Name: Zesty Lemon Shrimp and Mango Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 pound of frozen precooked shrimp - thawed, rinsed, drained; 1 small red mango or 1/2 of medium-size - peeled and diced into 1/4-inch pieces; 1/2 of small jicama, peeled and cut into 1/4-inch dice; 1 small avocado - peeled and diced into 1/4-inch pieces; 1/4 cup cilantro - finely chopped; 1/3 cup of freshly squeezed lemon juice; 1 Tbsp. extra virgin olive oil; 1/4 tsp. sugar; 1/4 tsp. Dijon mustard; 1 tsp. sea salt; fresh cracked black pepper

Jump to Recipe

Our Lemon Shrimp and Mango Salad is loaded with diced avocado, juicy mangos, and perfectly cooked shrimp. Loaded with flavor, this seafood salad is ideal to serve all season long. It’s perfect for low-calorie and even low-carb diets.

A shrimp salad with chopped mango and avocado served on a white plate.

Tell Us About This Lemon Shrimp and Mango Salad

Shrimp and Mango Salad is a delicious combination of tender shrimp tossed with juicy mango, crunchy jicama, and tender avocado. All tossed with a zesty lemon dressing, this shrimp and mango salad gives an upgrade to most shrimp salads, giving this one texture, vibrant colors and flavors. Everyone will LOVE this salad.

Best of all, it is a well-loved salad, and an ideal one to bring to potlucks and barbecues. Plus, you can easily prep this shrimp and mango salad in the morning, wrap and chill, and toss everything together before serving.

If you love this recipe for shrimp and mango salad, then don’t miss our Best Shrimp Green Bean Salad and Easy Italian Shrimp Salad. Both are delicious too, and just as popular as our Zesty Lemon Shrimp and Mango Salad. And, if you love mango? Don’t miss Beets and Mango Salad.

Recipe Tips

Frozen shrimp (already cleaned and deveined) works well for this salad and is also a time-saver!
Just thaw the shrimp in a colander by rinsing them under cold running water, and allowing them to drain well.
Make this shrimp salad a few hours ahead and chill. The longer it marinates, the better!
Best served the same day you make it.
Plus, “over-ripe” avocado and mango will not work with this recipe.

Ingredients Needed:

For this lemon shrimp and mango salad recipe, you will need the following ingredients:

Frozen precooked shrimp
Red mango
Jicama
Avocado
Cilantro
Lemon juice
Extra virgin olive oil
Sugar
Dijon mustard
Sea salt
Fresh cracked black pepper

Chopped mango on a cutting board, on the counter.

How to Make Zesty Lemon Shrimp and Mango Salad?

Want to learn how to make this shrimp and mango salad? Sure, and it’s very easy! Keep in mind, our full printable recipe card is located at the bottom. But first, let’s go over the steps so you can understand what’s involved before you start.

1. Prepare the Shrimp:

To make this shrimp salad quick and easy, we prefer to use the “already pre-cooked shrimp,” which is best. We purchased a package at Whole Foods in their freezer section.
If you cannot find it, then you will have to cook the shrimp beforehand.

2. Prep the Ingredients:

Diced the mango
Diced one avocado
And chop the jicama

3. Make the Vinaigrette:

Next, combine all the ingredients for the dressing in a small mixing bowl. You can transfer the vinaigrette to a small mason jar and chill it.

The Lemon Dressing

It is a simple dressing made with fresh lemon juice, extra virgin olive oil, a pinch of sugar, and some Dijon mustard. Then, we decided to add some fresh cilantro along with some salt and black pepper. Then it is chilled and marinated before serving.

Next, place shrimp into a stainless steel mixing bowl, and add the diced mango, jicama, avocado, and cilantro. Pour the lemon vinaigrette into the shrimp mixture and toss to combine. Chill for at least 30 minutes before serving. The flavors blend very nicely, especially with the sweet mango and avocado, releasing a refreshing taste.

FAQ’s

How to store this shrimp salad: It’s best to cover with clear wrap, or transfer the salad into a sealed container and keep it chilled in your refrigerator.
How long will it stay fresh? It will stay fresh for up to 2 days. After that, discard and make a fresh batch.

A shrimp salad tossed with chopped mango, avocado and cilantro.

A Delicious Side

Zesty Lemon Shrimp and Mango Salad is very easy to make. You can make this salad ahead of time, then toss everything together and serve. Serve it as a side with your favorite dishes at gatherings.

We love all the flavors and textures in this shrimp and mango salad. My husband (who is not crazy about mango) enjoyed the flavor of mango in this salad. He even suggested next time I make it, to add more mango and even more avocado. Zesty Lemon Shrimp and Mango Salad is a great seafood salad to enjoy all season long!

Have a great day, and thanks for stopping by!

ENJOY!!

Are you cooking with us? If you try our zesty lemon shrimp and mango salad, let us know and leave a comment with a star rating below! Have fun and snap a photo, and hashtag it on Instagram @2sistersrecipes, and Pinterest. We’d love to see what you cook!

More Tasty Shrimp Recipes, try these!

Zesty Lemon Shrimp and Mango Salad

Yield: 4 to 6 servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Zesty Lemon Shrimp and Mango Salad are made with sweet mango, cooked shrimp, crunchy jicama and yummy avocado then tossed with a zesty lemon vinaigrette with a generous amount of cilantro! Gluten-free, low calorie, low carb, and packed with protein!

Ingredients

1 pound of frozen precooked shrimp - thawed, rinsed, drained
1 small red mango or 1/2 of medium-size - peeled and diced into 1/4-inch pieces
1/2 of small jicama, peeled and cut into 1/4-inch dice
1 small avocado - peeled and diced into 1/4-inch pieces
1/4 cup cilantro - finely chopped
1/3 cup of freshly squeezed lemon juice
1 Tbsp. extra virgin olive oil
1/4 tsp. sugar
1/4 tsp. Dijon mustard
1 tsp. sea salt
fresh cracked black pepper

Instructions

Allow the frozen shrimp to thaw in a colander in your kitchen sink, or on the counter with a plate underneath it, for about 15 minutes or so. Rinse under cold running water for about 1 minute. Remove and discard any shells left on the tails. Allow the shrimp to drain well for a few minutes.
Meantime, whisk together the lemon juice, olive oil, sugar, Dijon mustard, salt, and fresh cracked pepper in a small mixing bowl or in a measuring glass. Set it aside to marinate for a few minutes.
Place shrimp into a stainless steel mixing bowl, and add the diced mango, jicama, avocado, and cilantro. Pour the lemon vinaigrette into the shrimp mixture and toss to combine. Chill for at least 30 minutes before serving. Best served chilled.
Serves 4 to 6

Nutrition Information:

Yield: 4 to 6 servings Serving Size: 1 serving
Amount Per Serving: Calories: 125Total Fat: 7gCholesterol: 76mgSodium: 319mgCarbohydrates: 3.2gFiber: 1.6gSugar: 1gProtein: 16.4g

Happy and Healthy Cooking! 🙂

Thanks so much!

xo Anna and Liz

Welcome! From Anna and Liz

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