Mango Avocado Shrimp Salad Recipes

MANGO PINEAPPLE SHRIMP SALAD

Mango Pineapple Shrimp Salad image

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!!

Provided by Averie Sunshine

Time 17m

Number Of Ingredients 11

Ingredients

1 pound U20 fresh shrimp, or your favorite sized shrimp, cleaned with shells removed and de-veined (previously cooked frozen shrimp that you thaw may be substituted)
1 1/2 cups small-diced fresh mango (frozen may be substituted that you thaw and drain well)
1 1/2 cups small-disced fresh pineapple (frozen may be substituted that you thaw and drain well)
1/4 cup red onion, diced small, or to taste
1 serrano chile or jalapeno pepper, seeded and diced very small (serrano is much hotter than jalapeno)
1 ripe Hass avocado, diced into small pieces
1/3 cup fresh cilantro, finely minced, or to taste
1+ teaspoon cumin, or to taste (I used 2 teaspoons)
3 to 4 tablespoons lime juice
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste

Steps:

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.

Nutrition Facts : Calories 300 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 217 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 674 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

SHRIMP, SPICED MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING

Shrimp, Spiced Mango, and Avocado Salad with Citrus Dressing image

Provided by Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/4 cup grapeseed oil
2 tablespoons Spanish-style smoked paprika
1 tablespoon finely grated orange zest
1 tablespoon coarsely cracked black pepper
1/4 teaspoon ground cayenne
3 cloves garlic, minced
12 extra-large shrimp (U-12), peeled and deveined
2 tablespoons lime juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated lime zest
1/4 cup grape seed oil
1/4 cup olive oil
Coarse salt
1 tablespoon extra-virgin olive oil
4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa
1/4 cup finely diced red onion
1 mango, peeled, seeded, and diced
1 Haas avocado, peeled, seeded, and diced
Freshly ground black pepper

Steps:

Make the marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6.
Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.
Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.
Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.
In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.
In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.
Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)

MANGO AVOCADO SHRIMP SALAD

Mango Avocado Shrimp Salad image

From myrecipes.com, originally from Sunset magazine. Peaches (fresh or good canned) make a fine substitute if good, ripe mangoes (or canned mangoes) can't be found. The shrimp I've found that were the right size were Canadian shrimp; the fish counter at my supermarket had them available frozen upon request.

Provided by Halcyon Eve

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons fresh lime juice
2 tablespoons canola oil
1 tablespoon sugar
2 large firm-ripe mangoes, peeled, seeded, and cut into 3/4 inch cubes (2 lbs. total)
2 medium firm-ripe avocados, peeled, seeded, and cut into 3/4 inch cubes (1 lb. total)
2/3 cup thinly sliced green onion
2/3 cup chopped cilantro leaf
1 tablespoon minced fresh hot chili pepper (or 1/2 tsp. dried red chile flakes)
1 lb peeled cooked shrimp (sized 70 to 110 per lb.)

Steps:

Whisk together all dressing ingredients in a large bowl.
Add all salad ingredients and gently toss to combine.
Serve immediately, or cover and chill up to 1 hour.

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