Mexican Style Mango Avocado Salad With Shrimps
Print Recipe
5 from 1 vote

Shrimp Mango Avocado Salad Recipe

Mango Avocado Salad is a perfect summer salad loaded with spicy, flavorsome grilled shrimps. The combination of mango and avocado in a salad is a match made in heaven. Learn how to make mango shrimp salad in a few simple steps. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: Mexican
Keyword: mango avocado salad, mango avocado salad recipe, shrimp salad
Servings: 4 people
Calories: 342kcal
Author: Hina Gujral


Ingredients For Grilled Shrimps:

  • 500 gram shrimps/prawns, cleaned and washed
  • 1 teaspoon red paprika
  • 1 teaspoon taco seasoning mix
  • Salt to taste
  • 1 teaspoon olive oil

Ingredients For Salad:

  • 1 Cup ripe mango pulp diced
  • 1 Cup ripe avocado diced
  • 1 Cup red bell pepper diced
  • 1/2 Cup onion diced
  • 1 green chilli sliced

Ingredients For Dressing:

  • 1/4 Cup ripe mango pulp
  • 1/4 Cup fresh coriander leaves
  • 1 garlic clove
  • 1 red chilli
  • Salt to taste
  • 1/2 teaspoon black pepper
  • 1/4 Cup extra virgin olive oil
  • Juice of 1 lemon


Marinate and Grill Shrimps:

  • Clean, wash and pat dry the shrimps. 
    Combine shrimps with paprika, taco seasoning and salt. Mix nicely and marinate for 10 minutes. 
    Heat a grill pan. Drizzle olive oil and grill the marinated shrimps until cooked from both the sides. This takes 5 - 10 minutes only. 
    Keep shrimps aside to cool down a bit. 

Prepare the dressing:

  • Combine all the ingredients for dressing in a food processor. Blend till combined nicely. Keep in the fridge till required. 

Assemble the salad:

  • Combine mango, avocado, bell pepper, onion and shrimps in a bowl. 
    Pour the dressing and toss gently. 
    Sprinkle chopped coriander leaves. 
    Serve mango avocado salad immediately. 


  • For preparing the dressing food processor is the right choice instead of a mixer. Blending the dressing ingredients in a mixer might result in a smoothie like paste with no texture. 
  • Or you can blend mango pulp in a mixer and later add chopped coriander, chilli and garlic to it. And get the right consistency using extra virgin olive oil. 


Serving: 100g | Calories: 342kcal | Carbohydrates: 26g | Protein: 21g | Fat: 18g | Fiber: 6g