Avocado Mango Shrimp Salad — 🥑🥭🍍🍤 With tropical fruit, avocado, crimson onion, lime juice, cilantro, and plump JUICY shrimp, this EASY 15-minute recipe will turn out to be a brand new FAVORITE! Wholesome and lightweight with an assortment of fantastic flavors in each chunk that’s excellent for a snack, fast lunch, or informal summer time dinner!
Pineapple Mango Avocado Shrimp Salad
This shrimp and mango salad is an ideal heat climate recipe when it’s too sizzling to cook dinner a lot of something.
It’s candy from the fruit, but savory, with a tiny bit of warmth from the elective serrano chile, together with the acidity of the lime juice.
It’s gentle but will preserve you happy whereas additionally being refreshing. With lower than 250 energy per serving and it’s completely my form of meals. I may eat this day-after-day and never tire of it!
If you happen to can eat it in entrance of a seashore or lake with loads of tortilla chips to spoon it over, even higher. It jogs my memory of a Mexican-inspired tropical shrimp ceviche however moderately than counting on lime juice to ‘cook dinner’ the shrimp, I boiled them.
Elements for Avocado Mango Shrimp Salad
For this recipe I used:
- Shrimp
- Mango
- Pineapple
- Crimson onion
- Serrano chile or jalapeno pepper
- Avocado
- Cilantro
- Cumin
- Lime juice
- Salt
- Pepper
Observe: Scroll all the way down to the recipe card part of the publish for the substances with quantities included and for extra full instructions.
Learn how to Make Avocado Mango Shrimp Salad
This shrimp salad with pineapple and mango is a cinch to make and comes collectively in simply 20 minutes! Right here’s how the salad is made:
- Clear the shrimp (or have your butcher do it for you), and boil them for 2 to three minutes, or much less, relying on their measurement. Instantly submerge them in an ice bathtub.
- Whereas the shrimp are chilling, lower and cube all of the remaining substances, and put every thing all into a big bowl together with the cumin, lime juice, salt and pepper.
- Be sure to season amply with salt and pepper, to style.
- This salad does have an honest quantity of dicing and chopping but it surely goes fairly quick, particularly when you have one different set of fingers serving to you. Placed on some beachy music and make a margarita whilst you’re at it!
what to serve with shrimp pineapple mango salad
Recipe FAQs
I used one pound of contemporary, uncooked shrimp with shells intact that I wanted to take away and de-vein.
I used medium U20 shrimp, that means roughly 20 per pound. You should use smaller or bigger shrimp when you choose.
If you may get it, 100% go along with contemporary mango and pineapple.
Nevertheless, when it’s not the summer time months or in season, or when you stay in an space the place it’s tough to get good contemporary mango or pineapple, you need to use frozen.
If you happen to use frozen fruit, it’s important to be certain to thaw it and drain the entire extra liquid and juices which might be launched and discard it. Don’t add it to the salad or will probably be watered down and overly juicy.
That is a kind of recipes that’s not properly suited to being made too far prematurely. Just a few hours, sure tremendous. However the nearer to the time you make it after which eat it, the higher.
Storage
Within the Fridge: This recipe will preserve hermetic within the fridge for as much as 3-4 days. You shouldn’t freeze this recipe and being that you just’re coping with seafood and fruit, the brisker and sooner you eat this salad, the higher!
Ideas for Making Avocado Shrimp Mango Salad
- Do not forget that shrimp cook dinner very quick in boiling water, in a matter of 90 seconds to a few minutes, and also you don’t wish to overcook them.
- I’ve not tried this recipe with frozen shrimp which have been beforehand cooked, similar to what you should buy within the freezer case of your grocery retailer.
- This shrimp and mango salad recipe is extremely versatile when it comes to the precise substances and ratios of them that you just use.
- Need it much less spicy? Use a jalapeño moderately than a serrano chile. Cut back the cilantro when you’re not as large of a fan as I’m. And I like crimson onions in whole moderation however add extra when you love their taste.
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- 1 pound U20 contemporary shrimp, or your favourite sized shrimp, cleaned with shells eliminated and de-veined (beforehand cooked frozen shrimp that you just thaw could also be substituted)
- 1 ½ cups small-diced contemporary mango, frozen could also be substituted that you just thaw and drain properly
- 1 ½ cups small-diced contemporary pineapple, frozen could also be substituted that you just thaw and drain properly
- ¼ cup crimson onion, diced small, or to style
- 1 serrano chile or jalapeno pepper, seeded and diced very small (serrano is far hotter than jalapeno)
- 1 ripe Hass avocado, diced into small items
- ⅓ cup contemporary cilantro, finely minced, or to style
- 1 teaspoon cumin, or to style (I used 2 teaspoons)
- 3 to 4 tablespoons lime juice
- 1 teaspoon kosher salt, or to style
- 1 teaspoon freshly floor black pepper, or to style
Forestall your display from going darkish
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Carry salted water to a boil in a small kettle, add the shrimp, and cook dinner for 90 seconds to three minutes, instantly take away the shrimp and submerge in an ice bathtub. Don’t overcook the shrimp or they’ll style rubbery. Cooking time will rely upon the precise measurement of the shrimp however except you’re utilizing really jumbo shrimp similar to U12 (costly and never straightforward to all the time discover) 3 minutes is the utmost boiling time I like to recommend; I cooked mine for two minutes.
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Whereas the shrimp are resting and cooling in an ice bathtub, chop all remaining substances and add them to a medium bowl.
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Add the shrimp, stir properly, and style for seasoning stability, making changes as essential. I like to recommend serving with tortilla chips or seasoned tortilla chips.
Storage: Salad is greatest contemporary however will preserve hermetic for as much as 2 days within the fridge, noting the avocado will oxidize a bit.
Serving: 1, Energy: 241kcal, Carbohydrates: 26g, Protein: 18g, Fats: 9g, Saturated Fats: 1g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 5g, Trans Fats: 0.01g, Ldl cholesterol: 143mg, Sodium: 1230mg, Potassium: 606mg, Fiber: 6g, Sugar: 16g, Vitamin A: 1126IU, Vitamin C: 66mg, Calcium: 95mg, Iron: 1mg
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
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Initially posted July 13, 2020 and reposted July 5, 2024 with up to date textual content.
