Grilled Shrimp Mango Avocado Salad (Printable)

Fresh grilled shrimp paired with mango, avocado, and greens in a tangy chili-lime vinaigrette.

# What You'll Need:

→ Grilled Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 1 garlic clove, minced
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1 tablespoon fresh lime juice

→ Salad Base

09 - 5 ounces mixed salad greens
10 - 1 large ripe mango, peeled, pitted, and diced
11 - 1 large avocado, peeled, pitted, and diced
12 - 1/2 small red onion, thinly sliced
13 - 1/4 cup fresh cilantro leaves, roughly chopped

→ Chili-Lime Vinaigrette

14 - 3 tablespoons fresh lime juice
15 - 2 tablespoons extra-virgin olive oil
16 - 1 tablespoon honey
17 - 1 teaspoon chili flakes
18 - 1 small garlic clove, finely minced
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon ground cumin
21 - Freshly ground black pepper to taste

# Method:

01 - In a medium bowl, combine shrimp with olive oil, minced garlic, chili powder, smoked paprika, salt, black pepper, and lime juice. Toss until evenly coated and let marinate for 10 minutes while preparing remaining components.
02 - Preheat grill or grill pan to medium-high heat. Arrange shrimp in a single layer and cook for 2 to 3 minutes per side until the flesh becomes pink and opaque throughout. Transfer to a plate.
03 - In a small bowl, whisk together lime juice, extra-virgin olive oil, honey, chili flakes, minced garlic, salt, and ground cumin until emulsified. Season with black pepper and adjust spice level as desired.
04 - In a large salad bowl, combine mixed greens, diced mango, diced avocado, sliced red onion, and chopped cilantro. Drizzle with approximately half of the vinaigrette and gently toss to coat all components.
05 - Distribute salad among serving plates or bowls. Arrange grilled shrimp evenly on top of each portion. Drizzle with remaining vinaigrette according to preference and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than you think: thirty minutes from fridge to table, with most of that time being prep.
  • The flavors are balanced in a way that feels like a secret: creamy, spicy, sweet, and tangy all at once without any single note overpowering the others.
  • You can make it your own: swap fruits, add extra vegetables, or dial the heat up or down depending on your mood.
02 -
  • Don't prep the avocado until the last possible moment: I learned this the hard way when a beautiful ripe avocado turned brown and oxidized in what felt like five minutes, completely changing the dish's appearance and freshness.
  • The vinaigrette is forgiving but the shrimp is not: Overcooked shrimp becomes a rubbery disappointment, so timing is everything—two and a half minutes per side is often perfect, but your grill might run hot or cool.
  • The marinade for shrimp doesn't need to be long: I used to let shrimp sit for hours thinking it would help, but ten to fifteen minutes is actually ideal because salt starts breaking down proteins if left too long.
03 -
  • Pat your shrimp completely dry before grilling: Excess moisture creates steam instead of sear, and you'll lose that beautiful char that makes grilled shrimp so satisfying.
  • Make your vinaigrette while everything else happens around it: It actually tastes better if it sits for a few minutes, and this is your chance to taste and adjust seasoning without rushing.
  • Keep the salad components separate until the last moment: Assemble it right before serving so the greens stay crisp and the avocado doesn't brown, which keeps the dish looking as fresh as it tastes.
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