Tropical Avocado & Shrimp Salad

I usually make this in the summer for lunch. When I first made this recipe I used all fresh ingredients. I realized it takes me quicker to eat it rather than making it. I started to substitute the ingredients with frozen or precooked ingredients. I found a way to make it last so I can have it a few time for lunch without it going bad. The sauce is the most important. It’s easier to have this for lunch when all your ingredients are already pre-made. All you have to do is put it together and mix it with the sauce.

Tropical Avocado & Shrimp Salad

Total Time25 mins
Course: Lunch
Servings: 4


  • 1 1/2 Ripe Mango (peeled and cut into chunks) Option: Frozen mango chunks
  • 1 Jalapeno Seeds and membrane removed
  • 1/4 cup Fresh Lime Juice 2 Lime
  • 1/4 cup Olive Oil
  • 1/4 tsp Salt
  • 1 lb Raw Shrimp – peeled and devined Option: Frozen shrimp peeled and devined
  • 1 tsp Cumin
  • 2 Avocadoe – cut into chunks Option: Frozen pre-cut chunk avocados
  • 6 Radishes – thinly sliced
  • 1/2 Red Onions – thinly sliced
  • 1/4 cup Cilantro – finely chopped


  • In a food processor or blender, puree mango, jalapoenno, lime juice, olive oil and salt and set aside
  • Lighly sprinkle the shrimp with sumin, then saute, broil, or gril for 5 minutes until cook
  • In a large bowl, combine shrimp, avocado, radish, red onion, and cilantro
  • Toss with dresssing and serve chill or at room temperature

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