Citrusy shrimp, avocado and mango salad
Enjoy a refreshing, flavorful Citrus Shrimp, Avocado, and Mango Salad! This easy-to-make recipe features succulent shrimp seasoned with black pepper, onion, and garlic powder, perfectly complemented by juicy mango, creamy avocado, and a zesty touch of lemon juice. Ideal for a light, nutritious meal that brings a taste of summer to your table.
- 28 Mar 2025
- Cook time 5 min
- Prep time 15 min
- 3 Servings
- 9 Ingredients
Indulge in a burst of tropical flavors with this refreshing Citrus Shrimp, Avocado, and Mango Salad. It's a vibrant and healthy dish perfect for a light lunch or a delightful appetizer at dinner parties. Combining sweet mangoes, creamy avocado, and succulent shrimp, this salad is not only delicious but also nutritious.
Ingredients:
Instructions:
- Begin by thoroughly cleaning and deveining the shrimp.
- Pat the shrimp dry with a paper towel.
- In a small bowl, combine the salt, black pepper, onion powder, and garlic powder.
- Sprinkle the seasoning mixture over the shrimp, ensuring they are evenly coated.
- Heat a non-stick skillet over medium heat and apply a short spray of cooking spray oil.
- Add the seasoned shrimp to the skillet and cook for about 2-3 minutes on each side, or until they turn pink and are fully cooked through.
- Remove the shrimp from the skillet and set aside to cool.
- While the shrimp cools, peel and dice the mango into bite-sized pieces.
- Cut the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado into similar sized pieces as the mango.
5. Assemble the Salad:
- In a large bowl, combine the diced mango and avocado.
- Add the cooked shrimp to the bowl.
- Drizzle with 1 teaspoon of lemon juice to add a fresh citrusy flavor and to help prevent the avocado from browning.
- Gently toss all the ingredients together to ensure an even distribution.
- Taste and adjust seasoning if necessary, adding more salt or pepper if needed.
- Serve immediately for the best flavor and texture.
Tips:
- Ensure the shrimp is fully cooked by turning pink and opaque before removing from the heat.
- Use a ripe mango and avocado for the best texture and flavor.
- Squeeze fresh lemon juice over the avocado to keep it from browning.
- For added crunch, consider tossing in some chopped cucumber or red onion.
- If you like a bit of heat, sprinkle a few red chili flakes over the salad.
This Citrus Shrimp, Avocado, and Mango Salad is a simple yet gourmet recipe that will delight your taste buds with its combination of sweet, savory, and tangy flavors. It's a versatile dish that is quick to prepare and perfect for any occasion. Enjoy this vibrant salad as a standalone meal or pair it with your favorite entree for a complete dining experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 180kcal | 9% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 6g | 15% |
| Sugar 10g | 10% |
| Fat | |
| Fat 11g | 12% |
| Saturated 1.59g | 5% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 45mg | 8% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 2.30mg | 14% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.42ug | 17% |
| Vitamin C 33mg | 36% |
| Vitamin E 2.51mg | 17% |
| Vitamin K 18ug | 14% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.28mg | 31% |
| Iron, Fe 0.59mg | 5% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 490mg | 14% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 0.87mg | 8% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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