Craving something light, refreshing, and packed with flavor? This mango shrimp salad is your ticket to a tropical paradise, combining juicy mangoes, succulent shrimp, and a zesty dressing that’ll make your taste buds dance.
Why This Recipe Works
- The sweetness of ripe mangoes perfectly balances the savory, slightly briny flavor of the shrimp.
- A homemade lime dressing adds a bright, citrusy kick that ties all the flavors together.
- It’s incredibly versatile—serve it as a main dish, a side, or even as a fancy appetizer.
- Quick and easy to prepare, making it perfect for busy weeknights or last-minute gatherings.
- Packed with nutrients, offering a healthy dose of protein, vitamins, and antioxidants.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 ripe mangoes, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 2 tbsp olive oil
- 1 lime, juiced
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
- Juicer or fork for lime juice
Instructions
Step 1: Prepare the Shrimp
Start by heating the olive oil in a large skillet over medium-high heat. Add the shrimp, seasoning them with salt and pepper. Cook for about 2-3 minutes per side, until they turn pink and opaque. Remove from heat and let them cool slightly before adding to the salad.
Step 2: Chop the Fruits and Veggies
While the shrimp are cooling, dice the mangoes and avocado into bite-sized pieces. Finely chop the red onion and cilantro. The key here is uniformity in size for a perfect bite every time.
Step 3: Make the Dressing
In a small bowl, whisk together the lime juice, a pinch of salt, and a dash of pepper. This simple dressing will enhance the natural flavors of the salad without overpowering them.
Step 4: Combine Everything
In a large mixing bowl, gently toss the cooled shrimp, mangoes, avocado, red onion, and cilantro. Drizzle the dressing over the top and toss again to ensure everything is evenly coated.
Step 5: Serve and Enjoy
Transfer the salad to a serving dish or individual plates. For an extra touch, garnish with additional cilantro leaves or lime wedges. Serve immediately to enjoy the freshest flavors.
Tips and Tricks
For the best texture, make sure your mangoes are ripe but still firm. Overripe mangoes can make the salad mushy. If you’re not a fan of cilantro, fresh basil or mint makes a great substitute. To save time, you can use pre-cooked shrimp; just thaw if frozen and pat dry before adding to the salad. For a spicier kick, add a finely chopped jalapeño to the mix. Lastly, this salad is best enjoyed fresh but can be refrigerated for up to 2 hours before serving if needed.
Recipe Variations
- Add a cup of cooked quinoa or brown rice to make it more filling.
- Swap the shrimp for grilled chicken or tofu for a different protein option.
- Include other fruits like pineapple or peaches for additional sweetness.
- For a creamier texture, mix in a tablespoon of Greek yogurt to the dressing.
- Top with toasted coconut flakes or chopped nuts for added crunch.
Frequently Asked Questions
Can I make this salad ahead of time? While you can prep the ingredients ahead, it’s best to assemble the salad just before serving to prevent the avocado from browning and the greens from wilting.
Is there a substitute for lime juice? Lemon juice works well as a substitute, though it will slightly alter the flavor profile of the dressing.
How can I tell if the shrimp are cooked properly? Shrimp are done when they turn pink and opaque. Overcooking can make them rubbery, so keep an eye on them during cooking.
Summary
This mango shrimp salad is a delightful combination of sweet, savory, and zesty flavors, perfect for any occasion. Easy to make and customizable, it’s a surefire way to impress your guests or treat yourself to a healthy, delicious meal.
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