This shrimp avocado salad with mango is the perfect no cook meal for these hot summer days when you just CAN’T heat up an oven or stove. Made in 5 minutes or less, you’ll have this meal ready in no time!
Whenever summer rolls around, the heat is absolutely unbearable. Seriously, I know some people think Canada is an ice-box, but the heat waves are awful. This shrimp avocado salad was developed when I was pregnant and was in absolutely no mood to keep up the kitchen when it was already hot and I felt like I was practically on fire. So these days, no-cook meals are KEY to beating the heat and still getting a healthy lunch or dinner on the table.
Table of contents
Why This Recipe Works
There’s nothing better than having a meal ready in less than 5 minutes. Need more convincing for why this shrimp avocado salad is the bomb dot com?
- It’s healthy
- It’s refreshing
- It’s flavourful
- It’s easily customizable
- It’s so easy than you can have your kids help put it together
Cooked Frozen Shrimp – You know what is the easiest ingredient of life? Frozen cooked shrimp. My kid loves them to bits, and we do too because they’re so so easy to throw in salads or stir fries.
Mangos– Mangos give this avocado salad a nice sweetness and acidity.
Avocados- Shrimp and avocado are a natural pairing because we have a very lean protein with a nice rich fatty fruit.
Bell Pepper – I like the colour, crunch and its more veg!
Jalapeno Pepper – For a little heat!
Lime – Lime not only prevents the avocado from browning, but it also adds a delicious acidity to bring out the flavour of the shrimp. Avoid using bottled lime juice!
Tajin –Have you had tajin? I became obsessed when my Watermelon Fries with tajin went viral, and it’s still a huge favourite. It’s spicy, limey, sweet and salty and brings out the flavour in this salad SO well.
Boston Lettuce Leaves – This is great for wrapping the shrimp avocado salad but you can also use whole grain or corn tortillas.
How to Make This Recipe
Step 1: To a bowl, mix the shrimp, mango, avocado, bell pepper, jalapeno pepper, lime juice, and salt. Be sure not to add the lime until you’re ready to serve because if you let it sit too long the shrimp will get a bit tough.
Step 2: Serve in lettuce cups and top with a sprinkle of tajin and cilantro.
This is so easy, it can be made in 5 minutes and anyone in the family can pull it off. All you need to remember is not to add the lime juice until you’re basically ready to eat because it can turn the already cooked shrimp rubbery and tough.
You can use fresh shrimp but you’ll either want to poach them in some water to cook them or you can treat this as a ceviche and allow the shrimp to marinate in the lime juice until they are opaque and cooked through. Shrimp doesn’t take a lot of time to cook, once it is opaque, the shrimp is done.
You can turn this into a more traditional salad if you prefer by adding greens to it such as arugula, spinach, or spring mix.
You could serve this shrimp avocado salad as-is for a simple easy lunch or dinner, or to beef it up a bit while still keeping it no-cook, I would serve with pita and dip. If you had a bit more time, you could do some rice and beans on the side as a light and easy side dish.
You can make a big batch, however, I do recommend waiting to add the lime juice until you’re ready to eat because it can make the already cooked shrimp a little tough and rubbery since the lime juice essentially can “cook” protein.
Ceviche is made using raw seafood or fish that gets “cooked” by using an acid like lime juice. This salad is even faster because the shrimp is already cooked and frozen.
I don’t find this too spicy with just the jalapenos and the tajin but if you’re super sensitive, then of course, you can omit the spice.
My son adored this but it also contains all of his favourite foods (shrimp, avocado, mango). If your kid is heat sensitive, then of course omit the jalapeños and tajin.
You can add in pineapple, papaya, edamame, zucchini, carrots, celery, green beans (cut up), red onions, corn – lots of options!
There is some carbs coming from the mango, however, this is a generally low carb meal and may or may not fit into your keto plan depending on how strict it is and what else you eat in the day.
Yes, this is a completely gluten free recipe so it is safe for those with celiac or gluten intolerance.
You absolutely could, but of course, make sure the chicken is fully cooked through since the lime will not be enough to cook the chicken safely. You can simply add some leftover shredded chicken as well.
More Recipes You Might Like
Want some more summer recipes like this shrimp avocado salad? Here are some super delish ones!
- Tuna Avocado Panzanella Salad
- Grilled Avocado Bruschetta
- Buffalo Cauliflower Pasta Salad
- Chicken Satay with Thai Almond Sauce
What are your favourite summer no cook recipes? Leave me a comment below with your thoughts on this one!
Shrimp Avocado Salad with Mango
- 250 g cooked frozen shrimp thawed and cut into small bites
- 2 alphonso mangos diced
- 2 avocado diced
- ½ red bell pepper minced
- ¼ jalapeno ribs and seeds removed, minced
- Juice of 1 1/2 limes or to taste
- Pinch of salt
- 1 head Boston lettuce separated into cups
- Tajin seasoning for serving
- Cilantro for serving
- To a bowl, mix the shrimp, mango, avocado, bell pepper, jalapeno pepper, lime juice, and salt. Be sure not to add the lime until you’re ready to serve because if you let it sit too long the shrimp will get a bit tough.
- Serve in lettuce cups and top with a sprinkle of tajin and cilantro.
- This is so easy, it can be made in 5 minutes and anyone in the family can pull it off. All you need to remember is not to add the lime juice until you’re basically ready to eat because it can turn the already cooked shrimp rubbery and tough.
- If you only have raw shrimp and don’t want to cook it with lime juice, you can quickly saute the shrimp, steam the shrimp, or bake the shrimp. Shrimp doesn’t take a lot of time to cook, once it is opaque, the shrimp is done.
- You can turn this into a more traditional salad if you prefer by adding greens to it such as arugula, spinach, or spring mix.
Updated on August 30th, 2022
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
I love how mangoes, avocadoes, and shrimp are being combined! I am allergic to shrimp, but I am excited to make one of these! Thanks for the recipe!
Media & Advertising Administrator