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Bowl of shrimp mango avocado salad
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5 from 1 vote

Shrimp Mango Avocado Salad

This light, fresh and hearty mango and avocado salad with shrimp is perfectly balanced thanks to salty feta and the bite of arugula - it's delicious!
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Keyword: mango avocado salad, shrimp avocado salad
Servings: 4 people
Calories: 441kcal
Author: Jovita | Yummy Addiction


For the dressing:

  • 2 tbsp freshly squeezed lime juice
  • 1/4 cup olive oil
  • 1 tbsp maple syrup
  • 1 tsp dijon mustard
  • salt and pepper , to taste

For the shrimp:

  • 1 lb. (450g) unpeeled shrimp , peeled and deveined (approximately 2/3 lb. / 300g peeled shrimp)
  • 1 lime , juice only
  • 2 cloves garlic , minced
  • 1 tsp cajun seasoning

For the salad:

  • 1 large, ripe avocado , peeled, pitted and cubed
  • 1 large mango , diced
  • 1/2 red onion , finely sliced
  • 1 cup cherry tomatoes , halved
  • 3 cups baby arugula , loosely packed
  • 2/3 cup feta cheese , crumbled


  • Make the dressing by combining the lime juice, olive oil, maple syrup, and Dijon mustard in a small jar with a lid. Cover and shake until mixed well. Taste for seasoning and add salt and pepper as needed. Set aside.
  • Add the shrimp, lime juice, garlic, and Cajun seasoning in a bowl. Stir until the shrimp are coated. Let sit for about 15 minutes or so.
  • In a frying pan, arrange the shrimp in a single layer and cook 2-3 minutes until they start turning opaque. Flip and cook 1-2 minutes more, until pink and cooked through. Transfer to a salad bowl.
  • Place the avocado, mango, red onion, cherry tomatoes, arugula, and feta in the bowl with the shrimp and toss lightly. Add the dressing and toss gently to coat.


Serving: 1g | Calories: 441kcal | Carbohydrates: 29.7g | Protein: 29g | Fat: 25.8g | Cholesterol: 204.7mg | Sodium: 428.3mg | Sugar: 18.7g