Grilled Shrimp Mango Avocado Salad

Experience a burst of tropical flavors with this Grilled Shrimp and Mango Avocado Salad. This vibrant, refreshing dish brings together succulent grilled shrimp, juicy diced mango, and creamy avocado over a bed of crisp greens. Perfect for a light lunch or a sophisticated summer dinner, it is a celebration of fresh ingredients and bold textures.

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This Latin American-inspired fusion salad is as beautiful as it is delicious. The smokiness of the paprika on the shrimp complements the sweetness of the fruit, while the red onion and fresh cilantro add a sharp, aromatic finish. It's a balanced meal that feels indulgent yet light.

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh lime juice

• 5 oz (140 g) mixed salad greens (e.g., arugula, baby spinach, romaine)
• 1 large ripe mango, peeled, pitted, and diced
• 1 large avocado, peeled, pitted, and diced
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh cilantro leaves, roughly chopped

• 3 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey or agave syrup
• 1 tsp chili flakes (adjust to taste)
• 1 small garlic clove, finely minced
• 1/2 tsp salt
• 1/4 tsp ground cumin
• Freshly ground black pepper, to taste

Instructions

Step 1

In a medium bowl, toss the shrimp with olive oil, minced garlic, chili powder, smoked paprika, salt, black pepper, and lime juice. Let marinate for 10 minutes while you prepare the salad.

Step 2

Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2–3 minutes per side, or until pink and opaque. Remove from heat and set aside.

Step 3

In a small bowl, whisk together all vinaigrette ingredients until well combined. Taste and adjust seasoning if needed.

Step 4

In a large salad bowl, combine salad greens, mango, avocado, red onion, and cilantro. Drizzle with about half of the vinaigrette and toss gently to coat.

Step 5

Arrange the grilled shrimp on top of the salad. Drizzle with additional vinaigrette as desired.

Step 6

Serve immediately.

Zusatztipps für die Zubereitung

For extra crunch, add toasted pumpkin seeds or chopped cashews to the salad before serving.

Varianten und Anpassungen

Substitute pineapple or papaya for mango if preferred for a different tropical twist. If you want to expand the vegetable base, grilled corn or cherry tomatoes are excellent additions.

Serviervorschläge

This salad pairs beautifully with a crisp Sauvignon Blanc or a citrusy wheat beer. Serve it on its own as a light main dish or as a vibrant side for a summer BBQ.

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Grill meats and vegetables indoors with beautiful sear marks and easy cleanup using minimal oil.

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Whether you're hosting a garden party or looking for a quick weeknight meal, this Grilled Shrimp and Mango Avocado Salad is sure to impress with its colorful presentation and zesty profile. Enjoy your meal!

Recipe FAQ

→ How do I ensure the shrimp stays juicy when grilling?

Marinate the shrimp briefly with olive oil, lime juice, and spices, then grill quickly over medium-high heat to avoid overcooking and retain moisture.

→ Can I substitute the mango with another fruit?

Yes, pineapple or papaya are excellent alternatives that offer similar sweetness and texture for a tropical twist.

→ What greens work best for this salad?

Mixed greens like arugula, baby spinach, and romaine provide a crisp and fresh base that complements the richness of avocado and shrimp.

→ How spicy is the chili-lime vinaigrette?

The vinaigrette has a mild to moderate heat level, adjustable by varying chili flakes to taste, balanced by lime and honey for brightness and sweetness.

→ Are there any suggested additions for extra texture?

Toasted pumpkin seeds or chopped cashews add a pleasant crunch, enhancing the salad’s texture and flavor contrast.