Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4 | Difficulty: Easy

Spicy Mango Avocado Shrimp Salad

Overview

This spicy mango avocado shrimp salad recipe is a vibrant, refreshing dish that balances sweet, creamy and spicy notes in every bite. Perfect as a healthy lunch, a light dinner or a centerpiece for summer gatherings, this summer seafood salad brings together plump, seared shrimp, ripe mango, buttery avocado and a tangy mango dressing that brightens the whole bowl. It’s fast to make—total active time is short—so it fits right into busy weeknights or relaxed outdoor meals.

Because it’s built with fresh ingredients and lean protein, it doubles as a healthy shrimp salad option and one of the best quick avocado recipes you’ll lean on when you want flavor without fuss. The slightly spicy shrimp elevates the dish into an easy spicy shrimp salad that satisfies without weighing you down.

Ingredients

Serves 4

1 lb (450 g) large shrimp, peeled and deveined
1 tsp smoked paprika
1/2 tsp cayenne pepper (adjust to taste)
1/2 tsp garlic powder
Salt and black pepper, to taste
1 tbsp olive oil (for cooking shrimp)
4 cups mixed salad greens (or baby arugula)
1 large ripe mango, peeled and diced
2 ripe avocados, diced
1/4 red onion, thinly sliced
1 jalapeño, seeded and finely chopped (optional for extra heat)
1/4 cup fresh cilantro, chopped
1/4 cup toasted pumpkin seeds or sliced almonds (optional, for crunch)

Tangy Mango Dressing

1/2 cup ripe mango chunks
3 tbsp fresh lime juice (about 1 lime)
1 tbsp honey or agave syrup
2 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar or white wine vinegar
1/2 tsp Dijon mustard
Salt and black pepper to taste
Pinch of red pepper flakes (optional)

Step-by-step Instructions

Prep the shrimp: Pat shrimp dry with paper towels. In a bowl, toss with smoked paprika, cayenne, garlic powder, a pinch of salt and black pepper. Let sit for 5 minutes to absorb flavors.
Cook the shrimp: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2–3 minutes per side until opaque and pink. Remove from heat and set aside. Total cook time for shrimp: roughly 6 minutes (included in the 20-minute cook time).
Make the tangy mango dressing: In a blender or food processor, combine 1/2 cup mango chunks, lime juice, honey, olive oil, vinegar and Dijon. Blend until smooth. Adjust seasoning with salt, pepper and red pepper flakes. If the dressing is too thick, thin with a teaspoon of water at a time.
Assemble the salad base: In a large bowl or platter, layer mixed greens, diced mango, diced avocado, sliced red onion, chopped jalapeño (if using) and cilantro. Toss gently to distribute ingredients.
Add shrimp and dressing: Top the salad with warm or room-temperature shrimp. Drizzle the tangy mango dressing over the salad—start with half and add more to taste. Sprinkle toasted pumpkin seeds or almonds for extra crunch.
Serve immediately: For the best texture, serve right away so avocados remain fresh and greens don’t wilt. Squeeze extra lime over each portion if desired.

Cooking time: 20 minutes — this includes the shrimp cooking and quick blending of the dressing. Overall prep time is minimal, making this an ideal quick avocado recipe.

Cooking Tips and Tricks

Choose ripe mango and avocado: A ripe mango yields to gentle pressure and smells fruity at the stem; ripe avocados should give slightly when squeezed. This ensures a sweet-tangy dressing and creamy texture.
Don’t overcook shrimp: Shrimp cook fast—stop when they turn pink and opaque. Overcooked shrimp get rubbery. Cook 2–3 minutes per side depending on size.
Adjust heat level: Reduce cayenne and omit jalapeño for a milder version, or add more for a fiery easy spicy shrimp salad.
Make the dressing ahead: The tangy mango dressing can be made up to 2 days in advance and refrigerated, which speeds assembly on busy days.
Salad crunch: Toast seeds or nuts in a dry pan for 2–3 minutes to bring out their flavor and improve texture contrast.
Serve shrimp warm or chilled: Warm shrimp will slightly wilt the greens for a cozy salad; chilled shrimp keeps it crisp and refreshing on hot days.

