This grilled shrimp and mango avocado salad is a perfect light summer dish combining sweet, creamy, and tangy flavors.
Juicy mango, creamy avocado, and charred shrimp come together with a bright lime vinaigrette for a delicious meal or side.
It’s quick to prepare and great for warm weather when fresh produce shines and grilling is at its best.
Why You’ll Love This Recipe
- Grilling shrimp adds a smoky flavor and perfect texture that complements the sweet mango and creamy avocado.
- Lime vinaigrette adds acidity and brightness balancing the sweetness and richness of the fruit and shrimp.
- Using fresh ingredients ensures a crisp, vibrant salad that is both visually appealing and delicious.
Grilled Shrimp and Mango Avocado Salad with Lime Vinaigrette
Enjoy this vibrant and tropical grilled shrimp mango salad featuring juicy mangoes, creamy avocado, and a zesty lime vinaigrette for a refreshing summer meal.
- Prep time
- 15 minutes
- Cook time
- 8 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 ripe mango, peeled, pitted, and sliced
- 1 large avocado, peeled, pitted, and sliced
- 6 cups (180 g) mixed salad greens (such as arugula, baby spinach, and romaine)
- 1/4 cup (15 g) fresh cilantro leaves, chopped
- 2 tablespoons olive oil, divided
- 1 tablespoon honey
- Juice of 2 limes (about 1/4 cup or 60 ml)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Lime Vinaigrette In a small bowl, whisk together 1 tablespoon olive oil, honey, lime juice, Dijon mustard, minced garlic, salt, and pepper to taste. Set aside.
- Grill the Shrimp Preheat the grill or grill pan over medium-high heat. Toss shrimp with 1 tablespoon olive oil, salt, and pepper. Grill shrimp 2–3 minutes per side or until opaque and cooked through (internal temperature should reach 145°F/63°C). Remove from heat.
- Assemble the Salad In a large salad bowl, combine mixed greens, sliced mango, avocado, and chopped cilantro. Add grilled shrimp on top.
- Dress and Serve Drizzle the lime vinaigrette over the salad and gently toss to combine. Serve immediately.
Helpful Tips
- For easy grilling, thread the shrimp onto skewers before cooking.
- Use ripe but firm mango and avocado to avoid mushy texture in salad.
- Do not dress the salad until just before serving to keep greens crisp.
- Cook shrimp to an internal temperature of 145°F (63°C) to ensure food safety.
- Allergen Information: Contains shellfish (shrimp).
Storage and Make-Ahead
Store leftover grilled shrimp and salad components separately in airtight containers in the refrigerator for up to 1 day.
Do not store salad dressed to prevent sogginess. Dress only before serving.
Reheat shrimp gently if desired, but the salad is best served cold or at room temperature.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Thaw them completely in the refrigerator before grilling and pat dry to ensure proper cooking and grilling results.
Can I prepare this salad ahead of time?
You can prepare the shrimp and vinaigrette ahead, but assemble the salad and add avocado just before serving to keep it fresh and prevent browning.
What can I substitute for lime juice?
Lemon juice can be used as a substitute for lime juice if needed, though it will slightly alter the flavor.
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