This wholesome Shrimp Avocado Mango Salad is a remarkably refreshing meal – you’ll want to whip it up whenever you’re hosting friends or family! Tangy cilantro lime dressing is drizzled over a dreamy mix of smoky pan-seared shrimp, juicy cherry tomatoes, nutty pepitas and more.
If you love a good flavor-packed salad like me then you need to try my Blackened Grilled Salmon Salad or my Mexican Chopped Salad with Poblano Dressing.
Tropical Avocado Salad With Pan-Seared Shrimp
Now that it’s finally getting warmer outside, I’ve been launched full-force into my annual salad craze. This one will definitely be sticking around for years to come – it’s a tropical seafood masterpiece! I love that it incorporates fruits, veggies and meat (in the form of shellfish) to give you a complete meal with one super quick and easy recipe.
The juicy shrimp pair perfectly with the mango, red onion, avocado, and all of the other produce in the salad. The pepitas add a nice chewiness and the herby dressing ties it all together. I can’t help drooling at the thought of all those smoky, sweet and savory flavors coming together to charm my taste buds!
What You’ll Need
Let’s go over the ingredients that make up each component of this shrimp avocado salad. Be sure to scroll down to the recipe card for the full amounts.
For the Cilantro Lime Dressing
- Red Onion
- Garlic Clove
- Fresh Cilantro: In my experience, people either love or hate this citrusy herb. If it’s not your cup of tea, feel free to substitute it for fresh parsley or basil.
- Olive Oil
- Lime Juice: Freshly squeezed.
- Red Wine Vinegar
- Honey: I prefer using the raw and unfiltered kind.
- Dijon Mustard
- Sea Salt
- Ground Cumin: This adds depth to elevate the overall flavor of the dressing.
- Smoked Paprika
For the Pan-Seared Shrimp
- Shrimp: Peeled and deveined. I recommend using wild-caught shrimp for the best flavor.
- Cumin
- Smoked Paprika
- Ancho Chili Powder: This mildly spicy chili powder supplements the smokiness of the paprika.
- Garlic Powder
- Sea Salt
- Avocado Oil: Or another oil with a high smoke point such as canola oil.
For the Avocado Mango Salad
- Green Leaf Lettuce: Roughly chopped.
- Diced Mango
- Avocados: Peeled, pitted and sliced.
- Sliced Red Onion
- Halved Cherry Tomatoes
- Raw Pepitas (Hull-Free Pumpkin Seeds): If you’d like, you can toast these for added flavor. This also makes them crunchy rather than chewy.
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Can I Use Frozen Shrimp?
Unlike most food items, frozen shrimp actually tend to be fresher than fresh shrimp. Fishermen freeze wild shrimp upon catching them, but fresh shrimp often sit around for a while at grocery stores and fish markets.
That being said, either will work. Just avoid any shrimp with soft, slimy shells – and if you’re using frozen ones, thaw them out ahead of time and pat them dry before you season them.
How to Make Shrimp Avocado Salad with Cilantro Lime Dressing
Everything about this salad is just plain easy. It comes together in only 10 minutes!
Make the Dressing
- Blend Everything But the Oil: Add the red onion, garlic, cilantro, lime juice, red wine vinegar, honey, mustard, salt, cumin and smoked paprika to a food processor or a high-speed blender. Pulse until the cilantro is finely chopped.
- Add Oil: Pour in the olive oil and pulse until the mixture takes on a dressing consistency – the oil and vinegar should no longer look separate. Set the dressing aside.
Prepare the Shrimp
- Combine Seasonings: Add the cumin, smoked paprika, ancho chili powder, garlic powder and salt to a small bowl. Mix everything together.
- Season Shrimp: Season the prepared shrimp with the spice blend, then set them aside.
- Heat Skillet: Heat a large skillet to medium-high heat.
- Sear Shrimp: Add the avocado oil to the pan, followed by the seasoned shrimp. Sear the shrimp for 2 minutes per side. Remove your cooked shrimp from the pan and let them rest while you start to assemble the avocado salad.
Assemble the Salad
- Combine Produce & Pepitas: Add the prepared lettuce, avocado, mango, red onion, cherry tomatoes and pepitas to a large bowl. Alternatively, you can split the salad between 4 smaller bowls. In this case, each bowl should contain 2 cups of lettuce, half an avocado, 1/4 cup mango, a small handful of red onion and tomato, and 1 tablespoon of pepitas.
- Add Shrimp & Dressing: Right before serving, add the shrimp and drizzle the salad with your desired amount of dressing.
Can I Make It Ahead of Time?
Yes – there are a few things you can do to get a head start on this dish.
First, combine the seasonings for the shrimp in an airtight container and seal it. Peel and devein the shrimp (after thawing if necessary), then refrigerate them in an airtight container for up to 24 hours. Make the dressing and refrigerate it in a glass mason jar or another airtight container. Finally, prepare everything for the salad except for the avocados and keep the mixture in an airtight container in the fridge.
