Shrimp and Mango Salad Recipe with Creamy Avocado Dressing

This Mango Shrimp Salad with cooked shrimp and avocado is a bright, easy-to-make dish that balances sweet fruit, tender seafood, and creamy avocado. A curried mango dressing elevates the flavors, making the salad a great option for a light lunch, summer dinner, or entertaining. It’s quick to assemble, nutrient-dense, and versatile—perfect for anyone who enjoys the contrast of sweet and savory in a seafood salad.

Ingredients

For the Shrimp:

• 1 pound shrimp, peeled and deveined
• ¼ teaspoon sweet paprika or smoked paprika
• Salt, to taste
• A pinch of chili powder
• Cooking oil for the skillet

For the Salad:

• ¾ cup bell pepper, cut into strips (yellow recommended)
• 1 large avocado, cubed
• 1 large ripe mango, cubed
• 4 cups Romaine lettuce, roughly chopped
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ¼ cup fresh cilantro, chopped

For the Curried Mango Dressing:

• ½ cup ripe mango, chopped
• 1 tablespoon lime juice
• 1 teaspoon Dijon mustard
• ½ cup orange segments, chopped
• 1 teaspoon honey or maple syrup
• ¼ teaspoon ground ginger
• ½ teaspoon curry powder (adjust to taste)
• ⅛ teaspoon kosher salt or fine sea salt
• ¼ cup extra-virgin olive oil
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder

Instructions

Step 1: Cook the Shrimp

1. Pat the shrimp dry and season with paprika, chili powder, and salt.
2. Heat a thin layer of oil in a skillet over medium heat. Sear the shrimp 1–2 minutes per side until pink and opaque. Remove and let cool.

Step 2: Make the Curried Mango Dressing

1. Combine chopped mango, lime juice, Dijon mustard, orange, honey, ground ginger, curry powder, onion powder, garlic powder, salt, and olive oil in a blender or food processor.
2. Blend until smooth. Taste and adjust seasoning—add more curry for heat or more lime/honey for brightness and balance. Set aside.

Step 3: Assemble the Salad

1. In a large bowl, toss together the chopped Romaine, bell pepper strips, avocado, mango cubes, cherry tomatoes, red onion, and cilantro.
2. Add the cooled shrimp and gently fold to combine.
3. Drizzle the curried mango dressing over the salad just before serving and toss to coat evenly.

• Choose ripe fruit: Use mangoes and avocados that give slightly to gentle pressure for the best texture and flavor.
• Don’t overcook shrimp: Shrimp cook quickly—remove them from heat as soon as they turn pink to avoid rubbery texture.
• Make it spicy: Add a pinch of cayenne, diced jalapeño, or extra chili powder to the dressing or shrimp for more heat.
• Vegetarian option: Substitute shrimp with grilled tofu, roasted chickpeas, or marinated tempeh for a plant-based version.
• Chill briefly: Refrigerate the assembled salad for 10–15 minutes before serving if you prefer a cooler, more refreshing result.