Mango Pineapple Shrimp Salad
User Reviews
4.6
Mango Pineapple Shrimp Salad
Description
This salad features peeled and deveined shrimp cooked briefly in salted boiling water then chilled in an ice bath for tender results. The seafood is combined with small-diced mango and pineapple pieces providing natural sweetness, contrasted by diced red onion and serrano chili for a mild spice kick. Creamy avocado adds smooth texture, and fresh chopped cilantro brightens the flavors.
The salad is seasoned with lime juice and a notable amount of cumin for earthiness, balanced with kosher salt and freshly ground black pepper. Stirring everything together ensures the flavors meld without overpowering the delicate shrimp and fruit.
This dish works well as a light main course or as a side salad. It pairs nicely with tortilla chips, especially seasoned ones, adding crunch and complementing the citrusy heat. The salad is best enjoyed fresh to preserve avocado color and texture.
Adjust seasoning with additional salt, pepper, or lime juice as preferred. For more heat, add cayenne or increase serrano chile quantity.
Store airtight in the refrigerator up to two days, but be aware avocado will oxidize and brown slightly over time.
Ingredients
- 1 pound Shrimp or your favorite sized shrimp, cleaned with shells removed and de-veined (previously cooked frozen shrimp that you thaw may be substituted, U20 size; fresh
- 1 ½ cups Mango frozen may be substituted that you thaw and drain well, fresh; small-diced
- 1 ½ cups pineapple frozen may be substituted that you thaw and drain well, fresh; small-diced
- ¼ cup red onion diced small, or to taste
- 1 serrano chile seeded and diced very small (serrano is much hotter than jalapeno, or jalapeno pepper
- 1 avocado diced into small pieces, ripe, Hass variety
- ⅓ cup cilantro finely minced, or to taste, fresh
- 1 cumin or to taste (I used 2 teaspoons, teaspoon
- 3 to 4 tablespoons lime juice
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
Instructions
- Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
- While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
- Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.
Notes
- Season salad with extra salt, pepper, or lime juice if the flavor seems muted.
- Adjust heat by adding cayenne pepper or increasing serrano chile as preferred.
- Additional red onion and cilantro may enhance flavor brightness.
- Store salad airtight in the fridge up to 2 days, noting that avocado will discolor over time.
- Serve with tortilla or seasoned tortilla chips for added texture and flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 241kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 18g | 36% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 143mg | 48% |
| Sodium | 1230mg | 51% |
| Potassium | 606mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 1126IU | 23% |
| Vitamin C | 66mg | 73% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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