Tropical Temptation: Shrimp Salad Recipe You Can Make in 15 Minutes

Looking for a recipe that will impress guests, adorn a holiday table, or become the highlight of a healthy lunch? This shrimp salad is the true embodiment of summer on a plate. It combines juicy tiger shrimp, creamy avocado, sweet mango slices, and the crunch of pine nuts. A lime-honey dressing with a pinch of chili ties all the ingredients together in perfect flavor harmony. Quick, elegant, and incredibly delicious — ready to start cooking?

Shrimp, Avocado, and Mango Salad

Salad Ingredients

• King or tiger shrimp (peeled) — 250 g;

• ripe avocado — 1;

• ripe mango — 1;

• arugula or mixed salad leaves — 70–100 g;

• pine nuts — 2 tbsp;

• fresh mint or cilantro — a few sprigs.

Dressing Ingredients

• Extra virgin olive oil — 3 tbsp;

• juice of 1 lime (or half a lemon);

• honey — 1 tsp;

• garlic — 1 small clove;

• salt, freshly ground black pepper — to taste;

• a pinch of chili flakes (optional).

Preparation Instructions

1. Prepare the shrimp. Pat the peeled shrimp dry with a paper towel. Season them with salt and pepper. Heat 1 tbsp of olive oil in a pan. Fry the shrimp for 1–1.5 minutes on each side until golden brown and fully cooked. Set aside to cool.
   

2. Make the dressing. In a small jar or bowl, combine olive oil, lime juice, honey, garlic pressed through a press, salt, pepper, and chili. Vigorously whisk with a whisk or shake in a closed jar until emulsified.
   

3. Chop the fruits and avocado. Peel the mango and avocado. Cut the flesh into neat medium-sized cubes.
   

4. Assemble the salad. In a large bowl, place the arugula leaves. Add the avocado and mango cubes. Drizzle with half the dressing and gently toss, trying not to mash the avocado.
   

5. Serve. Plate the salad. Top with the cooled shrimp. Drizzle with the remaining dressing. Sprinkle with pine nuts toasted in a dry pan and fresh mint or cilantro leaves.

Tip: For a heartier version, add 100–150 g of boiled quinoa or bulgur. Shrimp can be replaced with seared scallops.

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