Mango Shrimp Salad (Quick & Healthy)

This is my favorite mango shrimp salad recipe! It’s packed with fresh shrimp, sweet mango, creamy avocado, and a tangy dressing. A guaranteed healthy meal you’ll love.

Mango Shrimp Salad

I always look forward to this salad because it’s the perfect balance of flavors and textures. The shrimp are juicy and tender, the mango is sweet and refreshing, the avocado adds creaminess, and the arugula brings a crisp bite.

Tossed with a light dressing, it’s a wholesome meal I can enjoy anytime.

Why You‘ll Love This Recipe

• Quick and easy — ready in just 15 minutes
• Light yet filling — perfect for lunch, dinner, or post-workout
• Fresh, colorful, and packed with nutrients
• Sweet, savory, and tangy flavors all in one bite
• Low in calories, high in protein, and balanced with healthy fats

Ingredients:

For the Salad:

• 150g shrimp, fresh (shelled & deveined) or thawed frozen, patted dry
• 1 (approx. 200g) ripe mango, peeled and cubed
• 1/2 (approx. 80g) ripe avocado, cubed
• 10 (approx. 120g) cherry tomatoes, halved
• 50g arugula, washed and dried

For Marinating the Shrimp:

• 1g salt
• 0.5g freshly ground black pepper
• 5ml extra virgin olive oil

For Preventing Browning:

• 10ml fresh lemon juice (from about 1/4 lemon)

For Cooking & Dressing:

• 15ml olive oil (1 tbsp), for cooking shrimp
• 80ml store-bought low-fat vinaigrette (or see homemade ratio in note)

Note on Ingredients:

• Shrimp: Pat them very dry with paper towels before marinating; this is a key step to avoid splattering and ensures they sear properly.
• Mango: Choose a ripe mango (yellow-orange skin, slightly soft) for the best sweetness.
• Avocado: Tossing the cubed avocado in lemon juice immediately is essential to prevent it from turning brown.
• Dressing: A store-bought low-fat vinaigrette is recommended for its light, bright flavor. To make your own, mix 2 tbsp olive oil + 1 tbsp apple cider vinegar + 1 tbsp honey + a pinch of black pepper.

Instructions

1. Prep work

Shrimp: Trim off antennae, devein with a toothpick, rinse, and pat dry completely with kitchen paper.

Fruits & veggies: Lemon: Cut 1/4 piece for juice. Wash mango, slice along the pit, score flesh into cubes (without cutting through skin), then scoop out. Cut avocado into 1.5cm chunks. Toss avocado chunks with 10ml lemon juice to coat evenly. Halve cherry tomatoes, and wash/dry arugula.

2. Marinate shrimp
   In a small bowl, combine the dried shrimp with 1g salt, 0.5g black pepper, and 5ml extra virgin olive oil. Gently toss to coat. Cover and let marinate for 5 minutes (do not marinate longer or the shrimp may become tough).
3. Cook shrimp
   Heat a skillet over medium-low, add 1tbsp olive oil, and pan-fry shrimp for about 1 minute per side until fully cooked. Remove and let cool for 1 minute.
4. Assemble salad
   Layer arugula in a large bowl, then add tomatoes, mango, avocado, and shrimp. Drizzle with 80ml salad dressing and gently toss to combine. Transfer to a plate, garnish with lemon slices or extra arugula, and serve.

Frequently Asked Questions

Can I make this ahead of time?
Yes, but keep the shrimp, avocado, and dressing separate until serving to avoid sogginess and browning.

What can I use instead of arugula?
Lettuce, endive, or kale are great substitutes.

Can I grill the shrimp instead of pan-frying?
Absolutely! Grilled shrimp adds a smoky flavor that pairs beautifully with mango.

Is this salad good for meal prep?
Yes, just store each component separately and assemble before eating for the best freshness.

Light & Fresh Summer Shrimp Salad with Mango

A light and refreshing Mango Shrimp Salad made with juicy shrimp, sweet mango, creamy avocado, and crisp arugula, tossed in a tangy dressing. Ready in just 15 minutes for a healthy and colorful meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Course Salad

Cuisine American

Servings 4

Ingredients

  

1x2x3x

For the Salad:

• 150 g shrimp fresh (shelled & deveined) or thawed frozen, patted dry
• 1 approx. 200g ripe mango, peeled and cubed
• 1/2 approx. 80g ripe avocado, cubed
• 10 approx. 120g cherry tomatoes, halved
• 50 g arugula washed and dried

For Marinating the Shrimp:

• 1 g salt
• 0.5 g freshly ground black pepper
• 5 ml extra virgin olive oil

For Preventing Browning:

• 10 ml fresh lemon juice from about 1/4 lemon

For Cooking & Dressing:

• 15 ml olive oil 1 tbsp, for cooking shrimp
• 80 ml store-bought low-fat vinaigrette or see homemade ratio in note

Instructions

 

Prep work

• Shrimp: Trim off antennae, devein with a toothpick, rinse, and pat dry completely with kitchen paper.
• Fruits & veggies: Wash mango, slice along the pit, score flesh into cubes (without cutting through skin), then scoop out. Cut avocado into 1.5cm chunks, halve cherry tomatoes, and wash/dry arugula.
• Lemon: Cut 1/4 piece for juice.

Marinate shrimp

• In a small bowl, combine the dried shrimp with 1g salt, 0.5g black pepper, and 5ml extra virgin olive oil. Gently toss to coat. Cover and let marinate for 5 minutes (do not marinate longer or the shrimp may become tough).

Cook shrimp

• Heat a skillet over medium-low, add 1tbsp olive oil, and pan-fry shrimp for about 1 minute per side until fully cooked. Remove and let cool for 1 minute.

Prevent avocado browning

• Toss avocado chunks with 10ml lemon juice to coat evenly.

Assemble salad

• Layer arugula in a large bowl, then add tomatoes, mango, avocado, and shrimp. Drizzle with 80ml salad dressing and gently toss to combine. Transfer to a plate, garnish with lemon slices or extra arugula, and serve.

Made this recipe? I’d love to see it!Tag @cookingwithchun and share it with #cookingwithchun on Instagram.