Name: Shrimp Avocado Mango Salad with Cilantro Lime Dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 lb. large shrimp, peeled and deveined; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon ancho chili powder; 1/4 teaspoon garlic powder; 1/8 teaspoon sea salt; 2 tablespoons avocado oil; 1 tablespoon red onion; 1 garlic clove; 1 cup fresh cilantro; 1/4 cup olive oil; 2 tablespoons fresh lime juice; 2 tablespoons red wine vinegar; 1 tablespoon honey; 2 teaspoons Dijon mustard; 1/4 teaspoon sea salt; 1/4 teaspoon ground cumin; 1/8 teaspoon smoked paprika; 8 cups chopped green leaf lettuce; 1 large ripe mango, diced; 2 avocados, sliced; 1/2 cup sliced red onion; 3/4 cup cherry tomatoes, halved; 1/4 cup raw pepitas

Description

A colorful and fresh salad with juicy mango, creamy avocado, and perfectly seasoned pan-seared shrimp, topped with a tangy cilantro lime dressing. Ready in just 10 minutes.

Ingredients

Scale

1 lb. large shrimp, peeled and deveined
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ancho chili powder
1/4 teaspoon garlic powder
1/8 teaspoon sea salt
2 tablespoons avocado oil
1 tablespoon red onion
1 garlic clove
1 cup fresh cilantro
1/4 cup olive oil
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon ground cumin
1/8 teaspoon smoked paprika
8 cups chopped green leaf lettuce
1 large ripe mango, diced
2 avocados, sliced
1/2 cup sliced red onion
3/4 cup cherry tomatoes, halved
1/4 cup raw pepitas

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Instructions

Add the red onion, garlic, cilantro, lime juice, red wine vinegar, honey, Dijon mustard, salt, cumin, and smoked paprika to your food processor.
Pulse everything until the cilantro is finely chopped and everything is well combined.
Pour in the olive oil and pulse again until the dressing comes together.
Set the dressing aside while you prepare the shrimp.
Mix together the cumin, smoked paprika, ancho chili powder, garlic powder, and 1/8 teaspoon of salt in a small bowl.
Season the prepared shrimp with the spice blend, making sure each piece gets a good coating.
Heat a large skillet over medium-high heat until it's nice and hot.
Add the avocado oil and shrimp to the pan, making sure not to crowd them.
Sear each side for about 2 minutes until they're pink and slightly charred.
Remove the shrimp from the pan and let them rest for a minute or two.
In a large bowl, combine the chopped green leaf lettuce, diced mango, sliced avocado, red onion, halved cherry tomatoes, and pepitas.
Top each portion with the warm pan-seared shrimp.
Drizzle with cilantro lime dressing right before serving.

Notes

The dressing can be made ahead and stored in the fridge for up to 2 weeks. Keep salad components separate for best storage—assemble just before serving. Don't overcook the shrimp; 2 minutes per side is perfect.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Salad
Method: Stovetop
Cuisine: American