Best Mango Avocado Shrimp Salad Recipes

SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET CHILI-GINGER VINAIGRETTE

Steps:

• Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

SHRIMP, SPICED MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING

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.)

SHRIMP AND MANGO ADOBADO SALAD WITH ROASTED CORN AND AVOCADO SALSA

Steps:

• Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
• To make the marinade:
• Put the garlic on a cutting board and coarsely chop. Sprinkle with coarse salt and mash the garlic into a paste with the side of the knife. Put the garlic paste in a bowl. Add the cumin, oregano, paprika, black pepper, and cayenne. Mix to combine. Stir in the grapefruit juice, lime juice, and oil. Pour out about 1/3 of the marinade and put into a small bowl. Reserve for dressing the salad.
• Thread the shrimp and mango onto separate skewers and put side-by-side in a baking dish. Pour the remaining marinade over the shrimp and mango; cover with plastic wrap. Put in the refrigerator and allow to marinate for about 30 minutes, flipping the skewers occasionally.
• To make the salsa:
• Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
• Rub the corn with 2 tablespoons of the oil and season with salt and pepper. Put the corn directly on the grill grates (or put in a baking pan if using oven method) and cook until the kernels are slightly charred on all sides, turning every couple of minutes. Remove from the heat. Using a sharp knife, carefully cut the kernels off of the cobs and put in a mixing bowl. Add the avocado, lime juice, onions, bell peppers, jalapeno, cilantro, vinegar, and remaining 1 tablespoon of oil. Season with salt and pepper.
• Grill (or broil) the shrimp until curled, pink and slightly charred on both sides, about 2 to 3 minutes total cooking time. Cook the mangos until grill marks appear, about 1 minute on each side.
• Divide the mixed greens evenly among 4 plates. Drizzle the reserved mango marinade over the greens. Top with shrimp and mango skewers and a couple of spoonfuls of the roasted corn and avocado salsa. Garnish with some chopped cilantro serve with remaining salsa on the side.

SPICY SHRIMP SALAD WITH MANGO, AVOCADO AND LIME VINAIGRETTE

Steps:

• Put the shrimp in a bowl.
• Make the marinade: Pour 1/4 cup of the grapeseed oil into a small bowl. Add the garlic, paprika, 1/4 teaspoon cayenne pepper, orange zest and cracked black pepper and stir together. Set aside 1 tablespoon of the mixture, and pour the remaining marinade over the shrimp. Toss, cover and refrigerate for 30 minutes to 6 hours.
• Make the vinaigrette: In a small bowl, whisk together the reserved 1 tablespoon marinade, the lime juice and zest, the mustard, 1 teaspoon salt and the remaining pinch of cayenne. Slowly whisk in the remaining 1/4 cup grapeseed oil, then the olive oil. Season to taste with salt and white pepper.
• Put the onion, mango, avocado and lettuces in a large bowl. Dress lightly with 1/2 cup of the vinaigrette, or more if necessary, and season with salt and white pepper. (Extra dressing can be spooned over the shrimp.) Set aside.
• Heat the remaining 2 tablespoons grapeseed oil in a saute' pan set over medium high heat. Season the shrimp with salt, add them to the pan, and sear quickly, just over one minute on each side. Remove them from the pan and cover to keep them warm.
• Mound the salad in the center of a platter and surround it with the shrimp. Serve family style from the center of the table, passing any extra dressing alongside.

MANGO AVOCADO SHRIMP SALAD

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.

SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET & SPICY DRESSING

Steps:

• To make the dressing, combine vinegar, lime juice, sweetener, and pepper in a small bowl. Mix well, and set aside.
• In separate large serving bowl, combine all salad ingredients. Pour dressing over salad, and toss until all ingredients are coated. Enjoy!
• POINTS® value 3*.

SHRIMP, MANGO AND AVOCADO SALAD W/ PASSION FRUIT VINAIGRETTE

Steps:

• Combine all of the salad ingredients apart from the pumpkin seeds and place on serving plates.
• Whisk together the vinaigrette ingredients until well combined.
• Drizzle the dressing over the salad and then sprinkle with the pumpkin seeds.

SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET CHILI-GINGER VINAIGR

Steps:

• Whisk first 3 ingredients in small bowl; season with salt and pepper.
• Place shrimp in medium bowl.
• Add 3 tablespoons vinaigrette; toss to coat.
• Divide lettuce among plates.
• Alternate mango, avocado, and shrimp atop lettuce on each plate.
• Drizzle vinaigrette over.

MANGO - AVOCADO AND GRILLED SHRIMP SALAD

Steps:

• 1. 1) Combine green onions, lime juice, fish sauce, sugar, garlic, and green chilli in a bowl.
• 2. 2) Mix in shredded mango; chill while preparing shrimp.
• 3. 3) Shell and devein shrimp and wash well.
• 4. 4) Preheat up grill for medium heat.
• 5. 5) Thread shrimp onto skewers, piercing once near the tail and once near the head Lightly oil grill grate.
• 6. 6) Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
• 7. 7) Place greens on a platter; mound mango mixture onto the greens using a slotted spoon.
• 8. 8) Place shrimp over the mango salad and decorate with lime slices, if desired

MANGO, AVOCADO, PAPAYA SHRIMP SALAD

Steps:

• Mix all of the above.

GRILLED SHRIMP SALAD WITH MANGO, AVOCADO AND LIME

Steps:

• Thread shrimp/prawns onto wooden skewers. Grill them 3 to 4 minutes on each side, until just opaque in the center. Let them cool and then remove shrimp from the skewers. Combine shrimp, tomatoes, avocado, mango, onion and cilantro in a bowl. Add lime juice, olive oil and stir. Season to taste with sea salt.

SHRIMP AND AVOCADO SALAD WITH MANGO, CHILE AND LIME DRESSING

Steps:

• puree the mango oil, vinegar, lime juice, fish sauce, chili garlic sauce and soy sauce in a blender. set the dressing aside for its flavor to develop while you make the salad. place the shrimp, lettuce, lime zest, snap peas, avocado, onions and tomatoes in a large serving bowl. Tear the basil and mint leaves and add to the salad. Taste the dressing and adjust the seasonings to taste. YOu'll have about 1 cup of dressing. Gently toss the salad with enough dressing to coat well. Reserve the extra dressing for another use. Serve with lime wedges.

MANGO-AVOCADO-SHRIMP SALAD

Steps:

• Combine in a small bowl picante sauce, chutney mustard and lime juice; mix well.
• In medium bowl, combine remaining ingredients.
• Add chutney mixture; toss well and transfer to serving plates.

SHRIMP, MANGO, AND AVOCADO SALAD

Steps:

• 1. To make the dressing, put one-fourth of the mango, the oil, vinegar, lime juice, fish sauce, and chile paste in a blender and process until smooth. You should have 1 cup; set aside. 2. Place the shrimp, lettuce, peas, green onions, avocado, tomatoes, remaining mango, lime zest, basil, mint, and cilantro leaves in a large bowl. Toss the salad with just enough of the dressing to coat well. Reserve the rest for another use; it will keep refrigerated for up to 1 week. How to Choose Mangoes: Seek out fragrant, smooth-skinned fruits that give a little (like a ripe avocado) when cupped in your hand. Ripe mangoes will keep on the counter for up to 1 week, and in the refrigerator for up to 1 month with some dehydration (skin will start to shrivel). Cook's Tip: To peel and cut a mango, stand the fruit on one end and, using a serrated knife, cut from top to bottom, running the blade close to the large, flat pit. Turn the mango and repeat on the opposite side. With the tip of your knife, cut a 1/2- to 1-inch crosshatch pattern into the flesh without cutting through the skin. Push the skin side upward to expose the cubes and cut them away from the skin. Use a spoon to scoop out any remaining flesh, and cut away and usable flesh attached to the pit.

MANGO AVOCADO SHRIMP SALAD

Steps:

• In a large bowl whisk together lime juice oil and sugar until sugar dissolves. Dice mangoes and avocados nto 3/4 inch cubes add to bowl add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour