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Photo: Iain Bagwell; Styling: Dan Becker Photo by: Photo: Iain Bagwell; Styling: Dan Becker

Mango Avocado Shrimp Salad

Zesty and filling, this no-cook shrimp salad combines fresh summer ingredients, such as mangoes and avocadoes, with a quick three-ingredient dressing.

Sunset MARCH 2008

  • Yield: Makes 6 servings
  • Prep time: 20 Minutes


  • 3 tablespoons fresh lime juice
  • 2 tablespoons grapeseed or vegetable oil
  • 1 tablespoon sugar
  • 2 large firm-ripe mangoes (2 lbs. total)
  • 2 medium firm-ripe avocados (1 lb. total)
  • 2/3 cup each thinly sliced green onion and chopped cilantro
  • 1 tablespoon minced fresh hot red or green chile (or 1/2 tsp. dried red chile flakes)
  • 1 pound (70 to 110 per lb.) peeled cooked shrimp


1. In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.

2. Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 44%
  • Protein: 18g
  • Fat: 14g
  • Saturated fat: 2.1g
  • Carbohydrate: 26g
  • Fiber: 2.6g
  • Sodium: 180mg
  • Cholesterol: 148mg

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Mango Avocado Shrimp Salad Recipe