Shrimp and Avocado Salad

There’s nothing boring about this Shrimp and Avocado Salad. Tangy-sweet mango plays off of buttery shrimp and avocado while gentle jalapeño heat and a zesty lime vinaigrette liven things up.

This versatile salad works equally well as a starter or as a light meal on its own. Serve on a bed of tender crisp butter lettuce leaves with a hunk of crusty bread as a main. Or mounded into pretty glass tumblers as an elegant appetizer.

Shrimp and Avocado Salad Ingredients

• Shrimp: Look for firm shrimp that are firm and plump. Avoid those that look slimy or limp and never buy shrimp that smells of ammonia (a sign that they have spoiled).
• Avocado: You’ll want a ripe, but firm avocado for this salad. Look for a plump, black avocado that yields to medium pressure. You don’t want it to be mushy or overly soft. Tip: Buy a firm avocado several days ahead if you prefer to ripen it at home. This is a good way to avoid bruised avocados – also true for stone fruits like peaches and nectarines.
• Mango: Pay more attention to texture than color. A ripe mango will give slightly to gentle pressure.
• Jalapeño: Look for a bright green, firm jalapeño with no signs of wrinkling or discoloration.
• Shallot: Look for firm shallots with the skin intact and no green shoots.
• Butter Lettuce: Butter lettuce leaves should be perky, not droopy or beginning to brown at the edges.
• Olive Oil: Use a fruity, flavorful extra virgin olive oil.
• Lime: Look for bright green limes that are heavy for their size and have a strong citrus scent. Avoid those that are yellowish-green as they are likely less ripe.
• Rice Vinegar: Use unseasoned rice vinegar for this recipe.

How to Cook Shrimp for Salad

You’ll need cooled, cooked shrimp for this shrimp avocado salad. Poaching peeled, deveined raw shrimp in salted water with lemon wedges is a great way to ensure that they add lots of great flavor (The same method I use for this Shrimp Salad and this Seafood Pasta Salad).

Shrimp should be poached just until they’re cooked through (cook time of 2-3 minutes) and then plunged into an ice bath to stop the cooking. And you don’t want to let them hang out too long in the ice water either – just until they’re cool. Lift them out with a slotted spoon, pat dry, and they’ll be succulent and ready to go.

How to Cut a Mango

I’m not much for gadget, but I consider my mango slicer / splitter / corer essential. Some people cut mangos with ease using only a knife, but not me. I always end up making a mess! If you share my malady, then you need a mango splitter. You peel the mango, cut a little slice off the bottom so that you can stand it on end, line up the splitter over the stem and press down. You’ll end up with two perfect halves as pictured below.

More Salad Options

Medium shrimp (ideally wild) tend to have more flavor than large or jumbo shrimp, so I recommend seeking them out. But any size will do, so go with what you like or have available.

I prefer a subtle onion flavor in this salad recipe, so I’ve opted for a shallot. But minced red onion is a great alternative if you want a stronger onion flavor. And romaine lettuce stands in well for butter lettuce if you want some extra crunch. For added color and sweetness, toss in a few halved cherry tomatoes as I do at times.

Serve With

This salad is hearty enough to stand on it’s own, but makes a great appetizer for meaty mains like Pan-Fried Lamb Chops or Carne Asada.

More Shrimp Recipes to Try

If you love shrimp, don’t miss this Coconut Shrimp (baked not fried!), these Shrimp Tacos, Grilled Shrimp Tacos, Shrimp Piccata, or these Bacon Wrapped Shrimp.