Things are heating up and it’s time to start thinking about salads. Turn off the oven and make this quick but delicious Tropical Shrimp Salad for dinner. This salad is one to try with lime and honey shrimp served over fresh mango and avocado. Perfect for spring or summer days.

What’s This Shrimp Salad Like

• This would be a great salad to serve at a summer barbecue or as a starter to a dinner party.  Like most things, it can be made ahead of time and served later to make life easy. 
• The shrimp are actually great cold in this salad, so you don’t need to worry about cooking them last minute to serve them. 
• One of the many great qualities of seafood, is that it cooks quickly.  And I love quick food.  Okay, the prep work on some seafood may seem a bit labour intensive, but once you get the hang of it, you will find it doing it with your eyes shut.  Easy.

Anyway, dishes like this one and my Shrimp Linguine in a White Wine Sauce really bring me to a happy place.

Yes, You Can Make it Ahead of Time

If you are preparing it ahead of time, here’s what I would recommend.

• Cook the shrimp
• Make the vinaigrette
• Peel the mango  
• Keep it all refrigerated until you are just about ready to serve it.  Then quickly put it together just before serving.  If you did put it together ahead of time and refrigerate, the salad would likely wilt a bit, but probably not too much. 
• But I wouldn’t recommend peeling the avocado because it will turn.  Despite my best efforts and squeezing lemon/lime juice to keep them from turning brown, they still do.  So, keep this step until you serve the salad.

The Lemon Vinaigrette

When you look at the recipe below you will see that the Lemon Vinaigrette has been linked and not written down here.  I did this specifically to shorten the recipe and it allows you to decided if you want to use that particular one.  You could just as easily buy one to make your life easier.  That being said the vinaigrette is so easy to make and keeps in the fridge for a few days before having to use it.  So you could do it in advance. 

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US CustomaryMetric

Tropical Shrimp Salad

Turn off of oven and make a quick but delicious salad for dinner. This salad is one to try with lime and honey shrimp served over fresh mango and avocado. Perfect for spring or summer days.

Prep Time15 minutes mins

Cook Time5 minutes mins

Total Time20 minutes mins

Course: Lunch, Salad, Side Dish, Starter

Cuisine: Mediterranean, North American

Keyword: avocados, mangoes, shrimp

Servings: 4 servings

Calories: 345kcal

Author: Julia Pinney

Ingredients

• 1/2 lb shrimp peeled, cleaned and de veined
• 1 Mango peeled and cut into slices
• 2 Avocados peeled and cut into slices
• 3 Cups baby leaf lettuce
• Juice of one lime
• 1 Tablespoon honey
• 2 Garlic cloves crushed
• 1 Tablespoon olive oil
• Small bunch fresh cilantro
• Lemon Vinaigrette*

US Customary – Metric

Instructions

• In a medium skillet set over medium to high heat add the olive oil and garlic until it sizzles. About a minute. Add the shrimp and cook quickly stirring as they cook, about 3 minutes. Add the lime juice, honey and salt & pepper. Stir really well and remove from pan when you can see shrimp are cooked through, Probably just about another minute. Remove from heat.
• In a large salad bowl, add the salad leaves. Arrange the mango and avocado slices around the outside. Toss the shrimp in the middle of the salad. Pour over vinaigrette and top with fresh cilantro. Serve immediately.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Tropical Shrimp Salad

Amount Per Serving (1 serving)

Calories 345 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 3g19%

Cholesterol 143mg48%

Sodium 449mg20%

Potassium 620mg18%

Carbohydrates 21g7%

Fiber 8g33%

Sugar 12g13%

Protein 14g28%

Vitamin A 707IU14%

Vitamin C 32mg39%

Calcium 103mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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