Shrimp Salad with Mango and Avocado

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.

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 29%
  • Fat: 8.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.5g
  • Protein: 23.3g
  • Carbohydrate: 24.4g
  • Fiber: 2.6g
  • Cholesterol: 202mg
  • Iron: 3.9mg
  • Sodium: 431mg
  • Calcium: 64mg


  • 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)


  1. 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.
  2. Combine onion and next 7 ingredients (onion through jalapeño) in a large bowl. Add shrimp; toss to coat.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp Salad with Mango and Avocado Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy