinage until ready to grill.
- PAN FRY THE SHRIMP for about 2 minutes.
- GRILLING THE SHRIMP – turn the grill on to medium high heat.
- Prepare the veggies and fruit into about 1 inch thick pieces, cut the avocados into quarters, and then—in separate bowls—coat everything in avocado oil, salt, and pepper—the oil will allow for grill marks to appear. If not grilling – SKIP THE AVOCADO OIL.
- Grill the zucchini for about 1-2 minutes each side, grill avocado pieces for 3-4 minutes, grill jalapeños for 2-3 minutes each side, and grill shrimp for about 3 minutes total. Cut jalapeño into smaller segments and grill for about 2 minutes.
- Layer all fruit, veggies, and shrimp on a large platter, and serve with fresh chopped mint and basil.
- Squeeze lime over the salad and serve!
Tips and substitutions:
- You can grill all meat, veggies and fruit (minus the cucumbers) in the summertime.
- For winter serving, pan-fry the shrimp, prepare the veggies and fruit and serve fresh. Don’t forget the fresh lime drizzled on top.
- Replace the lime for lemon if you need to.
- Add in more veggies – like bell peppers, raddishes, radicchio, endive – it’s all great.
- You can always add a dressing if you want a “heavier” salad.
Serving
We love this salad served in the summertime with these chicken kebabs! In the winter, it makes a lovely fresh salad served with this pasta dish, finished with this 2-ingredient ice cream for dessert.
Storage
Store any leftovers in the fridge. You can pop in the airfryer to brighten it up before eating the leftovers. Also great served in a wrap the next day!
More healthy salad recipes to try while you are here:
- Greenhouse Salad
- Mandarin Crunch Salad
- House Salad
- Thai Summer Salad
Get the Recipe:
Mango and Avocado Shrimp Salad
Ingredients
Shrimp marinade:
- 20 large shrimp, tails on or off
- 1 Tbsp thai chile paste
- 1 Tbsp coconut sugar
- 1 Tbsp sesame oil
- 2 tsp fish sauce
- 1 juiced lime
- 2 tsp rice vinegar
- Salt and pepper to taste
Veggies and fruit:
- 5-6 cocktail cucumbers, the only veggie that is not grilled
- 1 large mango, cut into 1 inch thick strips
- 2 jalapenos, cut int half with seeds removed
- 3 medium zucchini, cut into 1 inch thick rounds
- 2 avocados, cut into quarters
- Avocado oil, to coat veggies and fruit
- Fresh basil, garnish
- Fresh mint, garnish
- 2 Lime, for drizzling over the salad
Equipment
- skewers (if grilling the shrimp)
Instructions
Marinate the shrimp:
- Add the marinade ingredients together in a bowl. Mix well and pour over the shrimp to allow to marinate for about 30 minutes before grilling (or pan-frying).
Griling:
- Heat grill with medium high heat.
- While grill preheats, cut veggies and fruit into about 1 inch thick pieces, cut the avocados into quarters, and then—in separate bowls—coat all vegies and fruit in avocado oil, salt, and pepper—the oil will allow for grill marks to appear.
- Grill the zucchini for about 1-2 minutes each side, grill avocado pieces for 3-4 minutes, grill jalapeños for 2-3 minutes each side, and grill shrimp for about 3 minutes total.
Pan-frying:
- Follow the instructions above but pan-fry the veggies instead of grilling. NOTE: Finely chop the jalapeños before pan-frying.
- Layer the fruit, veggies, and shrimp on a large platter, and serve with fresh chopped mint and basil.
- Squeeze the lime juice over the salad and serve!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
This salad is so beautiful! Good for you for making exercise a priority, it’s such a mood lifter and so important as we get older.
This looks so yummy! We have a young friend who is very serious about cross fit…I think I could enjoy it too but there’s really not a place close enough to go, and the nagging pains make me nervous, BUT I definitely agree about getting out of a rut. I’m in one now and need to get out, though the break I’ve taken (partially from throwing my back out, and just not doing anything) has helped the pain in my knee ease up so I’m hopeful I can jump back into regular exercise.
congratulations on your exercise and healthy eating habits and thank you for this recipe, great flavors in the marinade and great ingredients in the salad!
Hi! I am 77 years of age and started cross fit last winter. I modified everything at first but built up so I could do all the fitness without the changes. Demanding, but with your lovely, delicious recipes it is all a win- win. Thank you, a faithful follower, Donna Parks.