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Mango & Avocado Shrimp Salad with Toasted Almonds

Add this to the top of your must try list.

Mango and Shrimp Salad

This salad has it all…spicy, tart and sweet flavors, crispy and soft textures, fresh ingredients and beautiful colors.

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.

I especially like how the toasted almonds taste in this salad along with the sweet tartness of dried cranberries and mango.

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, heres a link to Mango.Org which is a helpful site to check out.

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.

Here are more shrimp recipes you may like “Mango and Orange Honey Walnut Shrimp“, “Chipotle Shrimp Guacamole” and “Basil an Ginger Shrimp Cocktail Sauce“.

Let’s check out the ingredients.

Mango and Shrimp Ingredients

For the Spicy Shrimp – Large peeled and deveined cooked shrimp, olive oil, granulated garlic, chili powder, lemon juice, salt and pepper

For the Salad – Spicy shrimp, lettuce (romaine, bronze leaf, green leaf or butter lettuce), spinach leaves, cilantro, avocado, mango, dried cranberries and toasted almonds

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preparing the Salad:

Lettuce on Cutting Board

Cut the lettuce into fairly large pieces.

Lettuce in Serving Dish

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.

Dried Cranberries and Lettuce

Top the greens with dried cranberries,

Avocado Lettuce Dried Cranberries

…avocado…

Avocado in Salad

…cilantro,

Mango in Salad

…and mango.  Set aside.

For the Spicy Shrimp:

Olive Oil in Pan

Heat a large skillet on medium heat and…

Olive Oil in Pan

…add olive oil.

Shrimp in Pan

To the pan, add shrimp, granulated garlic…

Shrimp and Spices in Pan

…chili powder, lemon juice, pepper and salt.

Shrimp and Spices in Pan

Stir together to coat the shrimp with the spices.

Shrimp and Spices in Pan

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:

Toasting Almonds in Pan

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.

Toasting Almonds in Pan

Continuously stir the almonds until the sides start to turn slightly brown (about 2 minutes).

Toasted Almonds in Bowl

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:

Spicy Shrimp in Salad

On top of the salad, add the shrimp.

Spicy Shrimp in Salad

Top with more dried cranberries.

Spicy Shrimp in Salad

Then top the salad with toasted almonds.

Spicy Shrimp in Salad

Serve with a drizzle of your favorite dressing.

Spicy Shrimp in Salad

And enjoy.

Spicy Shrimp Salad

So good.

Spicy Shrimp Salad

Thank you so much for stopping by CCC!

More Salad Recipes You May Like:

Roasted Beet and Blueberry Salad with Mustard Dressing

Antipasto Salad with Salami

Baked Salmon and Avocado Salad

Spicy and Sweet Shrimp Salad

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Mango and Shrimp Salad

Mango, Avocado Shrimp Salad with Toasted Almonds

Add this to the top of your must try list.
Print Pin
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Mango Salad, Shrimp, Shrimp Salad
Servings: 2

Ingredients

For the Spicy Shrimp:

  • 15 peeled and deveined large cooked shrimp 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
  • Spicy cooked 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.
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8 Comments

  1. 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!

  2. 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.

  3. What a gorgeous salad! I adore salads all year round and always need a new one to try 🙂

  4. 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!