Shrimp Mango Avocado Salad (Bright & Zesty Summer Bowl)

Sweet mango, buttery avocado and zesty lime shrimp come together in one bright, cooling bowl — the kind of Shrimp Mango Avocado Salad that eats like a full meal but feels like summer on a plate. Seared shrimp, a honey-lime dressing with a jalapeño kick, and crisp Bibb lettuce do all the work.

It’s one of the 20 recipes inside our Salad Cookbook, and we’re sharing it in full so you can taste the standard before you buy the book. Total time is barely twenty minutes, most of it spent cubing fruit while the skillet heats.

Why this recipe works

The shrimp are seared undisturbed for exactly ninety seconds per side, so they turn pink and just opaque without going rubbery, then pulled off the heat immediately. Streaming the olive oil into the lime and honey while whisking emulsifies the dressing into something glossy that clings to every leaf, and tossing with gentle hands keeps the avocado in clean cubes instead of mashing it into the greens.

Ingredients

Salad

• 12 oz large shrimp, peeled and deveined
• 1 ripe mango, cubed
• 1 ripe Hass avocado, cubed
• 1 head Bibb lettuce, torn

Lime-honey dressing

• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1 small jalapeño, finely minced

Optional garnish

• ¼ cup chopped fresh cilantro
• 2 tbsp shaved red onion

Serves 2 · Prep 15 min · Cook 6 min · 485 kcal per serving

Instructions

1. Sear the shrimp. Pat the peeled shrimp very dry, then season with a half teaspoon of salt, a pinch of cracked pepper and a light dusting of smoked paprika. Heat a large skillet over medium-high until it ripples, add one tablespoon of olive oil and lay the shrimp in a single layer. Sear undisturbed for ninety seconds per side until pink and just opaque, then transfer to a plate.
2. Whisk the dressing. Combine the fresh lime juice, honey, finely minced jalapeño, a quarter teaspoon of salt and a few grinds of pepper. Whisk until the honey dissolves, then slowly stream in three tablespoons of extra-virgin olive oil while whisking until glossy and slightly thickened. Taste and balance the heat with a touch more honey or lime.
3. Prep the produce. Score the mango on each side of the pit, cube the flesh in the skin and scoop it into a large bowl. Halve the Hass avocado, remove the pit, cube in the shell and scoop out carefully to keep the pieces intact. Tear the Bibb lettuce into wide, bite-sized pieces and add with the shaved red onion.
4. Toss and plate. Drizzle about half the lime-honey dressing over the lettuce, mango, avocado and onion, then toss with gentle hands so the avocado holds its shape. Divide between two shallow bowls, fan the warm seared shrimp on top, drizzle with the remaining dressing and finish with a generous shower of chopped cilantro.

Chef’s tip

Buy shrimp labeled 16/20 or 21/25 count — anything smaller overcooks in seconds and loses the meaty, snappy bite this salad needs.

Get the full Salad Cookbook

Loved this one? It’s a single recipe from a 20-strong collection of fresh, vibrant salads built the same way — clear ingredients, exact timing, no guesswork. Grab the full Salad Cookbook below.