Grilled Shrimp Mango Avocado Salad

Picture yourself on a warm summer evening, the gentle breeze carrying the tantalizing aroma of grilled shrimp seasoned with chili and lime. This Grilled Shrimp and Mango Avocado Salad brings together the perfect harmony of flavors and textures - succulent shrimp with a smoky char, sweet juicy mango, buttery avocado, and crisp greens, all enhanced by a vibrant chili-lime vinaigrette that ties everything together in a refreshing explosion of taste.

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This salad was inspired by tropical coastal cuisines where seafood, fruit, and bold spices come together effortlessly. The contrast between the warm grilled shrimp and the cool, crisp vegetables creates a delightful sensory experience that transports you to a beachside cabana with each bite. The chili-lime dressing adds just enough heat and acidity to make all the flavors pop without overwhelming the delicate shrimp.

• For the Grilled Shrimp: 1 lb (450 g) large shrimp, peeled and deveined, 2 tbsp olive oil, 1 garlic clove, minced, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp fresh lime juice
• For the Salad: 5 oz (140 g) mixed salad greens (e.g., arugula, baby spinach, romaine), 1 large ripe mango, peeled, pitted, and diced, 1 large avocado, peeled, pitted, and diced, 1/2 small red onion, thinly sliced, 1/4 cup fresh cilantro leaves, roughly chopped
• For the Chili-Lime Vinaigrette: 3 tbsp fresh lime juice, 2 tbsp extra-virgin olive oil, 1 tbsp honey or agave syrup, 1 tsp chili flakes (adjust to taste), 1 small garlic clove, finely minced, 1/2 tsp salt, 1/4 tsp ground cumin, Freshly ground black pepper, to taste

Step 1: Marinate the shrimp

In a medium bowl, toss the shrimp with olive oil, minced garlic, chili powder, smoked paprika, salt, black pepper, and lime juice. Let marinate for 10 minutes while you prepare the salad.

Step 2: Grill the shrimp

Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2–3 minutes per side, or until pink and opaque. Remove from heat and set aside.

Step 3: Prepare the vinaigrette

In a small bowl, whisk together all vinaigrette ingredients until well combined. Taste and adjust seasoning if needed.

Step 4: Assemble the salad

In a large salad bowl, combine salad greens, mango, avocado, red onion, and cilantro. Drizzle with about half of the vinaigrette and toss gently to coat.

Step 5: Add the shrimp

Arrange the grilled shrimp on top of the salad. Drizzle with additional vinaigrette as desired.

Step 6: Serve

Serve immediately.

When selecting mangoes, look for ones that yield slightly to gentle pressure - this indicates ripeness. For the avocados, choose ones that feel slightly soft but not mushy. If you're short on time, you can marinate the shrimp for just 5 minutes, though the flavor won't penetrate as deeply. To get beautiful grill marks on your shrimp, make sure your grill or pan is very hot before adding them, and resist the urge to move them around too much.

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This versatile salad welcomes many variations. For a spicier kick, add jalapeño slices to both the salad and the dressing. If you're not a fan of cilantro, substitute with fresh mint or basil. For a more substantial meal, add black beans or quinoa. Vegetarians can replace the shrimp with grilled halloumi cheese or tofu marinated in the same spice mixture. If mangoes aren't available, try peaches in summer or even oranges in winter months.

This salad makes a beautiful presentation when arranged on a large platter rather than tossed in a bowl. For a complete meal, serve with warm corn tortillas or a crusty baguette to soak up the delicious dressing. If entertaining, pre-portion the salad into individual serving bowls and top with the shrimp just before guests arrive. The bright colors and fresh ingredients make this dish as visually appealing as it is delicious.

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This Grilled Shrimp and Mango Avocado Salad is more than just a meal - it's a celebration of fresh, vibrant ingredients that nourish both body and soul. Whether enjoyed as a light lunch on a warm afternoon or served as an impressive starter for a dinner party, this dish brings a touch of culinary sunshine to your table. The combination of succulent seafood, tropical fruit, and zesty dressing creates a symphony of flavors that will have everyone reaching for seconds.

Frequently Asked Questions

→ How do I ensure shrimp stay juicy when grilling?

Marinate shrimp briefly with olive oil and lime juice, then grill quickly over medium-high heat (2-3 minutes per side) to avoid drying out.

→ Can I substitute mango with other fruits?

Yes, pineapple or papaya offer similar sweetness and texture if you prefer a different tropical flavor.

→ What salad greens work best in this dish?

Mixed greens like arugula, baby spinach, or romaine provide a crisp, fresh base that complements the rich shrimp and avocado.

→ How spicy is the chili-lime vinaigrette?

The vinaigrette has a mild to moderate heat; you can adjust chili flakes to suit your preferred spice level.

→ Are there any suggested additions for extra texture?

Toasted pumpkin seeds or chopped cashews add a delightful crunch and nutty flavor to the salad.