Grilled Shrimp Mango Avocado (Printable)

A vibrant salad with grilled shrimp, mango, avocado, greens, and a chili-lime dressing.

# What You’ll Need:

→ Grilled Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 1 garlic clove, minced
04 - 1 tsp chili powder
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1 tbsp fresh lime juice

→ Salad

09 - 5 oz mixed salad greens (arugula, baby spinach, romaine)
10 - 1 large ripe mango, peeled, pitted, and diced
11 - 1 large avocado, peeled, pitted, and diced
12 - 1/2 small red onion, thinly sliced
13 - 1/4 cup fresh cilantro leaves, roughly chopped

→ Chili-Lime Vinaigrette

14 - 3 tbsp fresh lime juice
15 - 2 tbsp extra-virgin olive oil
16 - 1 tbsp honey or agave syrup
17 - 1 tsp chili flakes
18 - 1 small garlic clove, finely minced
19 - 1/2 tsp salt
20 - 1/4 tsp ground cumin
21 - Freshly ground black pepper to taste

# Directions:

01 - In a medium bowl, combine shrimp with olive oil, minced garlic, chili powder, smoked paprika, salt, black pepper, and lime juice. Toss to coat evenly and marinate for 10 minutes while preparing remaining components.
02 - Preheat grill or grill pan to medium-high heat. Grill marinated shrimp for 2-3 minutes per side until pink and opaque throughout. Transfer to a clean plate.
03 - In a small bowl, whisk together lime juice, extra-virgin olive oil, honey, chili flakes, minced garlic, salt, and ground cumin until fully combined. Taste and adjust seasonings as needed.
04 - In a large salad bowl, combine mixed greens, diced mango, diced avocado, sliced red onion, and cilantro. Drizzle with half of the vinaigrette and toss gently to coat all components.
05 - Arrange grilled shrimp on top of the salad bed. Drizzle with additional vinaigrette to desired taste. Serve immediately.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, which means you can feed people something elegant without spending your whole afternoon in the kitchen.
  • The contrast of creamy avocado against juicy mango with that char on the shrimp hits every texture you're craving.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing flavor or making anyone feel left out at dinner.
02 -
  • Don't overcook your shrimp—they'll go from tender and succulent to rubbery in what feels like seconds, so watch them closely and pull them off heat the moment they're fully pink.
  • The avocado and mango should go into the salad just before serving; if you assemble it too early, the acid will start to soften the avocado and the mango will release too much liquid that makes everything soggy.
03 -
  • If your shrimp are very large, you can butterfly them lengthwise to help them cook more evenly and absorb more of that marinade flavor.
  • Make the vinaigrette in a jar and shake it vigorously right before serving—it'll look creamier and more emulsified, and it tastes better that way.
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