Grilled Shrimp Mango Avocado Salad (Printer-friendly)

A refreshing blend of grilled shrimp, mango, avocado, and greens with chili-lime vinaigrette.

# What You'll Need:

→ Grilled Shrimp

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

→ Salad

09 - 5 ounces 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 tablespoons fresh lime juice
15 - 2 tablespoons extra-virgin olive oil
16 - 1 tablespoon honey or agave syrup
17 - 1 teaspoon chili flakes
18 - 1 small garlic clove, finely minced
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon ground cumin
21 - Freshly ground black pepper to taste

# How To Make It:

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 let rest for 10 minutes while preparing remaining components.
02 - Preheat grill or grill pan to medium-high heat. Arrange shrimp in a single layer and grill for 2 to 3 minutes per side until the flesh turns opaque and develops a light pink color. Transfer to a plate and set aside.
03 - In a small bowl, whisk together lime juice, extra-virgin olive oil, honey, chili flakes, minced garlic, salt, and ground cumin until thoroughly emulsified. Season with black pepper and adjust seasoning to personal preference.
04 - In a large salad bowl, combine mixed greens, diced mango, diced avocado, sliced red onion, and fresh cilantro. Drizzle with half of the prepared vinaigrette and toss gently to coat all components without breaking the avocado.
05 - Arrange the grilled shrimp evenly over the salad. Drizzle with additional vinaigrette according to taste preference.
06 - Transfer to serving plates immediately while the shrimp remains warm.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, making it perfect for weeknight dinners when you want something that tastes like you spent hours in the kitchen.
  • The chili-lime vinaigrette is the kind of secret weapon that transforms even simple greens into something you crave.
  • Everything about it feels light and summery without leaving you hungry—the protein and healthy fats keep you satisfied.
02 -
  • Don't marinate the shrimp longer than fifteen minutes or the lime juice will start to cook them before they hit the grill, and they'll turn rubbery and disappointing.
  • Avocado discolors fast once cut, so do that step last—and if you're making this ahead, don't toss the greens with dressing until just before serving or everything gets soggy and sad.
03 -
  • Pat your shrimp completely dry before seasoning them—moisture is the enemy of a good sear, and you want that gorgeous char, not steam.
  • Double-check that your grill is genuinely hot by holding your hand above it and counting seconds until you have to pull away; if you can hold it there longer than three or four seconds, it needs more heat.
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