Grilled Shrimp Mango Avocado (Print Version)

Fresh salad blends grilled shrimp, mango, avocado, and chili-lime dressing for a light, tasty dish.

# What You'll Need:

→ Grilled Shrimp

01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 1 garlic clove, minced
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1 tablespoon fresh lime juice

→ Salad Base

09 - 5 ounces mixed salad greens (arugula, baby spinach, romaine)
10 - 1 large ripe mango, peeled, pitted, and diced
11 - 1 large avocado, peeled, pitted, and diced
12 - 1/2 small red onion, thinly sliced
13 - 1/4 cup fresh cilantro leaves, roughly chopped

→ Chili-Lime Vinaigrette

14 - 3 tablespoons fresh lime juice
15 - 2 tablespoons extra-virgin olive oil
16 - 1 tablespoon honey or agave syrup
17 - 1 teaspoon chili flakes
18 - 1 small garlic clove, finely minced
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon ground cumin
21 - Freshly ground black pepper to taste

# How to Make It:

01 - In a medium bowl, combine shrimp with olive oil, minced garlic, chili powder, smoked paprika, salt, black pepper, and lime juice. Toss to coat evenly and let rest for 10 minutes.
02 - Preheat grill or grill pan to medium-high heat. Grill marinated shrimp for 2 to 3 minutes per side until pink and opaque throughout. Transfer to a plate.
03 - In a small bowl, whisk together lime juice, extra-virgin olive oil, honey, chili flakes, minced garlic, salt, and cumin until emulsified. Season with black pepper and taste for balance.
04 - In a large salad bowl, combine mixed greens, diced mango, diced avocado, sliced red onion, and cilantro. Drizzle with half the vinaigrette and toss gently to avoid bruising avocado.
05 - Top dressed salad with grilled shrimp. Drizzle with remaining vinaigrette as desired and serve immediately.

# Additional Tips::

01 -
  • The contrast of hot grilled shrimp against cool, creamy avocado feels like a tiny celebration on your plate.
  • Everything comes together in under 30 minutes, so it's perfect for weeknight dinners when you want something that doesn't scream effort.
  • That chili-lime vinaigrette is addictive enough that you'll find yourself drizzling it on other things all season long.
02 -
  • Don't prepare the avocado too far in advance or it'll oxidize and turn an unappetizing gray no matter how much lime juice you drown it in.
  • If your shrimp are smaller than large, knock a minute off the cooking time or they'll turn into tiny rubber bullets, which I learned the hard way one particularly crowded evening.
03 -
  • Pat your shrimp completely dry before seasoning them or the moisture will steam them instead of letting them get a proper sear.
  • Make the vinaigrette first so the flavors can meld while you're prepping your ingredients, which means you're not rushing at the last second.
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