When you’re ready to enjoy your salad, prepare the avocados and add them in. Season the shrimp, cook it, then add it to the salad along with the dressing.
Tips for Success
Use these tips and tricks to your advantage when you’re preparing this shrimp avocado salad. The results will make you swoon!
- Wild-Caught Shrimp Are the Way to Go: Wild-caught shrimp don’t just have a better flavor than their farm-raised counterparts – they’re also leaner from their time spent roaming the open ocean. On top of that, farm-raised shrimp are a lot more likely to be exposed to contaminants since they live in crowded fish farms.
- Do I Have to Devein the Shrimp? The thin “vein” that runs along the back of the shrimp is actually its digestive tract, so I never like to leave it on. If you’re having trouble removing it, just wiggle the tip of a knife underneath its top end to loosen it, then get a good grip on it and peel it off (use tweezers if needed).
- Switch Things Up to Suit Your Taste: If you’re not a fan of lettuce, feel free to substitute it for spinach or arugula. If you want to use a spicier chili powder in your shrimp seasoning, go right ahead! This salad is super easy to customize.
What Goes Good With Shrimp Salad?
If you’re dining with company, you can serve this salad as a side dish or it can be the main entree for a family of four. In either case, there are tons of crave-worthy pairing options at your disposal.
When I make this salad as a main course, I like to pair it with something spicy like Sriracha Mac and Cheese or Grilled Corn on the Cob with Roasted Jalapeño Sauce.
Is it time for dinner yet?!
Storage Instructions
If you think you might have leftovers, serve your dressing on the side so you can store it separately. Leftover shrimp avocado salad can be refrigerated in an airtight container for up to 3 days. The dressing will last for up to 2 weeks if you refrigerate it in a mason jar or another airtight container. I advise against freezing either component.
Shrimp Avocado Mango Salad with Cilantro Lime Dressing
Description
This wholesome Shrimp Avocado Mango Salad is a remarkably refreshing meal – you’ll want to whip it up whenever you’re hosting friends or family! Tangy cilantro lime dressing is drizzled over a dreamy mix of smoky pan-seared shrimp, juicy cherry tomatoes, nutty pepitas and more.
Scale
Ingredients
For the Pan-Seared Shrimp
- 1 lb. large shrimp, peeled & deveined
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ancho chili powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon sea salt
- 2 tablespoons avocado oil
For the Cilantro Lime Dressing
- 1 tablespoon red onion
- 1 garlic clove
- 1 cup fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 1/4 teaspoon of sea salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon smoked paprika
For the Avocado Mango Salad
- 8 cups chopped green leaf lettuce
- 1 large mango, diced
- 2 avocados, sliced
- 1/2 cup of sliced red onion
- 3/4 cup cherry tomatoes, halved
- 1/4 cup raw pepitas
Instructions
Make the Dressing
- To a food processor add red onion, garlic, cilantro, lime juice, red wine vinegar, honey, mustard, salt, cumin and smoked paprika. Pulse until the cilantro is finely chopped.
- Add in olive oil and pulse until it forms a dressing (oil and vinegar should no longer look separate). Set aside.
Prepare the Shrimp
- To small bowl add cumin smoked paprika, ancho chili powder, garlic powder and 1/8 teaspoon of salt. Mix together.
- Season the prepared shrimp with the spice blend. Set aside.
- Heat a large skillet to medium-high heat.
- Add avocado oil and shrimp to the pan. Sear both sides of shrimp 2 minutes. Remove from pan and let rest.
Assemble the Salad
- To a large bowl add chopped green leaf lettuce, avocado, mango, red onion, cherry tomatoes, red onion and pepitas. To make 4 side salads: add 2 cups of lettuce, 1/2 avocado (sliced), 1/4 cup mango, small handful of red onion and tomato and 1 tablespoon of pepitas to each bowl.
- Right before serving add shrimp and drizzle with the desired amount of dressing.
Notes
- To Make Ahead: Combine seasonings for shrimp in an airtight container and seal. Peel & devein shrimp, then refrigerate in an airtight container for up to 24 hours. Make dressing and refrigerate in a glass mason jar or another airtight container. Finally, prepare everything for salad except avocados and refrigerate mixture in an airtight container. When ready to enjoy, prepare avocados and add them in. Season shrimp, cook it, then add it to the salad along with the dressing.
- To Store Extras: If you think you might have leftovers, serve your dressing on the side so you can store it separately. Leftover salad can be refrigerated in an airtight container for up to 3 days. Dressing will last for up to 2 weeks if refrigerated in a mason jar or another airtight container. I advise against freezing either one.
Nutrition
- Serving Size: 2 cups + shrimp
Keywords: avocado salad with shrimp, cilantro lime sauce, avocado tomatoes salad
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