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A mango avocado shrimp salad in a bowl with a golden spoon inside

Shrimp Avocado Mango Salad with Cilantro Lime Dressing

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  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Stove
  • Cuisine: American


This wholesome Shrimp Avocado Mango Salad is a remarkably refreshing meal – you’ll want to whip it up whenever you’re hosting friends or family! Tangy cilantro lime dressing is drizzled over a dreamy mix of smoky pan-seared shrimp, juicy cherry tomatoes, nutty pepitas and more.



For the Pan-Seared Shrimp

  • 1 lb. large shrimp, peeled & deveined
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ancho chili powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon sea salt
  • 2 tablespoons avocado oil

For the Cilantro Lime Dressing

  • 1 tablespoon red onion
  • 1 garlic clove
  • 1 cup fresh cilantro
  • 1/4 cup olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon smoked paprika

For the Avocado Mango Salad 

  • 8 cups chopped green leaf lettuce
  • 1 large mango, diced
  • 2 avocados, sliced
  • 1/2 cup of sliced red onion
  • 3/4 cup cherry tomatoes, halved
  • 1/4 cup raw pepitas


Make the Dressing

  1. To a food processor add red onion, garlic, cilantro, lime juice, red wine vinegar, honey, mustard, salt, cumin and smoked paprika. Pulse until the cilantro is finely chopped.
  2. Add in olive oil and pulse until it forms a dressing (oil and vinegar should no longer look separate). Set aside.

Prepare the Shrimp

  1. To small bowl add cumin smoked paprika, ancho chili powder, garlic powder and 1/8 teaspoon of salt. Mix together.
  2. Season the prepared shrimp with the spice blend. Set aside.
  3. Heat a large skillet to medium-high heat.
  4. Add avocado oil and shrimp to the pan. Sear both sides of shrimp 2 minutes. Remove from pan and let rest.

Assemble the Salad

  1. To a large bowl add chopped green leaf lettuce, avocado, mango, red onion, cherry tomatoes, red onion and pepitas. To make 4 side salads: add 2 cups of lettuce, 1/2 avocado (sliced), 1/4 cup mango, small handful of red onion and tomato and 1 tablespoon of pepitas to each bowl.
  2. Right before serving add shrimp and drizzle with the desired amount of dressing.


  • To Make Ahead: Combine seasonings for shrimp in an airtight container and seal. Peel & devein shrimp, then refrigerate in an airtight container for up to 24 hours. Make dressing and refrigerate in a glass mason jar or another airtight container. Finally, prepare everything for salad except avocados and refrigerate mixture in an airtight container. When ready to enjoy, prepare avocados and add them in. Season shrimp, cook it, then add it to the salad along with the dressing.
  • To Store Extras: If you think you might have leftovers, serve your dressing on the side so you can store it separately. Leftover salad can be refrigerated in an airtight container for up to 3 days. Dressing will last for up to 2 weeks if refrigerated in a mason jar or another airtight container. I advise against freezing either one.


  • Serving Size: 2 cups + shrimp