Mango and Shrimp Salad

Spicy Shrimp Salad with Mango and Avocado

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Course Salad, Side Dish
Cuisine American
Keyword Mango Salad, Shrimp, Shrimp Salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2
Author [email protected]


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


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.