Description
Tropical flavors dance in this Mango Avocado Shrimp Salad, blending zesty citrus with succulent seafood. Crisp greens and juicy mango chunks create a refreshing meal that transports diners to seaside paradise while satisfying summer cravings.
Ingredients
Scale
Protein:
- 1 pound (454 grams) raw shrimp, peeled & deveined
Spices for Shrimp:
- 1.5 teaspoons chili powder
- 0.5 teaspoon paprika
- 0.25 teaspoon salt
- 0.125 teaspoon cayenne pepper (optional for spice)
Fresh Produce:
- 2 small mangos (or 1 large mango), diced
- 1 large avocado, diced
- 0.25 red onion, chopped
- 1 small jalapeno, deseeded & finely chopped
- 2 tablespoons cilantro, chopped
- 3–6 limes, juiced (to taste)
Instructions
- Thoroughly blot excess moisture from raw shrimp using clean paper towels to ensure optimal seasoning adherence.
- Create a robust spice blend by combining ground chili powder, smoky paprika, kosher salt, and fiery cayenne pepper in a spacious mixing vessel.
- Gently tumble shrimp within the spice mixture, ensuring each morsel receives an even, comprehensive coating.
- Activate a large skillet over medium-high temperature and lightly coat with non-stick cooking spray.
- Arrange seasoned shrimp in a single, uncrowded layer to promote precise and uniform cooking.
- Sauté shrimp for approximately 1-2 minutes per side, watching for a golden-pink transformation indicating complete doneness.
- Transfer cooked shrimp from skillet and slice into manageable bite-sized segments.
- Swiftly chill shrimp in refrigerator to halt cooking process and maintain ideal temperature.
- In a generous mixing bowl, harmoniously combine chilled shrimp, vibrant diced mango, creamy avocado chunks, finely sliced red onion, minced jalapeño, and fresh cilantro leaves.
- Enhance flavor profile by drizzling freshly squeezed lime juice over ingredients.
- Delicately toss salad to integrate flavors and distribute seasonings evenly.
- Serve immediately, accompanied by crisp tortilla chips, either thoroughly chilled or at ambient room temperature.
Notes
- Perfectly spice the shrimp by mixing chili powder, paprika, salt, and cayenne for a bold, zesty flavor profile.
- Quick-cook shrimp in a single layer to ensure even, tender results without overcooking or becoming rubbery.
- Chill shrimp completely before mixing to maintain the salad’s fresh and crisp texture.
- Balance heat from jalapeño with sweet mango and creamy avocado for a harmonious taste experience.
- Squeeze fresh lime juice just before serving to brighten the entire dish and prevent avocado browning.
- Serve immediately with crispy tortilla chips for added crunch and complementary texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 220 kcal
- Sugar: 9 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 170 mg