Can I make this ahead?

Yes. The components or finished dish hold well if properly chilled and stored.

Can I adjust the seasoning?

Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.

A tropical salad with seared shrimp, mango, and citrus dressing

Mango Avocado Shrimp Salad

Name: Mango Avocado Shrimp Salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp, peeled and deveined; 1 ripe mango, diced; 1 avocado, diced; 1/4 red onion, thinly sliced; 4 cups butter lettuce; 2 limes, juiced; 2 tbsp olive oil; 1 tsp honey; 1/2 tsp chili flake; Salt and pepper; Fresh cilantro

23 minEasy

Prep Time

15 min

Cook Time

8 min

Total Time

23 min

Servings

4 servings

Difficulty

Easy

Cost

Premium

$$$

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Mango Avocado Shrimp Salad

A tropical salad with seared shrimp, mango, and citrus dressing

A vibrant salad combining seared shrimp, ripe mango, avocado, and red onion over butter lettuce with a zesty lime dressing.

15m

Prep Time

Cook Time

23m

Total Time

Servings

Easy

Difficulty

Premium $$$

Cost

Mexican Cuisine Main Course Salad Gluten-Free Dairy-Free Healthy

Sarah Chen

January 26, 2026(Updated April 12, 2026)

This salad hits all the marks for a summer meal: it is light, colorful, and comes together in under 30 minutes. The shrimp cook in just a few minutes and pair beautifully with the sweetness of mango and the richness of avocado.

The lime dressing is deliberately simple so it brightens everything without competing with the individual flavors. This is the kind of salad you can serve as a main course and feel genuinely satisfied afterward.

Ingredients

1 lb large shrimp, peeled and deveined
1 ripe mango, diced
1 avocado, diced
1/4 red onion, thinly sliced
4 cups butter lettuce
2 limes, juiced
2 tbsp olive oil
1 tsp honey
1/2 tsp chili flake
Salt and pepper
Fresh cilantro

PrepDaily Use

Test Kitchen Pick

Chef Knife

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Why a sharp knife helps here

When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.

This recipe is won or lost in prep speed and cleaner cuts.

Speeds up chopping and slicing
Makes prep more consistent and less frustrating

A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.

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Instructions

1
Season the shrimp with salt, pepper, and chili flake.
2
Sear the shrimp in a hot skillet with olive oil for 2 minutes per side until pink and just cooked.
3
Whisk together the lime juice, olive oil, honey, salt, and pepper.
4
Arrange the butter lettuce on plates and top with shrimp, mango, avocado, and red onion.
5
Drizzle with the lime dressing and garnish with cilantro.

Serving Suggestions

Ways to Serve This Dish

Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve as a light main course or alongside grilled protein

Tips & Storage

Pro Tips

Do not overcook the shrimp — pull them as soon as they turn pink.
A little jalapeño adds nice heat if you want it.

Storage

Refrigerate in airtight containers for up to 3 days.

Reheating

Reheat gently on the stovetop, in the oven, or in the microwave until hot.

Nutrition Facts

Per serving (1 serving) · 4 servings

Calories290

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein24g

Carbohydrates20g

Fat14g

Fiber5g

Sugar12g

Sodium380mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I make this ahead?: Yes. The components or finished dish hold well if properly chilled and stored.
Can I adjust the seasoning?: Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.

Explore More

More Mexican Recipes More Main Course More Salad Gluten-Free Recipes Dairy-Free Recipes Healthy Recipes Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Season the shrimp with salt, pepper, and chili flake.
2
Sear the shrimp in a hot skillet with olive oil for 2 minutes per side until pink and just cooked.
3
Whisk together the lime juice, olive oil, honey, salt, and pepper.
4
Arrange the butter lettuce on plates and top with shrimp, mango, avocado, and red onion.
5
Drizzle with the lime dressing and garnish with cilantro.

Mango Avocado Shrimp Salad

Mango Avocado Shrimp Salad

Mango Avocado Shrimp Salad