Avocado Mango Shrimp Salad Recipe (High-Protein)

This Avocado Mango Shrimp Salad recipe combines fresh flavors and a variety of textures. Perfect for a light lunch or as a vibrant side dish, it offers a delightful blend of nutrition and flavor. It’s also high in protein!

👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
saucepan
bowl
whisk
mixing bowl

📝 Preparation Steps

Fill a medium saucepan with water and bring to a boil. Turn the heat to low, add the raw shrimp to the pot, and cook for ⏱️ 2-3 minutes or until the shrimp turn pink and opaque.

Once cooked, remove from heat, drain, and set aside to cool.

Peel and cut both the avocados and mango into bite-sized pieces. Try to keep the pieces uniform in size for a more appealing texture and presentation.

Finely chop the red onion to ensure its flavor blends well without overpowering the salad. Roughly chop the cilantro, if using, for garnish.

In a small bowl, whisk together lime juice, olive oil, salt, and pepper.

olive oil2 tablespoons

In a large mixing bowl, gently mix the cooled shrimp, diced avocado, mango, and chopped red onion. Pour the dressing over the salad and toss to coat everything evenly.

Garnish with cilantro for a fresh flavor. Serve at room temperature or chilled.

Nutrition Facts

calories

330 calories

fat Content

18.4 g

serving Size

1/4 of recipe

fiber Content

6.3 g

sugar Content

12.5 g

sodium Content

287.9 mg

protein Content

25 g

trans Fat Content

0 g

cholesterol Content

182.6 mg

carbohydrate Content

21.3 g

saturated Fat Content

2.6 g

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