Spicy Shrimp, Mango and Avocado Salad
A delightful shrimp salad with a little spice, a little sweet, and a lot of flavor.
This salad has it all…a little bit of spice, tart and sweet flavors, crispy and soft textures, fresh ingredients and beautiful colors throughout.
The shrimp is actually made with large peeled and deveined cooked shrimp so all that’s needed is a quick sauté in olive oil, lemon juice, chili powder, granulated garlic, salt and pepper.
The combination of toasted almonds, sweet tart dried cranberries and mango taste so good together in this salad.
About the Mangos in this Recipe
In this recipe “Tommy Atkins” mangos are used.
These are the ones that are red with green and bright orange or yellow accents.
Also, yellow mangos called “Honey (Ataulfo)” mangos (kidney shaped) would taste delicious in this salad.
The yellow Honey mangos are sweet, creamy and higher in both sugar and acid, so they have a bit of a flavor boost when compared to the more mildly sweet Tommy Atkins mangos.
For more information on the various types of mangos and details about each one, Mango.Org is a helpful site to check out.
About Serving
This scrumptious salad can be served as an appetizer, side dish or main dish.
Just top with your favorite dressing and it’s time to eat.
Let’s check out the ingredients.
Spicy Shrimp – Large peeled and deveined cooked shrimp, olive oil, granulated garlic, chili powder, lemon juice, salt and pepper
Salad – Spicy shrimp, lettuce (romaine, bronze leaf, green leaf or butter lettuce), spinach leaves, cilantro, avocado, mango, dried cranberries and toasted almonds
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preparing the Salad:
Cut the lettuce into fairly large pieces.
Add the lettuce and spinach leaves to the serving plates.
If the spinach leaves are large, they may need to be cut and half or in quarters.
Top the greens with dried cranberries,
…avocado…
…cilantro,
…and mango.
Set aside.
For the Spicy Shrimp:
Heat a large skillet on medium heat and…
…add olive oil.
To the pan, add shrimp, granulated garlic…
…chili powder, lemon juice, pepper and salt.
Stir together to coat the shrimp with the spices.
Turn the shrimp over and stir so that each side turns a light golden color.
Continue stirring until all sides of the shrimp have a light golden crust (about 4 minutes).
Transfer the shrimp to a bowl or plate and set aside to cool.
Toasting the Almonds:
To a small skillet add the slivered almonds.
Turn the heat on to low.
I actually used the same skillet as the shrimp was cooked in.
Continuously stir the almonds until the sides start to turn slightly brown (about 2 minutes).
Transfer the almonds to a small bowl.
The almonds get really hot so take care not to handle them until they cool off a bit.
Set aside.
Serving the Salad:
On top of the salad, add the shrimp.
Top with more dried cranberries.
Then top the salad with toasted almonds.
Serve with…
…a drizzle of your favorite dressing.
Thank you so much for stopping by CCC!
SUBSCRIBE TO CCC
Don’t Miss a CCC Recipe! Subscribe now to Coupon Clipping Cook and get an email each time we have a new post. CLICK HERE TO SUBSCRIBE TO COUPON CLIPPING COOK.
Spicy Shrimp, Mango and Avocado Salad
Ingredients
For the Spicy Shrimp:
- 15 large cooked shrimp (peeled and deveined) no tails
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon ground black pepper
- 3 dashes salt
For the Salad:
- 4 cups bite size pieces of lettuce green leaf, romaine, butter, or bronze leaf
- 1/2 cup coarsely chopped fresh cilantro
- 10 fresh spinach leaves
- Cooked Spicy Shrimp
- 1 avocado cut in half, seed removed, meat scooped out with a spoon and cut in thick slices
- 1 mango peeled, meat removed and cut into bite size pieces
- 1/4 cup dried cranberries for the salad
For Garnish:
- 1/2 cup raw slivered almonds
- 1/4 cup dried cranberries for garnish
Instructions
For the Spicy Shrimp:
- Heat a medium size skillet on medium heat and add olive oil.
- To the pan add cooked shrimp, granulated garlic, chili powder, lemon juice, pepper, and salt. Stir together to coat the shrimp with the spices.
- Turn the shrimp over and stir so that each side turns a light golden color. Continue stirring until all sides of the shrimp have a light golden crust (about 4 minutes).
- Transfer the shrimp to a bowl or plate and set aside to cool.
Toasting the Almonds:
- To a small skillet add the slivered almonds. Turn the heat on to low. Continuously stir the almonds until the sides start to turn slightly brown (about 2 minutes).
- Transfer the almonds to a small bowl. The almonds get really hot so take care not to handle them until they cool off a bit. Set aside.
Preparing the Salad:
- Divide the lettuce and spinach into equal portions and add them to the serving plates. If the spinach leaves are large they may need to be cut and half or in quarters.
- Top the greens with dried cranberries, sliced avocado, chopped cilantro and mango.
- Add the shrimp on top of the salad.
For Garnish:
- Next, add the rest of the dried cranberries and top with the toasted almonds.
- Serve with a drizzle of your favorite dressing.
Recipes with Shrimp
Here are more shrimp recipes you may like “Mango and Orange Honey Walnut Shrimp“, “Chipotle Shrimp Guacamole” and “Basil and Ginger Shrimp Cocktail Sauce“.
Salad Recipes
More Salad Recipes You May Like:
Roasted Beet and Blueberry Salad with Mustard Dressing
what type of dressing could you use?
Hi Yvette, a light balsamic vinegar dressing goes nicely with the shrimp and the mango. I’ve also been known to drizzle some good old French dressing on it. Thank you for stopping by!
This is my all-time favorite salad. I’ve made it for people and they’ve proclaimed that they’d order this in a restaurant… it’s that good. I’ve yet to make it with the cranberries though…. i have this problem where all dried cranberries “disappear” on their way home. do they really add to the salad, other than color? sort of seems like they’d be overkill since you are already getting sweetness from the mango, no?
Hi Kathy, I know what you mean about the cranberries disappearing on their way home. That happens to me too! You’re right, the main reason I added the cranberries was the color. The sweetness of the cranberries is so similar to the mango that I’m sure they wouldn’t even be missed for the taste. So glad you liked the salad. Have a great day.
What a gorgeous salad! I adore salads all year round and always need a new one to try 🙂
Thank you so much for stopping by.
Delicious blend of ingredients and flavors here. Every component of this salad I like, so I am saving this recipe. Vibrant, fresh and healthy-well done. Your pictures really won me over! Have a great day!
Hi Tina, thank you…so glad you like it. Have a great day too!