Mango Shrimp Salad

Ingredients

• 454 gjumbo or extra-large shrimp, peeled, deveined and thawed
• 3 tablespoons (45 ml), plus more for the panolive oil
• 3/4 teaspoongarlic powder
• 3/4 teaspoonchilli powder
• 3/4 teaspoonsmoked paprika
• to tastesalt and pepper
• 2ripe mangoes, peeled and diced
• 2 mediumripe avocados, diced
• 1/2red pepper, chopped
• 1/4 cup (60 ml)red onion, thinly sliced
• 3 tablespoonschopped coriander or flat-leaf parsley
• Juice and zest of 1orange (zest before juicing)
• Juice and zest of 1lime
• 1/4 cup (60 ml)extra-virgin olive oil
• 1 teaspoonDijon mustard
• 1 clovefresh garlic, minced or grated
• to tastesalt and pepper

Instructions

1. 1

   Marinate the shrimp

   Toss the shrimp in a bowl with the marinade ingredients: 3 tablespoons olive oil, garlic powder, chilli powder, smoked paprika, and salt and pepper to taste. Leave to marinate for 15–20 minutes.

2. 2

   Cook the shrimp

   Heat a large non-stick frying pan over medium-high heat. Gently pat the shrimp dry to remove excess marinade, which helps them sear rather than steam. Cook for about 3–4 minutes on each side, until seared and cooked through, then set aside.

3. 3

   Mix the dressing

   Put the orange and lime juice and zest, extra-virgin olive oil, Dijon mustard, minced or grated garlic, and salt and pepper to taste in a jar. Seal and shake until evenly combined.

4. 4

   Toss the salad

   Arrange the mango, avocado, red pepper, red onion and coriander or parsley in a bowl. Toss with the dressing and serve at room temperature or chilled.

What is mango shrimp salad?

This American-style salad brings together cooked shrimp, ripe mango and avocado with a citrus dressing. Its sweet, creamy and savoury elements make it a natural fit for a summer meal.

The version here seasons the shrimp with garlic, chilli and smoked paprika, then adds orange and lime to the dressing. That combination gives the salad a fresh citrus lift alongside the smoky, gently spiced shrimp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 13g protein, 27g carbs, 39g fat.

The mango supplies much of the carbohydrate, while the olive oil and avocado contribute most of the fat. Shrimp provides the main protein; serve a portion with extra vegetables or a modest side of grains to round out the plate.

Seasoning the shrimp

Marinade: Olive oil helps the garlic powder, chilli powder and smoked paprika coat the shrimp. The 15–20 minute rest gives the seasoning time to cling without making the shrimp preparation complicated.

Drying: Pat the shrimp gently before cooking to remove excess marinade. This helps them sear in the pan instead of steaming in the liquid.

Getting a good sear

Pan heat: A large non-stick pan over medium-high heat gives the shrimp a chance to brown quickly. Cook them for about 3–4 minutes per side, as directed, and set them aside once cooked through.

Doneness: Look for shrimp that are opaque and firm rather than translucent. Avoid leaving them in the pan after they are cooked, as they can become tough.

Choosing the fruit and vegetables

Mango: Use ripe mangoes that yield slightly when pressed but still hold their shape when diced. Very soft fruit can break down when the salad is tossed.

Avocado: Ripe avocado adds a creamy contrast to the citrus and shrimp. Dice it shortly before assembling so it stays in neat pieces.

Making the citrus dressing

Fresh citrus: Zest the orange before juicing it, then add both the zest and juice to the jar with the lime. The zest brings aromatic citrus flavour to the dressing.

Emulsifying: Shake the dressing ingredients together in a sealed jar until evenly combined. Shake it again just before tossing if it has separated while standing.

Serving the salad

Serving temperature: The salad works at room temperature or chilled, as specified in the method. If preparing components ahead, keep them separate and toss with dressing shortly before serving.

Pairing: Serve it on its own for a light meal, or add bread or a simple grain on the side for a more substantial plate. Keep the accompaniments mild so the mango and citrus remain prominent.

Recipe notes & tips

• Zest the orange before cutting it to juice.
• Pat the shrimp dry gently after marinating to help them sear.
• Use a large pan so the shrimp have room to brown.
• Dice the mango and avocado into similarly sized pieces for easier serving.
• Shake the dressing again immediately before tossing the salad.

Variations

• Use parsley: Swap the coriander for the Italian parsley listed in the ingredients.
• Adjust the chilli: Use less chilli powder for a milder shrimp seasoning.
• Add extra citrus: Increase the lime zest for a sharper citrus note.
• Make it more peppery: Add extra red pepper for more crunch.
• Serve with grains: Pair the salad with cooked rice or another mild grain for a heartier meal.

Common mistakes to avoid

• Skipping the drying step: Excess marinade can make the shrimp steam; pat them dry gently before they go into the pan.
• Crowding the pan: Shrimp may cook unevenly when packed together; use a large pan and leave space around them.
• Overcooking the shrimp: They can turn tough if left in the pan too long; take them out once cooked through.
• Using underripe mango: It can taste firm and tart; choose fruit that yields slightly when pressed.
• Tossing too early: The avocado can soften and break up; combine the salad and dressing close to serving.

How to store

Refrigerate leftovers in an airtight container and eat within 1–2 days. The avocado may soften and discolour, so this salad is best enjoyed fresh; serve it chilled rather than reheating the shrimp.

Frequently asked questions