Photo: Iain Bagwell; Styling: Dan Becker
YieldsMakes 6 servingsPrep Time20 mins
AuthorAlicia Karl, Newport Beach, CA,
Zesty and filling, this no-cook shrimp salad combines fresh summer ingredients, such as mangoes and avocadoes, with a quick three-ingredient dressing.

How to Make It

Step 1
1

In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.

Step 2
2

Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 3 tablespoons fresh lime juice
 2 tablespoons grapeseed or vegetable oil
 1 tablespoon sugar
 2 large firm-ripe mangoes (2 lbs. total)
 2 medium firm-ripe avocados (1 lb. total)
 2/3 cup each thinly sliced green onion and chopped cilantro
 1 tablespoon minced fresh hot red or green chile (or 1/2 tsp. dried red chile flakes)
 1 pound (70 to 110 per lb.) peeled cooked shrimp

Directions

Step 1
1

In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.

Step 2
2

Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.

Step 3
3

Note: Nutritional analysis is per serving.

Mango Avocado Shrimp Salad