Shrimp-and-Avocado Salad with Mango Dressing Recipe

Name: Shrimp-and-Avocado Salad with Mango Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, halved; 6 cups water; 1 small onion, sliced; 2 tablespoons kosher salt; 1 Scotch bonnet or habanero chile, halved; 1 tablespoon grated fresh ginger; One 12-ounce bottle of lager, such as Red Stripe; 2 pounds large shrimp, shelled and deveined; 1 mango, peeled and finely diced (1 1/2 cups); 1/4 cup rice vinegar; 2 tablespoons fresh lime juice; 1 teaspoon Dijon mustard; 1/2 cup canola oil; 1 tablespoon chopped cilantro; 1/2 teaspoon finely grated lime zest; 1/4 teaspoon minced Scotch bonnet or habanero chile; 1/4 cup thinly sliced red onion; Salt and freshly ground black pepper; 2 Hass avocados, sliced; Lime wedges, for serving

Servings: persons

1 lemon, halved
6 cups water
1 small onion, sliced
2 tablespoons kosher salt
1 Scotch bonnet or habanero chile, halved
1 tablespoon grated fresh ginger
One 12-ounce bottle of lager, such as Red Stripe
2 pounds large shrimp, shelled and deveined
1 mango, peeled and finely diced (1 1/2 cups)
1/4 cup rice vinegar
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1/2 cup canola oil
1 tablespoon chopped cilantro
1/2 teaspoon finely grated lime zest
1/4 teaspoon minced Scotch bonnet or habanero chile
1/4 cup thinly sliced red onion
Salt and freshly ground black pepper
2 Hass avocados, sliced
Lime wedges, for serving

1
Squeeze the lemon halves into a large saucepan then add them to the pan.
2
Add the water, onion, salt, Scotch bonnet, ginger and beer and bring to a boil.
3
Cover and simmer for 15 minutes.
4
Add the shrimp and cook for 3 minutes, just until pink.
5
Drain the shrimp and spread on a platter.
6
Refrigerate until chilled.
7
Halve the shrimp horizontally.
8
In a blender, combine 1/3 cup of the diced mango with the vinegar, lime juice and mustard and puree until smooth.
9
With the machine on, add the oil in a thin stream and blend until very smooth.
10
Add the cilantro, lime zest and minced Scotch bonnet and pulse just to combine.
11
Transfer the dressing to a large bowl.
12
Add the shrimp, red onion and the remaining mango and season with salt and pepper.
13
Toss to coat.
14
Arrange the avocado slices around a large platter.
15
Mound the shrimp salad in the center and garnish with lime wedges.
16
Serve right away.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lemon, halved, 6 cups water, 1 small onion, sliced, 2 tablespoons kosher salt, and more.

Yes, Shrimp-and-Avocado Salad with Mango Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp-and-Avocado Salad with Mango Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions