Grilled Shrimp Mango Avocado Salad (Print Version)

Bright salad combining grilled shrimp, mango, avocado, and zesty chili-lime dressing for a light, fresh meal.

# Components:

→ 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

09 - 5 ounces mixed salad greens including arugula, baby spinach, and romaine
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 or agave syrup
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 until evenly coated and marinate for 10 minutes.
02 - Preheat grill or grill pan to medium-high heat. Grill shrimp for 2 to 3 minutes per side until pink and opaque throughout. Transfer to a clean plate.
03 - In a small bowl, whisk together lime juice, extra-virgin olive oil, honey, chili flakes, minced garlic, salt, and cumin until emulsified. Taste and adjust seasoning as needed.
04 - In a large salad bowl, combine mixed greens, diced mango, diced avocado, sliced red onion, and cilantro. Drizzle with half of the vinaigrette and gently toss to coat.
05 - Arrange grilled shrimp over the salad base. Drizzle remaining vinaigrette over top as desired.
06 - Serve immediately while shrimp is still warm and salad is at peak freshness.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, which means you can actually enjoy your evening instead of being stuck at the stove.
  • The chili-lime vinaigrette is addictive and tastes like you spent hours perfecting it when really it's just five minutes and a whisk.
  • Shrimp cooks so quickly on the grill that there's almost no way to mess it up, making this a confidence-builder for nervous cooks.
02 -
  • Overcooked shrimp becomes rubbery and sad, so pull it off the grill the second it turns pink because it'll keep cooking from residual heat.
  • If you cut your avocado too early, toss it with a pinch of salt and a squeeze of lime juice to slow down the browning and keep it looking fresh.
03 -
  • If your shrimp stick to the grill pan, they probably weren't ready to flip yet, so give them another thirty seconds and try again with patience instead of force.
  • The secret to a vinaigrette that actually coats salad instead of sliding to the bottom is the honey, which acts as an emulsifier and helps everything stay suspended together.
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