This Shrimp Mango Salad will become your favorite summer salad! Ripe, juicy mango pieces tossed with cooked shrimp and avocado. Don't forget the delicious homemade creamy sweet chili dressing. You'll come back to this recipe again and again! Perfect as a side salad or a light lunch.
When I think of an Aussie summer, I think of mangoes and prawns (shrimps) and this recipe is an extension of the Australian lifestyle. A Shrimp Mango Salad recipe is the perfect light meal, especially on a hot summer's day.
This salad is especially tasty when mangoes are ripe and in season, we usually buy a whole box of mangoes to enjoy. But that means I'm always looking for mango recipes. My Mango Chili Sauce is always a family favorite.
Shrimp vs Prawns
I still get confused about the difference between shrimp and prawns. Technically they are different species, however when we eat 'shrimp' or 'prawns' the words are interchangeable. In the USA, they call them shrimp, and here in Australia they are called prawns. And the bigger the better! So you can use whatever word you like!
What Shrimp Are Best?
It's best to buy raw shrimp and cook them before using. I love grilling King Prawns for this salad. However, if you are in a hurry, you can buy shrimp already cooked and flash frozen, ready to defrost. While frozen are never as tasty as fresh, they are easier on the wallet and still taste amazing in this salad. These prawn varieties can be easily found in your supermarkets.
- Tiger Shrimp
- White Shrimp
- Banana Prawn
- Blue Shrimp
- Pink Shrimp
How to Make Mango Salad
This is the easy part, buy a salad bag of leafy green lettuce and use it as your salad base. If you want to use spinach or fancy Arugula (Rocket), or just a mix of everything, anything will work. Layer the salad with avocado, green onions, mangoes and topped with the shrimp. The mix of fresh avocado, mangoes, green onions and cilantro mixed through out complement this summer salad perfectly.
Can You Make This in Advance?
If you want to make this salad in advance, be warned that the avocado can go brown when exposed to air. Just brush the avocado with lemon or lime juice to prevent discoloration. Cover with cling wrap and keep refrigerated until ready to serve. Don't pour the dressing until you are serving your salad.
Sweet Chili Dressing
This is probably my favorite part of the mango salad, the dressing. I am such a sucker for sauces and salad dressings. My wife says I drown everything in sauce. It's not my fault if the sauce is that good!
This Mango Salad dressing is made with a Thai Sweet Chili Sauce. It's one of my favorites Asian dipping sauces which I also make from scratch. You can buy it at any supermarket. The salad dressing is super easy to make, just mix mayo, lime juice and sweet Thai Chili Sauce together, can even add a bit of chopped cilantro. I also use it as a dipping sauce for the shrimp instead of seafood cocktail sauce.
Seafood Recipes You'll Love
- Grilled King Prawns
- Mussels in White Wine Sauce
- Grilled Lobster with Mango Salsa
- Salt and Pepper Shrimp
- Grilled Octopus with Chorizo
- Creamy Seafood Lasagna
This Shrimp Mango Salad recipe with avocados is delicious, fresh and healthy, can be thrown together very quickly. It's a delicious salad and sure to be a summer favorite. Bon Appetit! Приятного аппетита!
- 1½ pounds /750g Shrimp cooked, peeled and deveined (leave tails on)
- 1 mango cut into cubes or strips
- 1 avocado sliced or cubed
- 10 oz /300g leafy salad mix
- 2 green onions thinly sliced diagonally
- ½ cup chopped cilantro
For the dressing
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- juice of ½ a lime
- Peel and de-vein the shrimp, leaving the tails intact (optional but looks better).
- Mix together the mayonnaise, sweet chili and lime juice together and set aside.
- Arrange the leafy salad mix in a large bowl, or individual serves.
- Layer the salad with avocado, green onions, mangoes and topped with the shrimp.
- Drizzle with the Thai Sweet Chili Mayo Dressing.