Mango Avocado Shrimp Salad

Prep Time
20 mins

Zesty and filling, this no-cook shrimp salad combines fresh summer ingredients, such as mangoes and avocadoes, with a quick three-ingredient dressing.

Photo: Iain Bagwell; Styling: Dan Becker

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

Step 1

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

Step 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

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 288Calories from Fat 44

% Daily Value *
Total Fat 14g22%

Saturated Fat 2.1g11%
Cholesterol 148mg50%
Sodium 180mg8%
Total Carbohydrate 26g9%

Dietary Fiber 2.6g11%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Mango Avocado Shrimp Salad