Description
A vibrant and refreshing Mango Pineapple Shrimp Salad bursting with tropical flavors. Sweet mango and pineapple pair with tender shrimp, creamy avocado, zesty lime, fresh cilantro, and just a hint of heat from serrano or jalapeño. Perfect as a light main-course or appetizer, this easy salad is healthy, naturally gluten-free, and ready in under 20 minutes.
Ingredients
Units
Scale
Shrimp
- 1 pound U20 fresh shrimp, cleaned, shells removed, and de-veined (or substitute thawed, cooked frozen shrimp)
Fruits and Vegetables
- 1 1/2 cups small-diced fresh mango (or thawed, well-drained frozen mango)
- 1 1/2 cups small-diced fresh pineapple (or thawed, well-drained frozen pineapple)
- 1/4 cup red onion, diced small (or to taste)
- 1 serrano chile or jalapeño pepper, seeded and diced very small
- 1 ripe Hass avocado, diced into small pieces
- 1/3 cup fresh cilantro, finely minced (or to taste)
Seasonings and Dressing
- 1 teaspoon cumin (or up to 2 teaspoons, to taste)
- 3 to 4 tablespoons lime juice
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
Instructions
- Cook the Shrimp: Bring salted water to a boil in a small kettle. Add the shrimp and cook for 90 seconds to 3 minutes, depending on their size (do not overcook or the shrimp will become rubbery). Immediately remove shrimp and submerge in an ice bath to halt cooking. U20 shrimp usually take about 2 minutes.
- Prep the Produce: While the shrimp cool in the ice bath, dice the mango, pineapple, red onion, chile or jalapeño, avocado, and mince the cilantro. Place all prepped ingredients into a medium bowl.
- Combine and Season: Drain the cooled shrimp well and add to the bowl with the rest of the ingredients. Add cumin, lime juice, salt, and black pepper. Stir well to combine. Taste and adjust seasonings as needed, adding more salt, pepper, cumin, or lime juice to taste.
- Serve: Serve immediately, ideally with tortilla chips or seasoned tortilla chips if desired. Enjoy your fresh salad!
Notes
- Flavor Tips: Don’t hesitate to add more salt, pepper, or extra lime juice to balance flavors. For extra heat, add a pinch of cayenne or more diced serrano. More red onion or cilantro can brighten up the salad.
- Make Ahead & Storage: Salad is best freshly made, but can be kept airtight in the fridge for up to 2 days. Note that the avocado may oxidize.
- You may substitute thawed, previously cooked frozen shrimp for convenience.
- Adjust cumin to your taste preference; 2 teaspoons for a stronger flavor, 1 teaspoon for mild.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 13g
- Sodium: 760mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 142mg
