4.6 from 93 votes
Mango Pineapple Shrimp Salad
The Mango Pineapple Shrimp Salad combines cooked shrimp with fresh diced mango and pineapple, accented by red onion, serrano chile, ripe avocado, and cilantro. Lime juice, cumin, salt, and black pepper season this vibrant, slightly spicy salad. The ingredients create a refreshing balance of sweet fruit, tender shrimp, creamy avocado, and a hint of heat.
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
Servings:
4
Calories:
241 kcal
Course:
Side Dish, Salad
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 241
% 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.