Friends always ask me for this recipe after trying it at dinner parties. There’s something about the combination of succulent shrimp, creamy avocado, and sweet mango that just sings. This Shrimp & Avocado Mango Salad is my go-to when I want something vibrant, satisfying, and utterly refreshing.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes
• Servings: 4 as a main, 6 as a starter
• Difficulty: Easy

Why You’ll Love This Shrimp & Avocado Mango Salad

• Fresh, vibrant flavours: The sweetness of ripe mango contrasts beautifully with the savoury, slightly charred shrimp and the creamy richness of avocado.
• Quick enough for a weeknight: From prep to plate in under 30 minutes, this salad comes together with minimal fuss.
• Naturally gluten-free and light: It’s a wholesome meal that feels indulgent without being heavy, perfect for warmer days.
• Impressive yet straightforward: The colourful presentation makes it look like a restaurant dish, but the steps are simple and forgiving.
• Customisable to your pantry: Whether you want to add heat, swap the protein, or make it plant-based, this recipe adapts beautifully.

Shrimp & Avocado Mango Salad

15 min prep  ·  6 min cook  ·  4 servings

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Ingredients You’ll Need

• 500g raw king prawns (shrimp), peeled and deveined
• 2 large ripe avocados, diced
• 2 large ripe mangoes, diced
• 1 small red onion, finely sliced
• 1 large handful of fresh coriander (cilantro), roughly chopped
• 1 large handful of fresh mint leaves, torn
• 3 tablespoons extra virgin olive oil
• Juice of 2 limes
• 1 teaspoon honey
• 1 clove garlic, minced
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 small red chilli, deseeded and finely diced (optional, for heat)
• 100g mixed salad leaves or rocket (arugula)

Tip: For the best flavour, use ripe but firm avocados and mangoes. If your mango is too soft, it will turn mushy when tossed. Similarly, look for prawns that are sustainably sourced if possible.

How to Make Shrimp & Avocado Mango Salad

1. Prepare the dressing: In a small jar, combine the olive oil, lime juice, honey, minced garlic, salt, and pepper. Seal the jar and shake vigorously until the dressing is emulsified and looks slightly creamy and thick. Set aside.
2. Season and cook the prawns: Pat the prawns dry with kitchen paper. Season them lightly with a pinch of salt and pepper. Heat a large frying pan over a medium-high heat until it feels hot when you hold your hand a few inches above the surface. Add a drizzle of oil, then lay the prawns in a single layer. You should hear a satisfying sizzle as they hit the pan. Cook for 2-3 minutes per side, until they turn from translucent grey to an opaque, coral pink colour and feel firm to the touch. Remove from the heat and set aside to cool slightly.
3. Prepare the fruit and vegetables: While the prawns are resting, dice the avocado and mango into even, bite-sized cubes, about 2cm each. Slice the red onion as thinly as you can — a mandoline works well here. The onion should be almost translucent and delicate.
4. Combine the salad base: In a large salad bowl, add the mixed leaves, diced avocado, diced mango, sliced red onion, fresh coriander, and torn mint leaves. Toss gently with your hands or salad servers to combine, being careful not to break up the avocado too much.
5. Add the prawns and dressing: Arrange the cooled prawns over the top of the salad. Drizzle most of the dressing over the salad — you may not need all of it. Toss everything together once more, gently, until the leaves are just coated and the prawns are evenly distributed. The salad should look glossy and vibrant, with each element still distinct.
6. Finish and serve: Taste the salad and adjust seasoning with a little extra salt or a squeeze of lime if needed. If using, scatter the diced red chilli over the top for a pop of colour and heat. Serve immediately, while the avocado is still fresh and the prawns are at room temperature.

Tips From My Kitchen

• Don’t overcook the prawns: Prawns cook very quickly. The moment they turn pink and curl slightly, they are done. Overcooked prawns become rubbery and tough, losing their sweet, delicate flavour. I always remove them from the heat just as they lose their translucency, as residual heat will finish the job.
• Use a sharp knife for avocado and mango: A dull blade will crush the soft flesh of both avocado and mango, leading to a mushy texture. A sharp knife gives you clean, neat cubes that hold their shape in the salad. For mango, slice off the cheeks, score the flesh in a grid, then scoop out the cubes with a spoon.
• Prepare the dressing first: Making the dressing ahead allows the garlic and lime flavours to meld together. It also means you can dress the salad immediately after adding the prawns, ensuring everything stays fresh and doesn’t wilt from sitting too long.
• Keep the avocado and mango separate until serving: If you’re prepping components ahead of time, store the diced avocado and mango in separate airtight containers. Toss the avocado with a little extra lime juice to prevent browning. Combine everything only when you’re ready to serve to maintain the best texture and colour.
• Adjust the acidity to your taste: The balance of sweet mango and tangy lime is crucial. If your mango is exceptionally sweet, you might want to add a little extra lime juice. Conversely, if the lime is very sharp, a tiny pinch more honey can balance it. Taste the dressing before adding it to the salad and adjust accordingly.
• Let the prawns cool slightly before adding: Adding hot prawns directly to the salad will wilt the delicate leaves and soften the avocado. Let them rest for 5-10 minutes after cooking. They should be warm but not hot, which allows the flavours to marry without compromising the salad’s fresh texture.

