Fresh shrimp and mango salad you'll crave all summer: colorful, easy, and ready to share today

• Choose a ripe but firm mango. It should be fragrant and give slightly when pressed, but not be too soft. This way, you can dice it without it falling apart when you toss the salad.
• Add the avocado last. Cut it just before serving and immediately drizzle it with lime juice. The citrus will help slow down browning and better preserve its green color.
• Don’t overcook the shrimp. If you’re using cooked shrimp, simply heat them for one or two minutes so they absorb the flavor of the spices. Overcooking can make them dry and rubbery.
• Adjust the cooking time if the shrimp are raw. In that case, cook them until they change color completely, become opaque, and have a firm texture.
• Cut the ingredients into uniform pieces. The mango and avocado cubes can be slightly larger, while the onion and bell pepper should be finely chopped so they don’t overpower the dish.
• Dress the salad just before serving. Lime and salt cause the ingredients to release liquid. To maintain a fresh and appetizing texture, it’s best to add the dressing at the very last moment.
• Add a crunchy element. Sesame seeds add texture, though you can also use roasted peanuts, cashews, pumpkin seeds, or fried onions.
• Serve it cool, but not too cold. You can store the ingredients in the refrigerator and assemble the salad shortly before eating. If it’s too cold, the flavors of the mango and avocado will be less noticeable.

Fresh, colorful, and with a pleasant tropical twist, this salad combines spiced shrimp, mango, avocado, lime, and cilantro. It takes just a few minutes to prepare, though it’s best to let the shrimp sit in the marinade so they can fully absorb all the flavors.

It’s an ideal choice for a summer lunch, a light dinner, or a unique appetizer when entertaining guests. It can also be served in individual glasses, on lettuce leaves, or accompanied by some crispy toast.

INGREDIENTS FOR 4 PEOPLE

For the shrimp:

• 9 oz cooked, peeled shrimp
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt to taste
• Black pepper to taste
• 1 pinch chili flakes or Espelette pepper

For the rest:

• 1 mango
• ½ avocado
• ¼ red bell pepper (⅓ cup diced)
• ¼ red onion (¼ cup finely chopped)
• ⅓ cup fresh cilantro
• Juice of 1 lime
• 1 tbsp olive oil
• Salt to taste
• Black pepper to taste
• 1 tsp black and white sesame seeds

PREPARATION

• Place the peeled shrimp in a bowl and add 1 tablespoon of olive oil, the smoked paprika, garlic powder, chili powder, a pinch of salt, and freshly ground black pepper.
• Mix well until all the shrimp are coated with the spices. Cover the bowl and let the marinade sit for at least 30 minutes in the refrigerator.
• Meanwhile, peel the mango and cut it into medium-sized cubes. Cut the avocado in half, remove the pit, and dice the flesh into similar-sized cubes.
• Wash the red bell pepper and chop it into small pieces. Peel the red onion and slice it thinly so it adds flavor without being too overpowering.
• Place the mango, avocado, bell pepper, and red onion in a large salad bowl. Mix gently to prevent the avocado from losing its shape.
• Cook the marinated shrimp in the air fryer for about 3 minutes at 390°F/200 ºC. You can also prepare them in a hot skillet, sautéing them for one or two minutes if they’re already cooked.
• If using raw shrimp, increase the cooking time until they are completely pink, opaque, and thoroughly cooked through.
• Add the warm shrimp to the salad bowl.
• Chop the fresh cilantro and add it along with the lime juice and a tablespoon of olive oil. Season with salt and pepper to taste.
• Gently toss to distribute the dressing without crushing the mango or avocado.
• Top with sesame seeds and serve immediately.

This recipe can be adapted in many ways depending on the ingredients you have on hand.

You can substitute the shrimp for prawns, king prawns, small shrimp, or scallops. It also works well with diced cooked salmon, grilled white fish, or seared tuna.

For a seafood-free version, use grilled chicken, crispy tofu, fresh cheese, or chickpeas sautéed with paprika.

If you want to turn it into a more substantial dish, add basmati rice, quinoa, couscous, rice noodles, or cooked lentils. Leafy greens, such as arugula, lamb’s lettuce, or baby spinach, add volume and allow you to serve it as a main salad.

Cilantro can be substituted with parsley, chives, mint, or basil. And if you like spicy flavors, you can add fresh chili, Sriracha sauce, or a few drops of Tabasco to the dressing.

Shrimp and mango salad, fresh and perfect for summer

Fresh, colorful and full of sunshine, this mango shrimp salad is perfect for a light summer meal. The slightly spicy shrimp, cooked in a skillet or air fryer, pair beautifully with sweet mango, creamy avocado and a bright touch of lime. Quick,...

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