Shrimp and Avocado Salad

Ingredients

• 454 g (1 lb)medium shrimp, peeled and deveined
• ½lemon, cut into wedges
• 1 tablespoonkosher salt
• 950 ml (4 cups)water
• 1 largemango
• 1jalapeño, seeded and minced
• 1 smallshallot, minced
• 60 ml (¼ cup)extra virgin olive oil
• 1lime, juiced (about 30 ml / 2 tablespoons)
• 30 ml (2 tablespoons)rice vinegar
• to tastekosher salt and freshly ground black pepper
• 1avocado, diced
• ½ headbutter lettuce
• optionalfresh coriander leaves, for garnish

Instructions

1. 1

   Prepare an ice bath

   Fill a bowl with ice and cold water to chill the shrimp after cooking.

2. 2

   Cook the shrimp

   In a large frying pan, bring 950 ml (4 cups) water, the lemon wedges and 1 tablespoon kosher salt to the boil over a medium-high heat. Add the shrimp and cook uncovered for 2–3 minutes, until just cooked through. Lift them out with a slotted spoon and transfer to the ice bath.

3. 3

   Chop the shrimp

   Once the shrimp are cool, lift them from the ice bath with a slotted spoon. Pat dry, chop roughly and set aside.

4. 4

   Mix the mango

   Peel, stone and dice the mango, then put it in a large bowl. Add the minced jalapeño and shallot and stir to combine.

5. 5

   Make the dressing

   In a small bowl, whisk together the olive oil, lime juice and rice vinegar. Season to taste with salt and pepper, then pour over the mango mixture and toss to coat.

6. 6

   Combine the salad

   Add the shrimp and diced avocado to the mango mixture. Toss gently to combine.

7. 7

   Serve in bowls

   Line 4 shallow bowls with butter lettuce leaves. Drizzle the leaves with olive oil and season lightly with salt and pepper. Divide the salad evenly among the bowls, garnish with fresh coriander leaves if desired, and serve straight away.

What is shrimp and avocado salad?

This is a fresh, American-style salad built around cooked shrimp, avocado and crisp lettuce, with mango bringing sweetness and lime adding a sharp edge. It works as either a light main course or a starter.

The combination is appealing because each ingredient has a distinct role: shrimp makes the salad substantial, avocado softens the tangy dressing, and mango balances the chilli and shallot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 363 calories, 25g protein, 17g carbs, 23g fat.

The shrimp provide most of the protein, while the mango and other fruit contribute carbohydrates. Olive oil and avocado are the main sources of fat. To make a more complete plate, serve a main-course portion with bread or rice and extra lettuce or other salad vegetables.

Choosing the ingredients

Shrimp: Medium shrimp cook quickly and are easy to chop into bite-sized pieces. If using frozen shrimp, thaw them before cooking so they cook evenly.

Mango and avocado: Choose a ripe mango that still holds its shape when diced, and an avocado that yields slightly to gentle pressure. Very soft fruit can make the salad mushy when tossed.

Jalapeño: Removing the seeds keeps the chilli’s heat more restrained. Mince it finely so its flavour is spread throughout the salad.

Getting the shrimp right

Timing: The shrimp cook in just 2–3 minutes once added to boiling water. Watch for them to turn opaque and curl; prolonged cooking can make them firm and rubbery.

Chilling: Transfer the cooked shrimp straight to the ice bath to stop them cooking further. Pat them dry before chopping so excess water does not dilute the dressing.

Balancing the dressing

Citrus: Lime juice and rice vinegar give the olive oil a lively, tangy balance. Whisk them together before dressing the mango so the oil is distributed through the mixture.

Seasoning: Taste the dressing before adding it to the fruit, then adjust the salt and pepper gradually. The shrimp are also cooked in salted water, so season with that in mind.

Keeping the texture fresh

Gentle tossing: Fold in the shrimp and avocado carefully to keep the avocado pieces intact. Adding them after the dressing has coated the mango also helps avoid overmixing.

Lettuce: Butter lettuce makes soft, scoopable cups for the salad. Dry the leaves well so they stay crisp and do not water down the dressing.

Serving the salad

Serve it immediately after assembling, while the lettuce is crisp and the avocado is fresh. For a light main, divide it among 4 bowls; for starter portions, divide it among 6.

A little extra coriander makes a fresh garnish if you enjoy its flavour. The salad can also be served with bread or plain rice for a more filling meal.

Recipe notes & tips

• Have the ice bath ready before you start cooking the shrimp.
• Use a slotted spoon to move the shrimp quickly from the pan to the ice bath.
• Pat the shrimp dry thoroughly before chopping.
• Taste the dressing before pouring it over the mango and adjust the seasoning gradually.
• Dice the avocado shortly before serving to help keep it looking fresh.
• Dress and fill the lettuce bowls just before serving so the leaves stay crisp.

Variations

• Add cucumber: Dice it and fold it in for extra crunch.
• Use a different chilli: Swap the jalapeño for a milder or hotter chilli to suit your taste.
• Try lemon: Use lemon juice in place of lime for a softer citrus flavour.
• Change the herbs: Finish with chopped mint instead of coriander.
• Serve with grains: Add cooked, cooled rice or quinoa to make the salad more substantial.

Common mistakes to avoid

• Overcooking the shrimp: Remove them as soon as they are opaque and just cooked through.
• Skipping the ice bath: Chill the shrimp promptly so they do not keep cooking in their residual heat.
• Adding wet shrimp: Pat them dry first so the dressing does not become diluted.
• Using overripe avocado: Choose fruit that holds its shape when diced and fold it in gently.
• Dressing too early: Assemble the lettuce bowls just before serving to keep the leaves crisp.

How to store

Store leftover salad in an airtight container in the fridge and eat within 1 day; the avocado and lettuce may soften. Keep the lettuce separate where possible, and serve the chilled leftovers without reheating.

Frequently asked questions