Tropical Heat Meet Creamy Sweet
This salad is a celebration of texture and bold contrasts. We start with chili-rubbed shrimp seared to juicy perfection, then toss them with buttery avocado and sun-ripened mango. It’s light, protein-packed, and brings the vibrant energy of a coastal vacation right to your dinner table.
The ingredient
The Spicy Shrimp
- Large Shrimp (Peeled)1 lb
- Chili Powder1 tsp
- Cumin & Garlic Powder1/2 tsp each
- Cayenne Pepper1/4 tsp
- Olive Oil1 tbsp
The Fresh Bowl
- Ripe Mango (Diced)1 Large
- Ripe Avocado (Diced)1 Large
- Red Onion (Thinly Sliced)1/4 Cup
- Spring Mix or Spinach4 Cups
- Fresh Cilantro & LimeFor Garnish
The instruction
The Seasoning: In a medium bowl, pat the shrimp dry. Toss them with the chili powder, cumin, garlic powder, cayenne, salt, and pepper. Ensure each shrimp is well-coated in the spice rub.
Flash Sear: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink and slightly charred. Remove from heat and let them rest while you assemble the greens.
Assembly: In a large artisanal bowl, combine your choice of greens, diced mango, avocado, and red onion. Drizzle with a simple lime and honey vinaigrette (whisking lime juice, olive oil, and a touch of honey).
The Final Touch: Arrange the warm spicy shrimp over the top of the chilled salad. Garnish generously with fresh cilantro and an extra squeeze of lime. Serve immediately for the best temperature contrast.
Shrimp Mango Avocado Salad Guide
Cook shrimp only until opaque, then cool before combining with fruit and greens. Use ripe but firm mango and avocado so the salad retains shape.
- Keep chilled until serving.
- Add avocado and dressing last.
- Do not leave out longer than 2 hours.
- Use the same day for best texture.
FAQ
Can I use frozen shrimp? Yes; thaw safely and cook before adding. How can I reduce heat? Omit chile and add more lime. Can it be meal prepped? Store every component separately.
Try our salmon mango bowls.
