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Shrimp Salad with Mango, Avocado & Honey Lime Dressing

Fresh, colorful, and full of flavor, this Mango Shrimp Salad combines tender shrimp, sweet mango, creamy avocado, juicy tomatoes, crisp vegetables, and a touch of jalapeño with a simple honey lime dressing. Its an easy refreshing lunch or light dinner and you can use ready cooked shrimp for an even quicker meal.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Salad:
  • 1 pound raw shrimp, peeled and deviened or use ready cooked shrimp
  • 2 ripe mangos, diced
  • 2 avocados, diced
  • 3 ribs celery, diced
  • 1 red bell pepper, diced
  • 1 cup grape tomatoes, quartered
  • 1 jalapeño, deseeded and finely diced
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped fresh cilantro
  • kosher salt and pepper to taste
Dressing:
  • 3 TBS extra virgin olive oil
  • 2 TBS freshly squeezed lime juice
  • 1 TBS honey
  • 1 garlic clove, finely minced
  • kosher salt and freshly ground pepper to taste

Equipment

  • large pot
  • large mixing bowl
  • medium bowl for ice bath
  • Whisk
  • Cutting Board
  • sharp knife
  • colander or slotted spoon

Method
 

Cook the Shrimp:
  1. Bring a pot of water to boil. While the water is coming to a boil, fill a bowl with ice and cold water and set aside.
  2. Once the pot of water has come to a boil, add the cleaned and deveined shrimp to the boiling water and cook for about 2 to 3 minutes, just until they turn pink and are cooked through. Be careful not to overcook them or they can become tough. As soon as the shrimp are finished cooking, transfer them directly to the ice bath. Let them sit for a few minutes to cool, then drain and pat dry.
Prepare the Vegetables:
  1. While the shrimp cool, prepare the remaining salad ingredients. Dice the mangos, avocado, celery, and red bell pepper, quarter the grape tomatoes, and finely chop the red onion and cilantro. Remove the seeds and membrane from the jalapeño and dice it very finely. Removing the seeds keeps the heat fairly mild while still giving the salad a fresh little kick.
Make the Dressing:
  1. In a small bowl or glass measuring cup, whisk together the olive oil, fresh lime juice, honey, minced garlic, salt and pepper. Taste the dressing and adjust the seasoning if necessary. If your limes are particularly tart, you can add just a touch more honey.
Assemble the Salad:
  1. Add the cooled shrimp, mango, celery, bell pepper, tomatoes, jalapeño, cilantro and red onion to a large serving bowl. Add the avocado last so it doesn't get mashed while you are mixing everything together. Pour the dressing over the salad and gently toss until everything is lightly coated. Place in refrigerator to let the ingredients come together before serving.

Notes

If making the salad ahead of time, add all ingredients except the avocado. When you're ready to serve, add the avocado and toss everything together. This will help keep the avocado from turning brown and make the presentation look its best.