Mango Pineapple Shrimp Salad Recipe

This Mango Pineapple Shrimp Salad is the vibrant, sunshine-filled answer to even the busiest of weeknights. In just under 20 minutes, you can prepare a bowl brimming with juicy mango, tangy pineapple, perfectly succulent shrimp, creamy avocado, and a zesty lime-cilantro dressing. Every bite is an explosion of sweet, spicy, and citrusy flavors that wake up your palate—no boring salads here! This is a favorite for good reason: it’s ridiculously easy, fantastically fresh, and as colorful as summer itself.

Ingredients You’ll Need

• Fresh Shrimp: Use U20 (medium-large) shrimp for a plump, juicy bite. Pre-cooked shrimp works too—perfect for ultimate speed and convenience.
  • Tip: If using frozen, thaw and drain well for best texture.
• Mango: The backbone of the sweetness in this salad. Fresh is best, but thawed frozen works if that’s what you have on hand.
  • Tip: Choose a ripe mango for rich flavor.
• Pineapple: Sweet-tart and juicy, this balances the shrimp and mango.
  • Tip: Fresh pineapple adds the most pop, but defrosted frozen works in a pinch.
• Red Onion: Adds crunch and a punchy bite that keeps things lively.
  • Tip: Dice it very small so it blends in rather than dominating.
• Serrano or Jalapeño Pepper: Choice depends on your tolerance for heat—serrano is spicy, jalapeño is milder.
  • Tip: Remove seeds to lower the spice if desired.
• Hass Avocado: Buttery texture and mellow flavor tie everything together.
  • Tip: Add right before serving to reduce browning.
• Fresh Cilantro: Bright and herbal, cilantro lifts every ingredient.
  • Tip: Not a cilantro lover? Try flat-leaf parsley instead.
• Cumin: For a smoky, earthy undertone that brings complexity to the salad.
  • Tip: Adjust to your taste—I like two teaspoons for full flavor, but start with less if unsure.
• Lime Juice: The zesty backbone to the dressing, lime keeps everything lively.
  • Tip: Always use fresh limes for maximum brightness.
• Kosher Salt & Fresh Black Pepper: Don’t skimp—these bring all the flavors forward.

Variations

• Make It Vegan: Skip shrimp and replace with chickpeas or grilled tofu cubes.
• Amp Up the Veggies: Toss in diced cucumber, bell peppers, or even halved cherry tomatoes for extra crunch and color.
• Tropical Twist: Add diced papaya or kiwi for an even sweeter, fruitier version.
• More Heat: Sprinkle in some cayenne or add a splash of hot sauce to the dressing.
• Mediterranean Spin: Replace cilantro with mint, and swap lime for lemon juice, then add some crumbled feta for salty contrast.

How to Make Mango Pineapple Shrimp Salad

Step 1: Cook the Shrimp

Bring a pot of well-salted water to a boil. Drop in cleaned, shelled shrimp and cook for just 90 seconds to 3 minutes, depending on size. The instant they turn opaque and firm, transfer them to an ice bath. This stops the cooking fast and guarantees juicy, tender shrimp (never rubbery).

Step 2: Chop and Prep

While shrimp cool, dice mango, pineapple, red onion, chile, and avocado into small, even pieces. Add to a large bowl along with minced cilantro. This is where you can really tune the heat and flavor—taste as you go!

Step 3: Mix and Season

Drain shrimp well, then add them to the bowl. Sprinkle in cumin, drizzle with fresh lime juice, then season with salt and black pepper. Gently toss everything together, taste, and adjust. Does it need more lime, a pinch more salt, a hit more cumin? Go for it!

Step 4: Serve and Enjoy

Pile the salad into a serving bowl or onto individual plates. For extra fun, serve with tortilla chips. This salad loves texture, and the combo of creamy and crunchy is unbeatable.

How to Serve

• With Tortilla Chips: Scoop up generous spoonfuls with crunchy chips for a fresh, satisfying meal. Seasoned chips are even better!
• On Lettuce Cups: Spoon the salad into crisp butter lettuce leaves for a light, grain-free option.
• As Tacos or Wraps: Tuck into small flour tortillas with a dollop of sour cream for a tropical taco night.
• Pairing Ideas: This salad is dreamy with a chilled glass of sauvignon blanc or your favorite sparkling water with lime.

Make Ahead and Storage

Storing Leftovers

Store any extra salad in an airtight container in the refrigerator for up to 2 days. Know that the avocado may brown a bit, but the flavor stays fantastic.

Freezing

Not recommended. The fresh fruits and avocado do not freeze well and will lose their texture.

Reheating

No reheating needed! This salad is best served cold or at cool room temperature. If you want to serve as part of a warm dish, add the shrimp to the hot item just before serving.

FAQs

Final Thoughts

This Mango Pineapple Shrimp Salad is proof that dinner doesn’t have to be complicated to be outrageously good. With its layers of flavors and satisfying textures, it’s the kind of dish that makes you crave just one more forkful. Whether you’re feeding your family on a weeknight or want to impress guests with minimal effort, give this recipe a try. Trust me—once you taste how easy and fresh it is, it’s bound to make a regular appearance at your table. Enjoy every bite!

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