Description
A bright, bold, and refreshing salad featuring juicy mangoes, savory shrimp, creamy avocado, and a citrus dressing that tastes like summer in every bite.
Ingredients
Units
Scale
- 1 pound jumbo or extra-large shrimp, peeled and deveined, thawed
- 3 tablespoons olive oil (plus more for the pan)
- 3/4 teaspoon garlic powder
- 3/4 teaspoon chili powder
- 3/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 ripe mangoes, peeled and diced
- 2 medium ripe avocados, diced
- 1/2 red bell pepper, chopped
- 1/4 cup thinly sliced red onion
- 3 tablespoons chopped cilantro or Italian parsley
- Juice and zest of 1 orange
- Juice and zest of 1 lime
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced or grated
Instructions
- In a bowl, toss the shrimp with olive oil, garlic powder, chili powder, smoked paprika, salt, and pepper. Let marinate for 15–20 minutes.
- Heat a large non-stick skillet over medium-high heat. Pat shrimp dry to remove excess marinade. Cook for 3–4 minutes per side until opaque and lightly browned. Set aside to cool slightly.
- In a mason jar or small bowl, combine orange juice and zest, lime juice and zest, olive oil, Dijon mustard, garlic, salt, and pepper. Shake or whisk until emulsified.
- In a large bowl, combine mangoes, avocados, bell pepper, red onion, and herbs. Add shrimp and drizzle with dressing just before serving. Toss gently.
- Enjoy at room temperature or lightly chilled.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Keep dressing separate if possible. This salad is best enjoyed cold or at room temperature. If reheating shrimp, do so gently in a skillet.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 11g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 165mg
