Grilled Shrimp Mango Avocado (Printable)

Fresh, flavorful salad combining grilled shrimp, mango, avocado, and crisp greens with chili-lime dressing.

# 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

09 - 5 ounces mixed salad greens (arugula, baby spinach, 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
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

# How to Make It:

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 rest for 10 minutes.
02 - Preheat grill or grill pan to medium-high heat. Cook shrimp for 2 to 3 minutes per side until pink and opaque. Transfer to a plate and keep warm.
03 - Whisk together lime juice, extra-virgin olive oil, honey, chili flakes, minced garlic, salt, and ground cumin. Season with black pepper to taste.
04 - In a large salad bowl, combine mixed greens, diced mango, diced avocado, sliced red onion, and fresh cilantro. Drizzle with half of the vinaigrette and toss gently to coat.
05 - Arrange grilled shrimp on top of salad. Drizzle with remaining vinaigrette as desired and serve immediately.

# Expert Suggestions:

01 -
  • The shrimp gets a smoky char that plays perfectly against the sweetness of mango and the buttery calm of avocado.
  • You'll have lunch or dinner ready in 30 minutes, which means more time doing literally anything else.
  • It's the kind of salad that somehow feels healthy and indulgent at the same time, no pretending required.
02 -
  • Overcooked shrimp will make you sad; they cook in seconds once they turn pink, and that's your cue to move them off the heat immediately.
  • If you're not serving this right away, keep the vinaigrette separate until the last moment, or the salad turns into a soggy situation real fast.
03 -
  • Pat your shrimp completely dry before the grill—water is the enemy of a good sear, and you want that char to happen.
  • Make the vinaigrette first and let it sit for five minutes; the flavors will marry and the whole thing tastes rounder and more intentional.
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