This shrimp and mango salad is one of those recipes that feels fresh and light while still being satisfying. Sweet mango, creamy avocado, shrimp, and a little chilli come together with a simple lime dressing for a meal that’s perfect for warm days.
Ingredients (1 serving)
-
- 170 g shrimp (peeled and deveined)
- 160 g fresh mango
- ½ avocado (about 70 g)
- 40 g red onion
- 20 g fresh parsley
- ½ red chilli
- Juice of ½ lime
- 2 tsp olive oil (1 tsp for cooking the shrimp, 1 tsp for the dressing)
- Salt and black pepper, to taste
Method
- Pat the shrimp dry and season with a little salt and pepper.
- Heat 1 teaspoon of olive oil in a frying pan over medium-high heat. Cook the shrimp for 1-2 minutes per side, or until pink and cooked through. Remove from the pan and leave to cool slightly.
- Meanwhile, dice the mango and avocado, thinly slice the red onion, chop the parsley, and finely chop the chilli after removing the seeds.
- Add the mango, avocado, red onion, parsley, and chilli to a bowl. Top with the cooked shrimp.
- In a small bowl or jar, whisk together the remaining teaspoon of olive oil, the lime juice, a pinch of salt, and black pepper.
- Pour the dressing over the salad, gently toss everything together, and serve.
Tips & Variations
- Add more or less chilli depending on how spicy you like it.
- This also makes a delicious taco filling. Serve it in soft tortillas for an easy meal. Adding a source of carbohydrates like tortillas also makes it a more substantial meal.
- Fresh coriander works well instead of parsley if you enjoy its flavour.
