Go Back
Tropical shrimp salad with mango, avocado, cucumber, greens, and lime dressing in a bowl.
Safia's avatarSafia

Tropical Shrimp Salad with Mango and Avocado

A fresh tropical shrimp salad made with juicy shrimp, mango, avocado, cucumber, greens, and a simple lime dressing.

Decription

This tropical shrimp salad is fresh, colorful, and easy to make in about 25 minutes. Juicy shrimp, sweet mango, creamy avocado, crisp cucumber, and a simple lime dressing make it light but still satisfying. The shrimp is quickly cooked with garlic and a little chili powder, then cooled slightly before mixing with the fruit and vegetables. This keeps the salad bright and prevents the greens from wilting. It is a good choice when you want something fresh, protein-rich, and not heavy.
  • Shrimp: Use peeled and deveined shrimp. Medium or large shrimp both work.
  • Mango: Choose a ripe but firm mango so it holds its shape.
  • Avocado: Add it right before serving to keep it fresh.
  • Cucumber: Adds crunch and keeps the salad light.
  • Red onion: Use a small amount for sharpness.
  • Mixed greens or romaine: Romaine stays crisp longer.
  • Lime juice: Fresh lime juice gives the best flavor.
  • Olive oil: Helps the dressing coat the salad.
  • Honey: Balances the lime.
  • Garlic, chili powder, salt, and pepper: Simple seasoning for the shrimp.

Why You’ll Love Tropical shrimp salad

  • It uses simple ingredients and cooks quickly.
  • The mango and lime give it a fresh tropical flavor.
  • Shrimp adds lean protein without making the salad heavy.
  • It works well for lunch, dinner, or meal prep without the avocado.
 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Peeled and deveined shrimp
  • 1 lb Tablespoon olive oil
  • 1 Garlic clove, minced
  • 1/2 Teaspoon chili powder
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 4 Cups romaine lettuce or mixed greens
  • 1 Ripe mango, diced
  • 1 Avocado, diced
  • 1 Cup cucumber, sliced
  • 1/4 cup red onion, thinly sliced

Equipment

  • 1 Skillet
  • 1 Mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Knife
  • 1 Cutting board

Method
 

  1. Pat the shrimp dry with paper towels.
  2. Season shrimp with garlic, chili powder, salt, and black pepper.
  3. Heat olive oil in a skillet over medium heat.
  4. Cook shrimp for 2–3 minutes per side, until pink and opaque. Transfer to a plate and let cool slightly.
  5. In a small bowl, whisk lime juice, olive oil, honey, salt, and black pepper.
  6. Add greens, mango, avocado, cucumber, and red onion to a large bowl.
  7. Top with cooked shrimp.
  8. Drizzle with dressing and toss gently before serving.