With tropical fruit, avocado, red onion, lime juice, cilantro, and plump JUICY shrimp, this EASY 15-minute recipe will become a new FAVORITE!! Healthy and light with an assortment of wonderful flavors in every bite!!
Prep Time15 minutesmins
Cook Time2 minutesmins
Total Time17 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: Mexican
Keyword: avocado shrimp mango salad, mango shrimp salad, shrimp and mango salad, shrimp salad with pineapple
Servings: 4
Calories: 300kcal
Author: Averie Sunshine
Ingredients
1poundU20 fresh shrimpor your favorite sized shrimp, cleaned with shells removed and de-veined (previously cooked frozen shrimp that you thaw may be substituted)
1 ½cupssmall-diced fresh mangofrozen may be substituted that you thaw and drain well
1 ½cupssmall-disced fresh pineapplefrozen may be substituted that you thaw and drain well
¼cupred oniondiced small, or to taste
1serrano chile or jalapeno pepperseeded and diced very small (serrano is much hotter than jalapeno)
1ripe Hass avocadodiced into small pieces
⅓cupfresh cilantrofinely minced, or to taste
1+ teaspoon cuminor to taste (I used 2 teaspoons)
3 to 4tablespoonslime juice
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
Instructions
Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.
Notes
Flavor Tips - Don't be afraid to add more salt and pepper if it's at all flat-tasting, or a splash more lime juice. We love cumin and I added 2 teaspoons but for some people this may be too much. If you want more heat, add a pinch of cayenne pepper or additional serrano. Additional red onion and/or cilantro can also perk up the flavor.Storage: Salad is best fresh but will keep airtight for up to 2 days in the fridge, noting the avocado will oxidize a bit.