Mango Shrimp Salad with Creamy Avocado Dressing
This mango shrimp salad is fresh, light, and ready in under 25 minutes — the perfect summer meal!
Ingredients
Mango Salad
- 4 cups spring mix lettuce or preferred
- 1 mango diced
- 1 avocado diced
- ¼ cup red onion thinly sliced
- ¼ cup cilantro torn
Creamy Avocado Lime Dressing
Shrimp
- 1⅓ lb shrimp peeled and deveined
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 1 pinch cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 2 Tablespoons olive oil
Instructions
- Combine all dressing ingredients in a food processor. Blend until smooth. Add water, 2 Tablespoons at a time, until dressing reaches desired consistency. Cover and refrigerate until ready to use.
- Pat shrimp dry with a paper towel. In a small bowl, combine cumin, garlic powder, cayenne pepper, smoked paprika, and salt. Sprinkle seasoning evenly over the shrimp.
- In a medium skillet, heat 2 Tablespoons olive oil over medium-high heat. Once shimmering, add the shrimp in a single layer, being careful not to crowd (you may have to work in batches).
- Cook the shrimp for 1-2 minutes, then flip. Cook another 1-2 minutes, then remove to a plate and set aside.
- Divide salad ingredients between 4 plates, beginning with the lettuce and then topping with the other ingredients. Divide the shrimp across all 4 salads, then drizzle with dressing and serve!
Notes
Cook time depends on the size of your shrimp. Very large shrimp may need to cook longer.
To prevent browning, wait until you're ready to serve before dicing the avocado!
Nutrition
Serving: 1saladCalories: 517kcalCarbohydrates: 26gProtein: 29gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gTrans Fat: 0.01gCholesterol: 183mgSodium: 648mgPotassium: 1392mgFiber: 11gSugar: 10gVitamin A: 18506IUVitamin C: 57mgCalcium: 186mgIron: 4mg
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