Grilled Shrimp Mango Avocado Salad (Printable Version)

Succulent grilled shrimp and fresh mango with creamy avocado and chili-lime dressing.

# What You'll Need:

→ Grilled Shrimp

01 - 1 pound 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

09 - 5 ounces mixed salad greens, such as arugula, baby spinach, and romaine
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 or agave syrup
17 - 1 teaspoon chili flakes, adjusted to taste
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

# Directions:

01 - In a medium bowl, combine shrimp with olive oil, minced garlic, chili powder, smoked paprika, salt, black pepper, and lime juice. Toss to coat evenly and let marinate for 10 minutes while preparing remaining ingredients.
02 - Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2 to 3 minutes per side until pink and opaque throughout. Transfer to a clean plate and set aside.
03 - In a small bowl, whisk together lime juice, extra-virgin olive oil, honey, chili flakes, minced garlic, salt, and ground cumin until emulsified. Taste and adjust seasoning as needed.
04 - In a large salad bowl, combine salad greens, diced mango, diced avocado, sliced red onion, and cilantro. Drizzle with half of the vinaigrette and toss gently to coat all ingredients evenly.
05 - Arrange grilled shrimp over the salad base. Drizzle with additional vinaigrette to desired taste.
06 - Transfer to serving plates and serve immediately while shrimp is still warm.

# Expert Tips:

01 -
  • The shrimp get caramelized and smoky while the fruit stays refreshingly cool, creating this wild contrast in every bite.
  • It comes together in under 30 minutes, making it perfect for when you want restaurant-quality food without the fuss.
  • One salad that works for lunch, dinner, or even impressing guests without spending all day in the kitchen.
02 -
  • Don't marinate the shrimp longer than 15 minutes or the lime juice will start to cure them and change the texture in ways you don't want.
  • The avocado goes in at the very end and gets tossed gently because it bruises easily, but it's absolutely worth protecting since it's what makes this salad feel luxurious.
  • Fresh lime juice really does taste different from bottled, and in a salad this simple, that difference shows up immediately.
03 -
  • Pat your shrimp completely dry before marinating and grilling so they actually sear instead of steam on the grill.
  • Make the vinaigrette first and let it sit while you prep everything else, because the flavors marry and deepen as they hang out together.
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