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Mexican Shrimp Avocado Salad

This fresh shrimp avocado salad is packed with mango, lime, and cilantro. A light and flavorful Mexican-inspired dish perfect for summer.
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Prep Time 20 minutes
Cook Time 2 minutes
Chill Time 30 minutes
Total Time 52 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 lb raw shrimp peeled and deveined
  • 1 large avocado cubed
  • 8 oz grape or cherry tomatoes halved
  • 1 cup thinly sliced cucumber
  • ½ small red onion finely minced
  • ½ cup chopped fresh cilantro
  • ½ large mango cubed
  • ½ –1 small jalapeño finely minced (adjust to taste)
  • 2 tablespoons avocado oil
  • Juice of 2 fresh limes about 3 tablespoons
  • ½ teaspoon sea salt or kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons agave nectar or honey optional, adjust to taste
  • Monk fruit, erythritol, or coconut sugar are good subs
  • Tajín seasoning to garnish (optional)

Method
 

Step 1: Cook and Chill the Shrimp
  1. Bring a large pot of water to a boil. Add optional aromatics such as ½ lemon (sliced), 1 tablespoon sea salt or garlic salt, and ½ teaspoon peppercorns.
  2. Once boiling, add shrimp and cook for just 2 minutes, or until they turn pink and opaque. Immediately transfer the shrimp to an ice water bath to stop cooking and keep them tender. Set aside to chill.
Step 2: Prepare the Dressing
    While the shrimp cool, make the lime dressing. In a small bowl or jar, combine:
    1. Freshly squeezed lime juice
    2. Avocado oil
    3. Agave nectar or chosen sweetener
    4. Salt and pepper
    5. Stir or shake well to emulsify. Adjust sweetness or acidity to your liking.
    Step 3: Chop and Combine Ingredients
      In a medium mixing bowl, add:
      1. Cooked, chilled shrimp
      2. Halved grape tomatoes
      3. Thin cucumber slices
      4. Minced red onion
      5. Cubed mango
      6. Cubed avocado
      7. Chopped cilantro
      8. Finely minced jalapeño
      9. Gently combine to avoid mashing the avocado or shrimp.
      Step 4: Dress and Toss
      1. Pour the lime dressing over the salad mixture. Toss gently to coat all the ingredients evenly without breaking down the avocado or over-mixing the shrimp.
      2. Let the salad rest in the fridge for about 20–30 minutes to allow the flavors to marry.
      Step 5: Garnish and Serve
      1. Taste and adjust seasoning with more salt and pepper, if needed. Garnish with additional cilantro and a sprinkle of Tajín for a bright, citrusy kick.
      Serve chilled on its own or alongside:
      1. Tortilla chips or tostadas
      2. Grilled corn or street corn salad
      3. Cauliflower rice for a low-carb meal prep lunch
      4. Over a bed of mixed greens for a heartier salad bowl