Tangy Tropical Shrimp Salad with Mango and Pineapple Recipe

Tropical shrimp salad bursts with vibrant colors and zesty island flavors that instantly transport you to a sun-soaked paradise.

Succulent seafood mingles with sweet, juicy fruits, creating a refreshing medley that dances across your palate.

Each bite promises a delightful blend of crisp textures and bright, tangy notes that awaken your taste buds.

The combination balances protein-rich proteins with tropical fruit’s natural sweetness, offering a light yet satisfying meal perfect for warm afternoons.

Cool ingredients come together in a harmonious symphony that celebrates fresh, seasonal produce and seafood’s delicate essence.

Crisp greens provide a perfect foundation for this exciting culinary adventure, complementing the seafood’s tender complexity.

Prepare to experience a dish that captures the carefree spirit of island cuisine.

How to Store It Without Losing the Snap

• Refrigeration: Store the tropical shrimp salad in an airtight container within 2 hours of preparation. Keep sealed and chilled for up to 2 days to maintain freshness and prevent bacterial growth.
• Reheating Technique: Gently warm the salad at room temperature for 10-15 minutes before serving. Avoid microwaving to prevent rubbery shrimp and soggy vegetables. Add fresh lime juice and chopped cilantro to revive the flavors and restore the salad's vibrant taste.
• Best Consumption: Enjoy the salad cold for optimal texture and flavor. Discard any leftovers that have been stored for more than 48 hours or show signs of spoilage like unusual odor or discoloration.

Pair With These Drinks or Crispy Sides

• Pair with Crisp White Wine: A chilled sauvignon blanc or pinot grigio perfectly complements the bright, citrusy flavors of the tropical shrimp salad, cutting through the richness of the avocado and enhancing the seafood's delicate taste.
• Match with Tropical Cocktail: A refreshing mojito or margarita with extra lime brings out the zesty notes in the dish, mirroring the lime juice and adding a fun, summery kick to the meal.
• Serve with Crunchy Accompaniment: Lightly seasoned tortilla chips provide a perfect textural contrast, offering a satisfying crunch that balances the soft, juicy components of the shrimp and fruit salad.
• Cool Down with Coconut Beer: A light coconut-infused beer or wheat ale adds a subtle tropical sweetness that echoes the mango and pineapple, creating a harmonious and refreshing dining experience.

Bright New Flavors to Try Next Round

• Spicy Caribbean Remix: Replace serrano chile with scotch bonnet pepper for an authentic Caribbean heat level, adding extra zest and island-inspired flavor complexity.
• Coconut Shrimp Fusion: Incorporate toasted coconut flakes and replace lime juice with coconut water, creating a smoother tropical profile with subtle nutty undertones.
• Grilled Seafood Edition: Swap boiled shrimp with grilled jumbo shrimp, charring them briefly to develop deeper smoky notes while maintaining the fresh fruit base.
• Mediterranean Coastal Spin: Substitute red onion with diced cucumber, add crumbled feta cheese, and use oregano instead of cumin for a Mediterranean coastal interpretation of the original recipe.

A Salad That Tastes Like a Beach Day

• Burst with Tropical Freshness: This salad explodes with vibrant mango, pineapple, and succulent shrimp, delivering a zesty flavor profile that transports you to a beachside paradise in every bite.
• Quick and Effortless Preparation: Requiring just 5-10 minutes of cooking time, this recipe offers a simple yet impressive dish perfect for busy home cooks seeking a fast, delicious meal.
• Balanced Texture Explosion: Combines tender shrimp with crisp red onions, creamy avocado, and crunchy tortilla chips, creating a delightful textural experience that keeps your palate engaged.
• Healthy and Light Summer Delight: Packed with protein from shrimp and nutrients from fresh fruits, this salad serves as a refreshing, nutritious option for health-conscious food lovers seeking a light yet satisfying meal.

What to Shop for a Tropical Shrimp Bowl

• Shrimp: Fresh, sweet ocean protein that provides the main protein for the salad. Wild-caught or sustainably farmed shrimp are recommended for best flavor.

• Mango, Pineapple: Tropical fruits that add sweet, juicy brightness and vibrant color to the salad. Choose ripe, fragrant fruits with minimal blemishes.
• Red Onion: Sharp, crisp vegetable that provides a zesty bite and crunchy texture. Look for firm onions with smooth, shiny skin.
• Avocado: Creamy, rich fruit that adds smooth texture and healthy fats. Select avocados that yield slightly to gentle pressure.
• Serrano Chile or Jalapeno: Spicy pepper that introduces heat and depth to the salad. Choose peppers with bright, glossy skin for maximum flavor.

• Cilantro: Fresh herb that contributes bright, citrusy notes. Select bright green leaves without wilting.
• Cumin: Warm, earthy spice that enhances the salad's complexity. Ground spice preferred for even distribution.
• Lime Juice: Acidic component that balances flavors and adds zesty brightness. Fresh lime juice recommended.
• Salt and Pepper: Essential seasonings that enhance and balance overall taste profile.

Mix, Toss, and Chill with Island Vibes

Step 1: Prepare Boiling Water

Bring salted water to a rolling boil in a small kettle or pot.

