Grilled Shrimp Mango Avocado Salad (Printable)

Fresh greens layered with grilled shrimp, mango, avocado, and a chili-lime vinaigrette dressing.

# What You Need:

→ Grilled Shrimp

01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 1 garlic clove, minced
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1 tablespoon fresh lime juice

→ Salad Base

09 - 5 ounces mixed salad greens
10 - 1 large ripe mango, peeled, pitted, and diced
11 - 1 large avocado, peeled, pitted, and diced
12 - 1/2 small red onion, thinly sliced
13 - 1/4 cup fresh cilantro leaves, roughly chopped

→ Chili-Lime Vinaigrette

14 - 3 tablespoons fresh lime juice
15 - 2 tablespoons extra-virgin olive oil
16 - 1 tablespoon honey
17 - 1 teaspoon chili flakes
18 - 1 small garlic clove, finely minced
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon ground cumin
21 - Freshly ground black pepper to taste

# Directions:

01 - In a medium bowl, combine shrimp with olive oil, minced garlic, chili powder, smoked paprika, salt, black pepper, and lime juice. Toss to coat evenly and let marinate for 10 minutes.
02 - Preheat grill or grill pan to medium-high heat. Grill marinated shrimp for 2 to 3 minutes per side until pink and opaque throughout. Transfer to a plate.
03 - In a small bowl, whisk together lime juice, extra-virgin olive oil, honey, chili flakes, minced garlic, salt, and cumin until emulsified. Season with freshly ground black pepper and adjust seasoning to taste.
04 - In a large salad bowl, combine mixed greens, diced mango, diced avocado, sliced red onion, and cilantro. Drizzle with approximately half of the vinaigrette and toss gently to distribute evenly.
05 - Arrange grilled shrimp on top of the dressed salad. Drizzle with additional vinaigrette as desired and serve immediately.

# Expert Advice:

01 -
  • The shrimp cooks in minutes, so you're eating within thirty minutes of deciding you want dinner.
  • It feels fancy enough to impress someone but casual enough to throw together on a Wednesday night.
  • Every element tastes bright and summery, even when you're eating it in the middle of winter.
02 -
  • Overcooked shrimp turns rubbery in seconds, so pull it off the heat the moment it's opaque and just barely pink because it keeps cooking on the plate.
  • Cut the avocado right before you eat, not an hour before, or it'll oxidize and turn brown and sad no matter what you do.
03 -
  • Pat the shrimp completely dry before they hit the grill because water is the enemy of browning and flavor development.
  • Make the vinaigrette first so the flavors have time to get acquainted, and don't be shy with the salt because it amplifies everything else.
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