If you are looking for a vibrant, refreshing dish that perfectly captures the essence of warm weather, this Summer Shrimp Salad Recipe is your new go-to. Bursting with juicy mango, creamy avocado, crisp bell pepper, and succulent shrimp, every bite offers a delightful balance of sweet, tangy, and mildly spicy flavors. Whether you’re hosting a casual backyard gathering or simply want a light and tasty meal, this salad is incredibly easy to prepare and truly celebrates the bright colors and fresh tastes of summer.
Ingredients You’ll Need
Simple, fresh ingredients are all you need to make this Summer Shrimp Salad Recipe shine. Each component plays a key role, from adding texture and vibrant color to infusing the salad with distinct layers of flavor.
- 1 lb cooked shrimp: The star protein, bringing a tender, salty bite that complements the fruit perfectly.
- 1 large ripe mango: Adds juicy sweetness and a tropical flair that’s hard to resist.
- 1 large avocado: Creamy texture that balances the acidity and adds richness.
- 1/2 red bell pepper: Crunchy and sweet, it adds a fresh snap and vibrant red color.
- 1/2 cup red onion: Provides a subtle sharpness and depth to every forkful.
- 1/4 cup fresh cilantro: Brings a bright, herbal note that lifts the flavors.
- Juice of 2 limes: Zesty acidity that ties the whole salad together with refreshing tang.
- 1 tbsp extra virgin olive oil: Adds subtle richness and enhances the dressing’s body.
- Salt to taste: Essential for balancing all the flavors perfectly.
- Black pepper to taste: Adds a mild bite and savoriness.
- 1 small jalapeño, finely diced (optional): For those who enjoy a little heat that awakens the palate.
- 1/2 cucumber, diced (optional): Adds extra crunch and coolness for a refreshing twist.
How to Make Summer Shrimp Salad Recipe
Step 1: Prepare the shrimp
Start by prepping your shrimp. If you’re working with frozen shrimp, thaw them in cold water or overnight in the fridge. For raw shrimp, boil them for about 2 to 3 minutes until they turn pink and opaque. Don’t overcook! Drain and pat them dry, then set aside to cool—this step ensures your shrimp stay juicy and tender in the salad.
Step 2: Dice the fresh produce
While the shrimp cool, cut your mango, avocado, red bell pepper, and red onion into bite-sized pieces. If you’re adding cucumber and jalapeño, chop those too. Don’t forget to finely chop the cilantro, which adds such a fresh burst of flavor that pairs beautifully with the other ingredients.
Step 3: Whisk the lime dressing
In a small bowl, mix together the juice of two fresh limes with extra virgin olive oil until fully combined. Season with salt and black pepper to taste. If you’re feeling adventurous, add a pinch of cayenne or a dash of your favorite hot sauce to give your dressing a spicy kick.
Step 4: Combine the ingredients
In a large bowl, gently mix the cooled shrimp, diced mango, avocado, bell pepper, red onion, and cilantro. Add in the optional cucumber and jalapeño if using. The key is to stir carefully so the avocado doesn’t get mashed and all ingredients stay beautifully distinct.
Step 5: Toss with dressing
Drizzle the lime dressing over the salad and use tongs to toss gently, ensuring every bite is coated in that bright, zesty flavor. This step really brings everything together into one cohesive and delicious dish.
Step 6: Chill for optimal flavor
Cover your salad and let it chill in the fridge for 15 to 20 minutes before serving. This short rest lets the flavors meld and keeps everything nice and cool—perfect for a refreshing summer meal.
Step 7: Serve and enjoy!
Serve your Summer Shrimp Salad cold, garnished with extra lime wedges for a pop of zest. You can enjoy it on its own, or lay it over a bed of greens for a heartier presentation that’s sure to impress your guests.
How to Serve Summer Shrimp Salad Recipe
Garnishes
Adding garnishes can elevate your salad visually and add hints of extra flavor. Fresh lime wedges enhance the citrus zing, while a sprinkle of chopped cilantro adds freshness and color. For a touch of crunch, consider a handful of toasted pumpkin seeds or crushed tortilla chips.
Side Dishes
This Summer Shrimp Salad Recipe pairs wonderfully with light sides like crusty bread, tortilla chips, or even a simple rice pilaf. For a heartier meal, grilled corn on the cob or quinoa salad make excellent companions that bring different textures and flavors to your table.
