Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 ripe mango, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: jalapeño, finely chopped (for heat)
Instructions
- Boil water, add shrimp, and cook for 2-3 minutes until pink; then transfer to ice water.
- Dice mango and avocado, chop red onion and cilantro, and prepare jalapeño if using.
- Whisk lime juice and olive oil in a bowl, season with salt and pepper.
- In a large bowl, combine shrimp, mango, avocado, onion, and cilantro; toss gently.
- Add dressing to the salad mixture and toss to coat everything evenly.
- Chill in the refrigerator for 10-15 minutes before serving.
Notes
- For a creamier dressing, add Greek yogurt or sour cream.
- Adjust jalapeño quantity based on desired heat level.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: Fusion
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 100mg