Mango Avocado Shrimp Salad
Mango Avocado Shrimp Salad is a salad recipe ready in 20 min. It makes 4 servings, each 390 kcal with 18 g protein. Beginner level, 15 ingredients.
Recipe by @essen_paradies, adapted and measured by Cookpath.
- 20 mintotal
- Beginnerlevel
- 390kcal a serving
- 18 gprotein
What is Mango Avocado Shrimp Salad
A fresh salad of seared shrimp, mango, avocado, kiwi and blueberries in a light honey lime dressing.
- Salads · Fish & seafood
- Sautéing & stir-fry
- Knife basics
How to make Mango Avocado Shrimp Salad
Tips from the cook
- Use mangoes and avocados that are ripe but still firm.
- Don't overcook the shrimp, so they stay juicy.
- Dress it just before serving and toss gently to keep the avocado whole.
- Swap the kiwi for pineapple, strawberries or pomegranate seeds; toasted almonds or pumpkin seeds add crunch.
Cook it with the app
Get CookpathStep by step with timers, in your shopping list in one tap.
Goes well with
Sides from Cookpath that balance this dish, the same picks the app suggests.
Meal prep and storage
Best eaten fresh: it keeps only 1 day in the fridge, as the avocado and fruit soften.
Prep a few days
See this week’s meal prep plan on the blog, or plan your own week in the app.
Mango Avocado Shrimp Salad substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Shrimp2 options
- Chicken breast strips 1:1 by weight; cook a little longer
Not seafood taste.
- Firm tofu cubes 1:1 by weight
Still contains soy.
Red onion2 options
- Spring onion (white part), thin use 2 spring onions per 1/4 red onion
Milder; still allium.
- Leave out leave out (optional salad garnish only)
Chilli flakes1 option
- Leave out (optional to-taste heat) leave out (optional to-taste heat)
Serve it with
- Grilled fish
- Garlic bread
- Coconut rice
- Baguette
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