Step 2: Cook Shrimp

Add shrimp to boiling water and cook for 90 seconds to 3 minutes until they turn pink and opaque.

Step 3: Create Ice Bath

Immediately transfer shrimp to a bowl of ice water to stop the cooking process and keep them tender.

Step 4: Chop Fresh Ingredients

• Ripe mango
• Fresh pineapple
• Red onion
• Serrano chile or jalapeno
• Creamy avocado

Add all chopped ingredients to a medium mixing bowl.

Step 5: Combine Salad Components

Add cooled shrimp to the bowl of chopped ingredients.

• Finely chopped cilantro
• Ground cumin
• Fresh lime juice
• Salt
• Black pepper

Stir thoroughly to blend all flavors together.

Step 6: Adjust and Taste

Sample the salad and fine-tune seasoning as needed, adding more salt, pepper, or lime juice to balance flavors.

Step 7: Serve and Enjoy

Chill the salad for best flavor.

Serve cold with crispy tortilla chips for added texture and crunch.

Optional: Garnish with extra cilantro leaves or a lime wedge.

Tips to Keep Fruit and Shrimp in Balance

• Perfectly Poach Shrimp: Remove shrimp exactly at 90 seconds to 3 minutes to prevent rubbery texture and maintain tender, juicy meat.
• Chill Quickly: Immediately place cooked shrimp in ice bath to stop cooking process and lock in delicate flavor and texture.
• Balance Flavor Layers: Taste and adjust seasoning gradually, ensuring lime juice, cumin, salt, and pepper create a harmonious tropical profile.
• Precise Chopping Technique: Cut mango, pineapple, and avocado into uniform bite-sized pieces for consistent texture and elegant presentation.
• Enhance Serving Texture: Use crispy tortilla chips as a complementary side to add crunch and elevate the salad's overall eating experience.

Tropical Shrimp Salad With Mango And Pineapple Recipe

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4.9 from 34 reviews

• Total Time: 23 minutes
• Yield: 4 1x

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Description

Caribbean-inspired tropical shrimp salad blends sweet fruits with succulent seafood in a zesty lime dressing. Cool morsels of grilled shrimp dance alongside juicy mango and pineapple chunks, offering you a refreshing escape from ordinary meals.

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Ingredients

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Main Ingredients:

• 1 pound (454 grams) U20 fresh shrimp, cleaned, shells removed and de-veined
• 1.5 cups (225 grams) small-diced fresh mango
• 1.5 cups (225 grams) small-diced fresh pineapple
• 1 ripe Hass avocado, diced into small pieces

Fresh Herbs and Aromatics:

• ¼ cup (40 grams) red onion, diced small
• 1 serrano chile or jalapeno pepper, seeded and diced very small
• ⅓ cup (8 grams) fresh cilantro, finely minced

Seasonings and Liquids:

• 1 teaspoon (2 grams) cumin, to taste
• 3 to 4 tablespoons (45 to 60 milliliters) lime juice
• 1 teaspoon (6 grams) kosher salt, or to taste
• 1 teaspoon (2 grams) freshly ground black pepper, or to taste

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Instructions

1. Bring a small kettle of salted water to a rolling boil, carefully add raw shrimp, and cook for 1.5 to 3 minutes until they turn opaque and pink.
2. Immediately transfer shrimp using a slotted spoon into a prepared ice water bath to halt the cooking process and preserve their tender texture.
3. While shrimp cool, carefully dice ripe mango, fresh pineapple, red onion, serrano chile or jalapeno, and creamy avocado into uniform, bite-sized pieces.
4. Transfer all chopped ingredients into a medium mixing bowl, creating a vibrant tropical medley.
5. Remove cooled shrimp from ice bath, pat dry with paper towels, and chop into bite-sized segments.
6. Add chopped shrimp to the tropical mixture along with finely chopped fresh cilantro, ground cumin, freshly squeezed lime juice, kosher salt, and cracked black pepper.
7. Gently fold and mix all ingredients, ensuring even distribution of seasonings and flavors.
8. Taste the salad and adjust seasoning with additional salt, pepper, or lime juice to achieve a balanced flavor profile.
9. Refrigerate for 15-20 minutes to allow flavors to meld and serve chilled with crispy tortilla chips for added texture and crunch.

Notes

• Quick-cooking shrimp ensures tender, succulent protein without becoming rubbery or tough.
• Immediately chilling shrimp in an ice bath stops the cooking process, preserving delicate texture and preventing overcooking.
• Combining fresh tropical fruits like mango and pineapple creates a vibrant, sweet-tangy base that complements the seafood.
• Adding serrano or jalapeño chile provides a spicy kick, balancing the sweetness of the fruits and creating complex flavor layers.
• Fresh cilantro and lime juice brighten the entire dish, adding zesty, aromatic notes that enhance the overall taste profile.
• Serving chilled with crispy tortilla chips offers a delightful textural contrast and makes this salad perfect for hot summer days.

• Prep Time: 20 minutes
• Cook Time: 3 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Boiling
• Cuisine: Caribbean

Nutrition

• Serving Size: 4
• Calories: 230 kcal
• Sugar: 12 g
• Sodium: 480 mg
• Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 4 g
• Protein: 20 g
• Cholesterol: 170 mg