This summery mango and shrimp salad combines crunchy romaine lettuce, juicy tomatoes, rice, creamy avocado, and a herbed yogurt dressing! Enjoy as a main meal or served as a refreshing side.

Summer is here, which means MANGO SEASON, baby! Let this be your sign to switch up your salad game and forget about cucumbers for a while.
This mango and shrimp salad has been a family favorite all summer long. It's nourishing, filling, and just makes you feel good! It features crisp lettuce, rice, sweet mango, juicy tomatoes, and grilled shrimp (prawns), all beautifully combined with creamy avocado and a delicious yogurt and herb dressing.
It’s an easy summer meal perfect for picnics. You can enjoy it on its own, paired with a steak for a summery surf-and-turf, or served with grilled vegetables, crusty bread, and hummus.
Ingredients You’ll Need
You only need a few simple ingredients to make this shrimp, mango and avocado salad:
- Shrimp/ Prawns: Use large shrimp (around 30 pieces). Fresh or frozen both work—frozen shrimp can be quickly thawed under cold water or overnight in the fridge.
- Mango: Choose a ripe but firm mango so it holds its shape in the salad.
- Avocado: Optional, but it adds a creamy texture. Pick one that’s ripe yet firm to avoid it getting mushy.
- Red Onion: Thinly sliced for a touch of sharpness.
- Tomatoes: A punnet of grape tomatoes works well, but cherry or 2–3 Roma tomatoes are great alternatives.
- Lettuce: Crisp romaine (Cos) lettuce provides the perfect crunch.
- Rice: White basmati rice is light, fluffy, and soaks up the flavorful dressing beautifully.
- Yogurt: Full-fat plain Greek yogurt forms the creamy base for the dressing.
- Lemon: The juice of one lemon adds brightness to the dish.
- Herbs: Fresh basil and coriander (cilantro) for a fragrant, herby touch.
- Seasonings: Garlic powder, salt, and pepper for both the shrimp and the salad dressing.
- Honey: A hint of sweetness to round out the dressing.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Mango and Shrimp Salad
Cook the rice: Prepare the rice according to the package instructions. Once cooked, spread it on a plate and refrigerate to cool.
Prepare the shrimp: Toss the shrimp with olive oil, garlic powder, salt, and pepper. If using frozen shrimp, ensure they are fully thawed.
Cook the shrimp: Cook the shrimp in a pan for 1–2 minutes per side, until opaque and pink. Work in batches to avoid overcrowding the pan.
Make the dressing: In a food processor, combine Greek yogurt, fresh coriander (cilantro), basil, lemon juice, garlic powder, honey, salt, and pepper. Blend until smooth.
Chop ingredients: Chop the romaine lettuce, halve the tomatoes, finely slice the red onion, cube the avocado (removing the skin), and dice the mango flesh.
Mix: In a large mixing bowl, combine the cooked rice, lettuce, tomatoes, avocado, mango, red onion, and shrimp. Drizzle with half of the dressing and gently toss to coat, being careful not to mash the mango and avocado.
Serve: Serve with extra dressing on the side and enjoy!
No Food Processor? No Problem!
You can make the salad dressing by hand:
- Finely chop the herbs (coriander and basil).
- Combine all the ingredients in a bowl and mix well. Add a little water if needed to thin it out.
The texture might be slightly chunkier than using a food processor, but the flavors will still shine through! 🙂
Tips and Variations
- Cool the Rice: Spread cooked rice on a plate and refrigerate it to cool quickly. This prevents it from wilting the lettuce.
- Dairy-Free: Swap Greek yogurt with a dairy-free alternative like coconut or cashew yogurt.
- Grains: Save time with pre-cooked basmati rice, jasmine rice, brown rice, or quinoa. Leftover grains work perfectly too!
- Fruit Options: Swap mango for other ripe stone fruits like peaches, plums, or apricots—each brings a unique sweetness and texture to the salad.
- Not a Fan of lettuce? Swap romaine for spinach, arugula, or mixed greens.
- Protein Swap: Replace shrimp (prawns) with grilled chicken, tofu, chickpeas or salmon for a different twist. See my salmon and mango salad recipe.
- Extra Veggies: Toss in cucumber, capsicum (bell peppers), or shredded carrots for more color and crunch.
- Spicy Kick: Add a pinch of chili flakes or a drizzle of sriracha to the dressing.
Storing leftovers
While best enjoyed fresh, leftover shrimp and mango salad will keep for about 1 day in an airtight container in the fridge.
Recipe FAQ
Yes, but for the best texture, keep the components separate and assemble just before serving. Store the dressing, shrimp, and chopped ingredients in airtight containers in the fridge.
I love using Honey Gold mangoes for their beautifully deep orange color and intense sweetness. However, any ripe mango will work well! Just note that Calypso mangoes tend to have a milder "mango" flavor.
I love using Honey Gold mangoes for their beautifully deep orange color and intense sweetness. However, any ripe mango will work well! Just note that Calypso mangoes tend to have a milder "mango" flavor.
More Summer Salad Recipes
If you try this mango and shrimp salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintMango Shrimp Salad
- Total Time: 30 minutes
- Yield: Serves 4
Description
This summery mango and shrimp salad combines crunchy romaine lettuce, juicy tomatoes, rice, creamy avocado, and a herbed yogurt dressing! Enjoy as a main meal or served as a refreshing side.
Ingredients
- 450g (1 lb) raw large shrimp (prawns), thawed and peeled
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 large mango, cubed
- 1 large ripe avocado, peeled and cubed
- ½ small red onion, thinly sliced
- 200g (7 oz) punnet grape tomatoes, halved
- 1 cos (romaine) lettuce, chopped (about 4 cups)
- ½ cup uncooked jasmine rice
Yogurt Herb Dressing:
- ½ cup plain greek yogurt
- Juice of 1 lemon
- ½ cup fresh basil leaves
- ¼ cup fresh coriander (cilantro)
- 1 teaspoon honey
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook Rice: Rinse dry rice in a sieve. Drain and transfer to a saucepan and add 1+¼ cup of water. Bring to a boil, then cover and reduce heat to low. Simmer (covered) for 15 minutes. Once cooked, spread it on a plate and refrigerate to cool.
- Cook Shrimp: Toss thawed shrimp with olive oil, garlic powder, salt, and pepper in a small bowl. Heat a large pan over medium-high. Cook shrimp 1-2 minutes per side, until opaque and pink. Place into a clean bowl, working in batches as needed.
- Make Dressing: In a food processor, blend the greek yogurt, coriander (cilantro), basil, lemon juice, garlic powder, honey, salt, and pepper until smooth.
- Assemble: In a large bowl, combine the cooked rice, lettuce, tomatoes, avocado, mango, red onion, and shrimp. Drizzle with half of the dressing and gently toss to coat, being careful not to mash the mango and avocado. Serve with extra dressing on the side and enjoy!
Notes
- While best eaten fresh, it will keep for 1 day in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Australian
Nutrition
- Serving Size: ¼ recipe
- Calories: 330
- Sugar: 11.2g
- Fat: 8.8g
- Saturated Fat: 1.4g
- Carbohydrates: 42.1g
- Fiber: 6g
- Protein: 22.9g
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