Mango Avocado Shrimp Salad
Mango and avocado make a soft, bright contrast to cooked shrimp and cucumber. This salad suits a lunch where the ingredients are assembled near mealtime rather than stirred together far in advance. Cook and drain the shrimp before adding them to the dressing. Fold the avocado gently so you keep some pieces rather than coating everything in mash.
Southeast Asian · Preparation time: 18 min · Cook time: 8 min · Total time: 26 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 240 g Peeled raw shrimp
- 180 g Mango flesh
- 160 g Avocado flesh
- 120 g Cucumber
- 30 ml Lime juice
- 15 ml Olive oil
- 2 g Fine salt
Allergens listed for these ingredients · Crustaceans. Check package labels.
Preparation notes
- Use 30 mL water for the covered shrimp-cooking step, adding a little more only if the pan dries before the flesh is pearly and opaque throughout. Drain before assembly.
Step-by-Step Instructions
- Cook thawed shrimp in a covered pan with a splash of water until pearly and opaque. Drain and cool briefly.
- Cube mango, avocado and cucumber. Whisk lime juice, oil and salt in a serving bowl.
- Fold fruit, cucumber and cooked shrimp into the dressing and serve promptly, keeping the avocado pieces intact.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, mixing bowl, sieve or colander, skillet, lid, whisk and spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Replace 180 g mango with 180 g well-drained canned pineapple pieces. Pineapple gives a firmer, more acidic fruit element. Add the lime gradually and stop when the dressing tastes balanced.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.