Nutritional Information (per serving, approximate)

These values are estimates for one serving (recipe divided into 4 servings):

Calories: 340 kcal
Protein: 22 g
Fat: 18 g
Carbohydrates: 25 g
Fiber: 6 g
Sugar: 13 g
Sodium: 420 mg

Nutrition will vary based on ingredient brands and exact portions. If you need precise counts for dietary tracking, use a nutrition calculator with your specific ingredients.

Recipe Variations

Grilled Shrimp: Marinate shrimp briefly and grill 2 minutes per side for a smoky twist to this summer seafood salad.
Spicy Citrus Twist: Add orange segments and swap honey for agave; replace smoked paprika with chili-lime seasoning for a citrusy punch.
Vegan Version: Skip shrimp and use roasted chickpeas or pan-seared tofu for plant-based protein. The tangy mango dressing remains the same.
Grain Bowl: Serve the salad over cooked quinoa or farro to make it more filling and lunch-friendly.
Extra Heat: Stir sriracha into the dressing or toss shrimp in a spicy chili-garlic glaze for an even bolder easy spicy shrimp salad.

Storage and Serving Suggestions

Storage: Store shrimp separately from greens if you’re not serving immediately. Cooked shrimp will keep covered in the refrigerator for up to 2 days. Dressing can be stored in a sealed container for up to 3 days. Avoid assembling the full salad more than 4–6 hours ahead to keep avocados from browning.
Make-ahead: Prepare dressing and chop mango and onion ahead of time; keep avocados whole until close to serving time. If you must prep avocado, toss in a little lime juice to reduce browning.
Serving ideas: Serve this spicy mango avocado shrimp salad in lettuce cups for an appetizer, on a platter as a summer seafood salad centerpiece, or inside warm tortillas for shrimp tacos.
Garnishes: Add more cilantro, a lime wedge, extra chili flakes or a dollop of Greek yogurt for creaminess.

FAQ

Can I use frozen shrimp?

Yes — thaw frozen shrimp overnight in the refrigerator or under cold running water before cooking. Pat dry to ensure a good sear.

How spicy is this salad?

The heat level is adjustable. With the listed amounts you’ll get a pleasant, warm heat. Reduce or omit cayenne and jalapeño for mild; add more cayenne or chili flakes for an extra kick.

Can I make this ahead of time?

You can make components ahead: cook and chill shrimp, make the dressing and chop mango and onion. Keep avocado and salad greens separate and combine within a few hours of serving.

Substitutions for mango or avocado?

If mango isn’t available, try pineapple for sweetness and acidity. For avocado, cooked sweet potato cubes or slices of ripe peach can add creaminess or juiciness, respectively.

What pairs well with this salad?

Light, chilled white wines, crisp rosé, or citrusy beers complement the tangy mango dressing and spicy shrimp. Serve alongside grilled corn or crusty bread for a fuller meal.

How to make undefined?

If your search included the phrase “how to make undefined,” it may be a placeholder or formatting hiccup on a website. For clarity: to make this spicy mango avocado shrimp salad recipe, follow the step-by-step instructions above—season shrimp, cook for just a few minutes, blend the tangy mango dressing, and toss with fresh mango, avocado and greens.

Is this an undefined recipe?

The term “undefined recipe” usually indicates missing metadata or a broken tag on some recipe sites. This page is a complete spicy mango avocado shrimp salad recipe with ingredients, step-by-step instructions, cooking time and variations to remove any ambiguity.

Conclusion

This spicy mango avocado shrimp salad is a bright, nutritious and quick option when you want something that tastes like a special meal but cooks like a weeknight dinner. As a healthy shrimp salad and a standout summer seafood salad, it showcases how simple ingredients—ripe mango, creamy avocado, and perfectly cooked shrimp—come together with a tangy mango dressing to create a memorable bite. Try this easy spicy shrimp salad tonight and tweak the heat to suit your taste. If you make it, leave a comment to share your favorite variation!