Description
A burst of tropical flavor in every bite, this Summer Shrimp Salad is a quick, protein-packed, and colorful dish perfect for warm-weather meals.
Ingredients
Scale
- 1 lb cooked shrimp, peeled and deveined
- 1 large ripe mango, diced
- 1 large avocado, diced
- 1/2 red bell pepper, chopped
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tbsp extra virgin olive oil
- Salt to taste
- Black pepper to taste
- 1 small jalapeño, finely diced (optional)
- 1/2 cucumber, diced (optional)
Instructions
- Thaw or cook shrimp. If using raw shrimp, boil for 2–3 minutes until pink, then chill and pat dry.
- Dice mango, avocado, bell pepper, onion, and optional ingredients. Chop cilantro.
- In a small bowl, whisk lime juice and olive oil. Season with salt and pepper.
- In a large bowl, combine shrimp, mango, avocado, pepper, onion, and cilantro. Add optional ingredients if using.
- Drizzle dressing over salad. Gently toss everything together with tongs.
- Chill for 15–20 minutes before serving for optimal flavor.
- Serve cold with lime wedges or over greens, if desired.
Notes
- This salad is great for meal prep. <liAdd your favorite vegetables for extra crunch.
- Adjust the spice level by modifying the jalapeño.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 160mg