Name: Fresh Mango Avocado Shrimp Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 300 g large shrimp, peeled and deveined; 1 ripe mango, diced; 2 ripe avocados, diced; 2 kiwis, peeled and diced; 100 g blueberries; 1 small red onion, finely diced; 2 tablespoons fresh parsley, chopped; 1 tablespoon olive oil, for cooking the shrimp; 1 teaspoon paprika; 1/2 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 lime, juiced; 3 tablespoons olive oil, for the dressing; 1 teaspoon honey; Salt, black pepper, and red pepper flakes, to taste

Description

Fresh Mango Avocado Shrimp Salad features succulent seasoned shrimp paired with ripe mango, creamy avocado, tart kiwi, and juicy blueberries, all brought together by a zesty honey lime dressing.
This vibrant, light meal is perfect for quick weeknight dinners or meal prepping when you want something that tastes fresh, healthy, and utterly delicious.

Ingredients

Scale

300 g large shrimp, peeled and deveined
1 ripe mango, diced
2 ripe avocados, diced
2 kiwis, peeled and diced
100 g blueberries
1 small red onion, finely diced
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil, for cooking the shrimp
1 teaspoon paprika
1/2 teaspoon smoked paprika
1 teaspoon garlic powder
1 lime, juiced
3 tablespoons olive oil, for the dressing
1 teaspoon honey
Salt, black pepper, and red pepper flakes, to taste

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Instructions

Pat the shrimp dry: Use paper towels to remove excess moisture, which helps them cook evenly and develop a better texture.
Season generously: Toss the shrimp with paprika, smoked paprika, garlic powder, salt, and black pepper until well coated.
Sear the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the seasoned shrimp and cook for 2 to 3 minutes per side, or until pink and cooked through.
Dice the mango: Cut the mango into bite-sized pieces and place in a large serving bowl.
Prepare the avocados: Slice the avocados in half, remove the pit, and carefully scoop the flesh into bite-sized pieces.
Cut the kiwis: Peel the kiwis and dice into small chunks, keeping the vibrant green color.
Dice the red onion: Finely dice the red onion for a sharp, fresh bite throughout the salad.
Combine the base: In a large serving bowl, gently toss together the mango, avocados, kiwis, and blueberries.
Add the remaining components: Add the diced red onion, chopped parsley, and the cooled cooked shrimp to the bowl.
Prepare the dressing: In a small bowl, whisk together the lime juice, 3 tablespoons olive oil, honey, salt, black pepper, and red pepper flakes until smooth and well combined.
Toss and serve: Pour the dressing over the salad and gently toss until everything is evenly coated, then serve immediately for the freshest flavor and best texture.

Prep Time: 15 minutes
Cook Time: 10 minutes