Mango Shrimp Salad

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

More Summer Salad Recipes

Mango Pomegranate Salad

Apricot Grain Salad

Strawberry Goat Cheese Salad

Cucumber Peach Salad

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.

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