Mango Shrimp Salad

This dish was tropical in flavoring and presentation due to its colorful ingredients. You have to make sure your mangoes are ripe so it gives off the sweetness instead of a sour taste. It’s refreshingly delicious. At times, I wondered if I needed to have dessert after. It feels like I was having appetizers/salad and dessert at the same time.

You can use super fresh ingredients but it would take too long with the prep work. I use the precooked frozen shrimps and mini chopped frozen mangoes. You need to thaw both ingredients before making the recipe.

Mango Shrimp Salsa

Prep Time25 mins
Total Time25 mins
Course: Lunch


  • 2-3 Large Ripe Mangoes Frozen, mini cubed mangoes
  • 1 lb Precooked Shrimp (31-40 per lb)
  • 2 Roma Tomatoes (diced)
  • 1 Small Bunch Cilantro (chopped into 1 cup)
  • 1 Small Jalapeno (finely diced)
  • 1/2 Medium Red Onion (finely diced)
  • 2-3 Medium Ripe Avocadoes (diced)
  • 2 Limes (juice)
  • Salt & Pepper to Taste


  • Prepare the first six ingredients
  • Place in a large bowl and mix well
  • Add avocados, lime juice, salt and pepper
  • Gently mix until combined
  • Chill until ready to serve

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