Mango Shrimp Salad

This mango shrimp salad with avocado is one of my summer favorites! Made with ripe sweet mangoes, creamy avocado, and perfectly seasoned and cooked jumbo shrimp. It's finished with a vibrant citrus dressing.

📝 Ingredients

• 1 pound jumbo or extra large shrimp (peeled and deveined, thawed)
• 3 tablespoons olive oil (plus more for the pan)
• 3/4 teaspoon garlic powder
• 3/4 teaspoon chili powder
• 3/4 teaspoon smoked paprika
• Salt and pepper (to taste)
• 2 ripe mangoes (peeled and diced)
• 2 medium ripe avocados (diced)
• 1/2 a red bell pepper (chopped)
• 1/4 cup thinly sliced red onions
• 3 tablespoons chopped cilantro (or Italian parsley)
• Juice of 1 orange, plus its zest (zest it before juicing)
• Juice of 1 lime, plus its zest
• 1/4 cup extra virgin olive oil
• 1 teaspoon dijon mustard
• 1 clove fresh garlic, minced or grated
• Salt and pepper (to taste)

👨‍🍳 Instructions

1. 1In a bowl, toss shrimp with all the marinade ingredients listed above. Marinate for 15-20 minutes.
2. 2Heat a large non-stick skillet over medium-high heat. Gently pat dry shrimp to remove excess marinade (this will get you a better sear, otherwise the liquid will evaporate and steam the shrimp). Cook shrimp for about 3-4 minutes per side until seared and fully cooked through. Set aside.
3. 3Make the dressing: In a mason jar, combine all the dressing ingredients. Shake until evenly combined.
4. 4In a bowl, arrange all the salad ingredients and toss with the prepared dressing. Enjoy at room temperature or chilled.