Shrimp Salad with Mango and Avocado

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Shrimp Salad with Mango and Avocado Recipe
Photo: Karry Hosford
Fanning the mango and avocado slices around the shrimp salad makes this dish look as good as it tastes. Serve with cheese and crackers or chips and salsa.
6 servings


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4 quarts water
2 1/4 pounds large shrimp, peeled and deveined
1/2 cup thinly sliced red onion
3 tablespoons chopped fresh cilantro
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 jalapeño pepper, seeded and minced
2 peeled ripe mangoes, each cut into 6 wedges
1 peeled avocado, seeded and cut into 12 wedges
6 cilantro sprigs (optional)


Bring water to a boil in a large Dutch oven. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Chill.

Combine onion and next 7 ingredients (onion through jalapeño) in a large bowl. Add shrimp; toss to coat.

Spoon 3/4 cup shrimp mixture into the center of each of 6 salad plates. Arrange 2 mango slices and 2 avocado slices spokelike around each serving. Garnish with cilantro sprigs, if desired.

Created date

April 2005

Nutritional Information

Calories 257
Caloriesfromfat 29 %
Fat 8.3 g
Satfat 1.6 g
Monofat 4.6 g
Polyfat 1.5 g
Protein 23.3 g
Carbohydrate 24.4 g
Fiber 2.6 g
Cholesterol 202 mg
Iron 3.9 mg
Sodium 431 mg
Calcium 64 mg