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.
You don’t have to be pregnant to be fed up with this heat. I know a lot of my American readers think that Canada is an ice box, but honestly, we have been in a heat wave for months. Normally, I wouldn’t complain, but my goodness, it is BRUTAL when you’re about to have a baby and all of your limbs blow up in the heat like a balloon. So these days, no cook meals are KEY to beating the heat and still getting a healthy lunch or dinner on the table.
Key ingredients for this shrimp avocado salad
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.
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.
Key Tips for Making this No cook meal
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.
what should i serve with this salad meal?
You could serve this 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.
FAQ about this recipe
Here are some commonly asked questions about making this easy mango avocado shrimp salad.
Can i make a big batch of this?
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.
Is this not the same as ceviche?
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.
can i use fresh shrimp?
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.
is this spicy?
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.
is this salad kid friendly?
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.
are there other fruits or veggies you could add in?
You can add in pineapple, papaya, edamame, zucchini, carrots, celery, green beans (cut up), corn – lots of options!
is this low carb or keto?
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.
Is this gluten free?
Yes, this is a completely gluten free recipe so it is safe for those with celiac or gluten intolerance.
Could i make this with chicken?
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.
do you have other easy summer recipes?
Yes! Here are some super delish ones.
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.
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.