Equipment You’ll Need

• Large salad bowl
• Sharp knife and cutting board
• Salad servers
• Small jar for dressing
• Large frying pan or skillet
• Measuring spoons
• Citrus juicer (optional)

Common Mistakes to Avoid

• Overcrowding the pan: When cooking the prawns, if you add too many to the pan at once, they will steam rather than sear. This prevents that lovely golden-brown colour and slightly charred edge. Cook them in batches if needed, giving each prawn space to make direct contact with the hot pan. You’ll hear the sizzle drop if the pan is crowded.
• Wrong temperature: Cooking prawns over a low heat will cause them to release their moisture and become tough and watery. Always use a medium-high to high heat. The pan should be hot enough that a drop of water dances across its surface before evaporating. This ensures a quick, even cook and a beautiful sear.
• Skipping the rest time: After cooking, let the prawns rest for a few minutes. This allows the juices to redistribute, keeping them succulent. If you add them to the salad piping hot, not only will the greens wilt, but the prawns themselves can become dry as the moisture escapes under the heat of the dressing.

Delicious Variations to Try

• Spicy Version: For those who enjoy a kick, add a finely diced red chilli or a teaspoon of sriracha to the dressing. You can also toss the cooked prawns in a pinch of cayenne pepper or smoked paprika before serving. The heat cuts through the creamy avocado beautifully.
• Vegetarian/Vegan Option: Replace the prawns with pan-seared halloumi slices or cubes of firm, smoked tofu. For a vegan version, use extra-firm tofu marinated in lime juice, garlic, and a splash of soy sauce, then pan-fried until golden. The salty, savoury element is crucial to balance the sweet mango and creamy avocado.
• Different Protein: This salad works wonderfully with grilled chicken breast, sliced steak, or even flaked grilled fish like salmon or sea bass. If you’re looking for another seafood option, you might enjoy our Cajun Shrimp Pasta Recipe Bold Flavors for a different take on shrimp. For a heartier meal, consider adding some Garlic Butter Steak Bites on the side.

What to Serve With Shrimp & Avocado Mango Salad

• Warm crusty bread or garlic bread to mop up any remaining dressing
• A light, chilled soup like gazpacho for a summery starter
• Grilled corn on the cob with a sprinkle of chilli and lime
• A side of coconut rice or quinoa for a more substantial meal
• A glass of sparkling water with lime and mint

Frequently Asked Questions

Shrimp & Avocado Mango Salad

A vibrant and refreshing salad featuring succulent king prawns, creamy avocado, sweet mango, and a zesty lime dressing, perfect for a light main course.

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Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 21 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 380

Ingredients
Method
Notes

Ingredients

  

• 500 g raw king prawns shrimp, peeled and deveined
• 2 large ripe avocados diced
• 2 large ripe mangoes diced
• 1 small red onion finely sliced
• 1 large handful of fresh coriander cilantro, roughly chopped
• 1 large handful of fresh mint leaves torn
• 3 tablespoons extra virgin olive oil
• Juice of 2 limes
• 1 teaspoon honey
• 1 clove garlic minced
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 small red chilli deseeded and finely diced (optional, for heat)
• 100 g mixed salad leaves or rocket arugula

Method

 

1. Prepare the dressing: In a small jar, combine the olive oil, lime juice, honey, minced garlic, salt, and pepper. Seal the jar and shake vigorously until the dressing is emulsified and looks slightly creamy and thick. Set aside.
2. Season and cook the prawns: Pat the prawns dry with kitchen paper. Season them lightly with a pinch of salt and pepper. Heat a large frying pan over a medium-high heat until it feels hot when you hold your hand a few inches above the surface. Add a drizzle of oil, then lay the prawns in a single layer. You should hear a satisfying sizzle as they hit the pan. Cook for 2-3 minutes per side, until they turn from translucent grey to an opaque, coral pink colour and feel firm to the touch. Remove from the heat and set aside to cool slightly.
3. Prepare the fruit and vegetables: While the prawns are resting, dice the avocado and mango into even, bite-sized cubes, about 2cm each. Slice the red onion as thinly as you can — a mandoline works well here. The onion should be almost translucent and delicate.
4. Combine the salad base: In a large salad bowl, add the mixed leaves, diced avocado, diced mango, sliced red onion, fresh coriander, and torn mint leaves. Toss gently with your hands or salad servers to combine, being careful not to break up the avocado too much.
5. Add the prawns and dressing: Arrange the cooled prawns over the top of the salad. Drizzle most of the dressing over the salad — you may not need all of it. Toss everything together once more, gently, until the leaves are just coated and the prawns are evenly distributed. The salad should look glossy and vibrant, with each element still distinct.
6. Finish and serve: Taste the salad and adjust seasoning with a little extra salt or a squeeze of lime if needed. If using, scatter the diced red chilli over the top for a pop of colour and heat. Serve immediately, while the avocado is still fresh and the prawns are at room temperature.

Notes

The cook time includes only the time to cook the prawns. Total time is approximate and includes resting time. Adjust the chili to your preferred level of heat.

I hope this Shrimp & Avocado Mango Salad becomes a favourite in your kitchen, just as it has in mine. My kids absolutely devour this every time I make it, and I love that it’s packed with fresh, wholesome ingredients. If you give it a try, I’d love to hear how you got on — leave a comment below and share your own twist on the recipe.

Shrimp & Avocado Mango Salad

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