Creative Ways to Present
Want to impress your guests? Try serving the salad in hollowed-out avocado halves or mango boats for a stunning, tropical presentation. Alternatively, fill crisp lettuce cups with the salad for a fun handheld option perfect for picnics or casual dinners.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the refrigerator. It will keep well for up to two days. Keep in mind that avocado may brown slightly, so a squeeze of fresh lime juice before storing can help preserve its color and flavor.
Freezing
This salad is best enjoyed fresh and is not suitable for freezing, as the texture of avocado and shrimp can become compromised once thawed. It’s best to prepare just the amount you’ll eat in one sitting or plan for leftovers over the next couple of days.
Reheating
Since this salad is served cold and packed with fresh ingredients, reheating is not recommended. Instead, enjoy it directly from the fridge for the most refreshing experience and optimal texture.
FAQs
Can I use raw shrimp for this salad?
Absolutely! Just make sure to cook the raw shrimp by boiling or sautéing them until pink and opaque before adding to the salad. This ensures they’re perfectly tender and safe to eat.
What can I substitute for cilantro if I don’t like it?
If cilantro isn’t your favorite, fresh parsley or basil can be great alternatives. They both add a fresh herbal note, though they will slightly change the overall flavor profile of the salad.
How spicy is this salad?
The spice level is completely up to you. The jalapeño is optional, so you can leave it out for a milder flavor or add more if you like heat. The lime and pepper also add subtle bite without overwhelming the dish.
Is this salad gluten-free?
Yes! The Summer Shrimp Salad Recipe is naturally gluten-free, making it perfect for those with gluten sensitivities or anyone seeking a wholesome, gluten-conscious meal.
Can I make this salad vegan?
To make a vegan version, substitute shrimp with cooked chickpeas or marinated tofu. The fresh fruits and vegetables, along with the lime dressing, will still deliver great flavor and texture.
Final Thoughts
This Summer Shrimp Salad Recipe is a true celebration of fresh, simple ingredients coming together to create something bright, flavorful, and deeply satisfying. I encourage you to try it out and add your own personal twists—this salad is as versatile as it is delicious. Whether for a casual lunch or a lively summer party, it’s sure to become a favorite in your recipe collection.
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Summer Shrimp Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A vibrant and refreshing Summer Shrimp Salad featuring tender cooked shrimp, sweet mango, creamy avocado, and crisp vegetables tossed in a zesty lime and olive oil dressing. Perfect for a light, healthy meal or side dish during warm weather.
Ingredients
Main Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 1 large ripe mango, diced
- 1 large avocado, diced
- 1/2 red bell pepper, chopped
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Dressing
- Juice of 2 limes
- 1 tbsp extra virgin olive oil
- Salt to taste
- Black pepper to taste
Optional Ingredients
- 1 small jalapeño, finely diced (optional)
- 1/2 cucumber, diced (optional)
Instructions
- Prepare the Shrimp: If using frozen shrimp, thaw them by placing in cold water or refrigerating for a few hours. For raw shrimp, boil in water for 2-3 minutes until pink, then drain and pat dry. Set aside to cool.
- Chop the Ingredients: Dice mango, avocado, bell pepper, red onion, and optional cucumber and jalapeño into bite-sized pieces. Finely chop the fresh cilantro.
- Make the Dressing: In a small bowl, whisk together lime juice and extra virgin olive oil until emulsified. Season with salt and black pepper to taste, and optionally add cayenne or hot sauce for heat.
- Combine Salad Ingredients: In a large bowl, gently mix shrimp, diced mango, avocado, bell pepper, red onion, cilantro, and any optional ingredients without mashing the avocado.
- Add Dressing and Toss: Drizzle the lime dressing over the salad and toss gently with tongs to evenly coat all ingredients.
- Chill: Cover the salad and refrigerate for 15-20 minutes to let flavors meld and chill the salad for optimal refreshment.
- Serve: Serve cold, garnished with lime wedges. Optionally place over a bed of greens or enjoy as-is.
Notes
- Ensure shrimp is fully thawed or cooked before adding to salad.
- Be gentle when mixing to avoid mashing the avocado.
- Adjust seasoning and spice levels according to taste preferences.
- Chilling enhances the flavor but salad can be served immediately if needed.
- This salad is best enjoyed fresh for optimal texture and flavor.
