Grilled Shrimp Mango Avocado Salad
User Reviews
5
Grilled Shrimp Mango Avocado Salad
Description
The salad starts with shrimp marinated briefly in salt, garlic powder, and pepper, then grilled over high heat to develop slight char while cooking evenly to a tender pink. After cooling in the refrigerator, the shrimp are mixed with diced mango, creamy avocado, crisp cucumber, and thinly sliced red onion, contributing textures ranging from firmness to softness and flavors from sweet to mildly pungent.
The honey-lime dressing blends freshly squeezed lime juice, honey, olive oil, salt, and pepper for a bright, lightly sweetened citrus dressing that ties all components together without overpowering the natural flavors. Tossing gently ensures even distribution without bruising the delicate avocado.
This salad suits warm weather meals needing light, nutrient-rich fare combining seafood and fresh produce. It can serve as a standalone dish or side salad, offering contrasting tastes and satisfying mixed textures. Preparing the avocado shortly before serving and chilling the shrimp ahead help preserve freshness and appearance.
Notes advise adding avocado right before serving to avoid browning and suggest lemon juice drizzle as an alternative to keep avocado color vibrant when preparing ahead for gatherings.
Ingredients
- 1 pound Shrimp large, peeled and deveined
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 Mango large, peeled, pitted and cut into 1-inch cubes
- 2 avocado large, peeled, pitted and cut into cubes
- 4 cucumber Persian, halved lengthwise, cut into 1-inch cubes
- ½ red onion small, peeled and sliced thinly
For the Honey Lime Dressing
- ¼ cup lime juice freshly-squeezed
- 2 tablespoons honey
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
Instructions
- In a bowl, combine shrimp, salt, garlic powder, and pepper. Marinate for about 8 to 10 minutes.
- Over high heat. heat a lightly greased grill pan until very hot. Add shrimp in a single layer and cook for about 2 to 3 minutes until color begins to change to pink. Turn and cook for another 2 to 3 minutes.
- Remove from pan, cover, and chill in the refrigerator until completely cooled.
- Meanwhile, combine lime juice, honey, olive oil, and salt and pepper to taste. Stir well.
- In a large bowl, combine grilled shrimp, mangoes, avocados, cucumbers, and red onions.
- Drizzle honey-lime dressing and gently toss to combine.
Notes
- If preparing the salad ahead of time, add avocado just before serving to prevent browning.
- Alternatively, drizzle avocado pieces with lemon juice to help maintain their color if mixed earlier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 26g | 52% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 285mg | 95% |
| Sodium | 1473mg | 61% |
| Potassium | 836mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 22g | 44% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 51.8mg | 58% |
| Calcium | 198mg | 20% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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