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Shrimp Salad with Mango and Avocado

Shrimp Salad with Mango and Avocado



  • 1 lbs. (51-60) raw shrimp, peeled and deveined
  • 4 Tbsp. extra-virgin olive oil
  • 1 lime, juiced, separated
  • 2 cloves garlic, minced
  • 1/4 cup + 2 Tbsp. cilantro, minced
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. salt
  • 1 mango, diced
  • 1 medium cucumber, peeled and chopped
  • 1 avocado, chopped
  • 1/2 red chili pepper, seeded and finely sliced
  • 1/4 cup sliced red onion
  • fresh ground pepper


  1. In a small bowl, combine 2 Tbsp. extra-virgin olive oil, juice of 1/2 lime, garlic, 2 Tbsp. cilantro, red pepper, and salt. Pour the marinade into a large ziploc bag; add shrimp and marinate in the refrigerator for 30 minutes.
  2. Preheat the grill on medium-high heat, add the shrimp to a grilling basket and grill 4-5 minutes or until opaque, stirring frequently; set aside to cool.
  3. In a medium bowl, combine the mango, cucumber, avocado, chili pepper, red onion, cilantro and shrimp. Drizzle with the remaining 2 Tbsp. olive oil and juice of 1/2 lime. Mix gently and chill in the refrigerator for atleast 30 minutes.