Mango Shrimp Salad with Lime Vinaigrette and Avocado

Make the best-ever Mango Shrimp Salad, a bright, flavorful mix of creamy avocado, tender shrimp, sweet mango, crisp bell pepper and red onion, all dressed in a zesty honey-lime vinaigrette. One bite and you’ll fall in love with this refreshing summer salad.

This Mango Shrimp Salad pairs beautifully with simple grilled sides like buttered corn, salmon or chicken skewers. It’s versatile—serve it as a light main course or as a colorful side. The combination of textures and bright citrus dressing makes it a standout on any table.

Mango Shrimp Salad

This colorful salad delivers fresh summer flavors and satisfying textures. Creamy avocado contrasts with crunchy bell pepper and red onion, while juicy mango and seasoned shrimp add sweetness and savory balance. A honey-lime dressing brightens every bite.

Use one ripe avocado (add more if you love avocado), and medium shrimp for the best balance, though the recipe adapts easily to different shrimp sizes and ingredient amounts. Fresh mango and freshly squeezed lime juice make the dressing sing.

Why You’ll Love It

• Nutrient-packed: Avocado and shrimp add healthy fats and protein, while mango and vegetables contribute fiber, vitamins and minerals.
• Quick to prepare: Most of the work is chopping—the salad comes together in about 15 minutes, and shrimp cook in minutes.
• Delicious and versatile: The honey-lime dressing complements the ingredients perfectly. Serve it as a main or a side, and customize with add-ins or grains.

Ingredients Needed

This recipe relies on fresh, bright ingredients. For the salad:

For the dressing (besides salt and pepper):

Notes on key components:

• Shrimp: Use raw, peeled and deveined shrimp. Thaw frozen shrimp completely before cooking.
• Mango: Fresh diced mango gives the best texture and flavor—choose a ripe mango with a little give.
• Bell pepper: Red bell pepper adds color and crunch; any color will work.
• Avocado: Use a ripe but firm avocado so it dices well without turning mushy.
• Lime: Both zest and juice brighten the dressing—don’t skip them.

You’ll also need olive oil, extra virgin olive oil, honey, salt and pepper. The recipe card below lists full quantities and instructions.

Recipe Variations

• Add rice: Fold in cooled cooked white or brown rice to make the salad more substantial—increase dressing slightly.
• Make it spicy: Add hot sauce, cayenne, chili sauce or extra Cajun seasoning to the shrimp.
• Sesame twist: Replace some olive oil with sesame oil and sprinkle sesame seeds; add a touch of fish sauce and Thai basil for an Asian flair.
• Extra mix-ins: Toss in napa cabbage, cucumber, romaine, cherry tomatoes or fresh herbs like scallions or cilantro.
• White wine dressing: Swap some lime juice for white wine vinegar for a tangier profile.
• Cilantro-lime vinaigrette: Blend the dressing with fresh cilantro and a splash of red wine vinegar.
• Green mango (Thai-style): For a som tum mamuang-like salad, use unripe green mango, dried shrimp and fish sauce, and slice the mango thinly.

Substitutions

• Seasonings: If you don’t have Cajun seasoning, use chili powder or make a quick blend with paprika, garlic powder, onion powder, oregano and cayenne.
• Bell pepper: Any color bell pepper works; choose by taste and presentation.
• Shrimp size: Use small or large shrimp if preferred—adjust cooking time accordingly.

How To Make Mango Shrimp Salad

1. Prepare the shrimp: Rinse room-temperature shrimp and pat dry. Season with Cajun seasoning and salt and pepper if desired.
2. Cook the shrimp: Heat 2 tablespoons olive oil in a skillet over medium. When shimmering, add the shrimp and cook about 2 minutes per side, until opaque. Let cool.

3. Combine salad: In a large bowl, add cooked shrimp, diced mango, diced avocado, red onion and diced red bell pepper.

4. Make the dressing: Whisk or shake together lime zest, lime juice, extra virgin olive oil, honey, salt and pepper until combined. Adjust sweetness or acidity to taste.

5. Toss and serve: Drizzle the dressing over the salad and gently toss to combine, taking care not to mash the avocado. Serve immediately.

Tips for Perfect Mango Shrimp Salad

• Store leftovers in an airtight container; the salad often tastes even better the next day.
• To stop shrimp from overcooking, briefly plunge them into an ice water bath after cooking, then drain and pat dry.
• Fold the dressing in gently to avoid smashing the avocado.
• Keep vegetable pieces chunky for texture—small dice can make the salad feel more like a salsa.
• To mellow raw red onion, soak diced onion in cold water for a few minutes to reduce sharpness.

Serving

Serve Mango Shrimp Salad with grilled or roasted mains, or alongside simple sides such as:

Chicken Skewers

Pan Seared Ribeye Steaks

Pan Grilled Salmon

Grilled Sockeye Salmon

Garlic Herb Rice

Grilled Boneless Chicken Thighs

More Recipes With Mangoes

If you love mangoes, try these other favorites:

Mango Cream

Mango Avocado Salsa

Mango Ice Cream

Mango Juice

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