Description
Mango Pineapple Shrimp Salad is a fresh and flavorful tropical salad made with juicy shrimp, sweet mango, pineapple, creamy avocado, red onion, lime juice, cilantro, and a hint of chile. This easy 15-minute recipe is light, healthy, and perfect for a quick lunch, snack, or casual summer dinner.
Ingredients
- 1 pound U20 fresh shrimp, or your favorite sized shrimp, cleaned, shelled, and deveined
- 1 1/2 cups small-diced fresh mango
- 1 1/2 cups small-diced fresh pineapple
- 1/4 cup red onion, finely diced, or to taste
- 1 serrano chile or jalapeno pepper, seeded and finely diced
- 1 ripe Hass avocado, diced into small pieces
- 1/3 cup fresh cilantro, finely minced, or to taste
- 1 teaspoon cumin, or to taste
- 3-4 tablespoons lime juice
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
Instructions
- 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. Immediately remove the shrimp and submerge them in an ice bath to stop the cooking process. Do not overcook the shrimp, as they can become rubbery.
- While the shrimp cool in the ice bath, chop the mango, pineapple, red onion, chile or jalapeno, avocado, and cilantro. Add all the chopped ingredients to a medium bowl.
- Drain the cooled shrimp and add them to the bowl. Stir well to combine all the ingredients.
- Taste the salad and adjust the seasoning with additional salt, pepper, lime juice, cumin, or chile as desired.
- Serve immediately with tortilla chips or seasoned tortilla chips.
Notes
- Don’t be afraid to add more salt and pepper if the salad tastes flat, or add a splash more lime juice for extra brightness.
- The recipe uses 1 teaspoon of cumin, but up to 2 teaspoons can be used for a stronger cumin flavor.
- For more heat, add a pinch of cayenne pepper or additional serrano chile.
- Additional red onion and cilantro can also boost the flavor.
- The salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The avocado may oxidize slightly during storage.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: Stove Top
- Cuisine: American