Best 4 Shrimp And Avocado Salad With Mango Chile And Lime Dressing Recipes

Shrimp and avocado salad with mango chile and lime dressing is a light and refreshing dish that is packed with flavor. The sweet shrimp, creamy avocado, and tangy mango are perfectly complemented by the spicy chile and lime dressing. This salad is perfect for a summer lunch or dinner, and it can be easily made ahead of time. It also makes a great appetizer or side dish. So, gather all the required ingredients and start cooking!

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP, SPICED MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING

Shrimp, Spiced Mango, and Avocado Salad with Citrus Dressing image

Provided by Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/4 cup grapeseed oil
2 tablespoons Spanish-style smoked paprika
1 tablespoon finely grated orange zest
1 tablespoon coarsely cracked black pepper
1/4 teaspoon ground cayenne
3 cloves garlic, minced
12 extra-large shrimp (U-12), peeled and deveined
2 tablespoons lime juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated lime zest
1/4 cup grape seed oil
1/4 cup olive oil
Coarse salt
1 tablespoon extra-virgin olive oil
4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa
1/4 cup finely diced red onion
1 mango, peeled, seeded, and diced
1 Haas avocado, peeled, seeded, and diced
Freshly ground black pepper

Steps:

Make the marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6.
Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.
Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.
Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.
In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.
In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.
Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)

SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET & SPICY DRESSING

Shrimp, Mango, and Avocado Salad With Sweet & Spicy Dressing image

WW 3pts! Shrimp, mango, avocado... AHHHHHHHHH, IT'S SOOOOOO GOOOOOOOOD. I made this for my supper club that I have at my house every Thursday. It was really great, super easy and fresh!

Provided by Irish in the City

Categories < 30 Mins

Time 16m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

8 cups fresh spinach leaves
8 ounces cooked shrimp, I grilled
2 cups chopped mangoes (about 2 mangos)
1 cup cubed avocado (about 1 small avocado)
1/3 cup seasoned rice vinegar
2 tablespoons lime juice
1 (1 g) packet Splenda sugar substitute
1/8 teaspoon ground cayenne pepper

Steps:

To make the dressing, combine vinegar, lime juice, sweetener, and pepper in a small bowl. Mix well, and set aside.
In separate large serving bowl, combine all salad ingredients. Pour dressing over salad, and toss until all ingredients are coated. Enjoy!
POINTS® value 3*.

Nutrition Facts : Calories 154.9, Fat 5.6, SaturatedFat 0.8, Cholesterol 95.7, Sodium 470.1, Carbohydrate 15.6, Fiber 4.2, Sugar 9.7, Protein 12.9

SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET CHILI-GINGER VINAIGRETTE

Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories Salad Ginger Appetizer Quick & Easy High Fiber Dinner Mango Shrimp Avocado Healthy Lettuce Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 7

Ingredients

1/2 cup Asian sweet chili sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled fresh ginger
12 peeled cooked large shrimp with tails left intact (about 8 ounces)
1 large head of butter lettuce, leaves separated
1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices

Steps:

Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

MANGO AVOCADO SHRIMP SALAD

Mango Avocado Shrimp Salad image

From myrecipes.com, originally from Sunset magazine. Peaches (fresh or good canned) make a fine substitute if good, ripe mangoes (or canned mangoes) can't be found. The shrimp I've found that were the right size were Canadian shrimp; the fish counter at my supermarket had them available frozen upon request.

Provided by Halcyon Eve

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons fresh lime juice
2 tablespoons canola oil
1 tablespoon sugar
2 large firm-ripe mangoes, peeled, seeded, and cut into 3/4 inch cubes (2 lbs. total)
2 medium firm-ripe avocados, peeled, seeded, and cut into 3/4 inch cubes (1 lb. total)
2/3 cup thinly sliced green onion
2/3 cup chopped cilantro leaf
1 tablespoon minced fresh hot chili pepper (or 1/2 tsp. dried red chile flakes)
1 lb peeled cooked shrimp (sized 70 to 110 per lb.)

Steps:

Whisk together all dressing ingredients in a large bowl.
Add all salad ingredients and gently toss to combine.
Serve immediately, or cover and chill up to 1 hour.

Tips:

Choose ripe avocados that yield to gentle pressure.
Use fresh, plump shrimp for the best flavor and texture.
For a spicier dressing, add an extra jalapeño or serrano pepper.
If you don't have fresh cilantro, use parsley or mint instead.
Serve the salad immediately after preparing it, to prevent the avocado from browning.

Conclusion:

This shrimp and avocado salad with mango chile and lime dressing is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of sweet shrimp, creamy avocado, tangy mango, and spicy jalapeño is sure to please everyone at your table. The dressing is also very versatile and can be used on other salads or grilled fish or chicken. So next time you're looking for a quick and easy meal, give this shrimp and avocado salad a try.