Grilled Shrimp and Mango Avocado Salad

This grilled shrimp and mango avocado salad has summer written all over it. Perfectly grilled shrimp, with savory avocado and tangy mango.

Drizzled with a honey mustard vinaigrette? Yup. Count me in!

After my recipe last with with my avocado chimichurri, I had SO MUCH avocados left over I had to figure out something else to do with it.

Instead of getting fancy with the ingredient I said “Hey, just throw it into a salad”

Sometimes I have brilliant ideas!

Sometimes. At best. Ask my wife.

Shrimp in our house is one of those proteins, that there’s no argument over. My wife has a VERY picky stomach.

She can hardly stomach chicken. And Beef? It’s gotta be cooked thoroughly (barf…). So when I’m short on ideas, shrimp is always my go-to!

So a little citrus, salt and pepper for the shrimp, on the grill, then fresh mango, avocado, and a quick from scratch honey mustard vinaigrette it is for dinner.

Also – if you want to spice this Grilled Shrimp Salad up a bit? Try Mikes Hot Honey.

We use it on everything and I gave it a test on the honey mustard vinaigrette and it was soooo good!

Grilled Shrimp Mango and Avocado Salad

Course: Dinner

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 4 servings

Calories: 703kcal

Grilled Shrimp Mango and Avocado Salad with a honey mustard vinaigrette. Doesn't get easier than that for summer dinner!

Print Recipe

Ingredients

FOR THE HONEY MUSTARD VINAIGRETTE

• 2/3 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1 tbsp dijon mustard
• 2 tbsp honey spicy honey if you want to add some heat
• salt and pepper to taste

FOR THE SHRIMP

• 1 lb shrimp
• 1 lemon
• 1/2 tsp salt
• 1/2 tsp pepper

FOR THE SALAD

• 1 mango
• 2 avocado
• 1 head romaine lettuce
• 1/4 cup cilantro
• 1 cup cherry tomatoes sliced

Instructions

• in a small bowl, or a dressing jar, combine olive oil, apple cider vinegar, Dijon mustard and honey. add salt and pepper to taste. Store in the refrigerator until ready to serve.
• for the shrimp, marinate in lemon juice, salt and pepper for bout 5-10 minutes. While its marinated preheat your grill to about 450 F
• Cook shrimp over direct heat until opaque; about 5 minutes.
• Peel mango with a potato peeler, cut mango against the seed on both sides, then chop both halves into 1/2 inch cubes; slice avocados.
• Place mango and avocado in a bowl with shredded romaine lettuce. Add cherry tomatoes, cilantro and shrimp. Drizzle honey mustard vinaigrette and serve!

Nutrition

Sodium: 1247mg | Calcium: 245mg | Vitamin C: 63mg | Vitamin A: 14587IU | Sugar: 20g | Fiber: 12g | Potassium: 1181mg | Cholesterol: 286mg | Calories: 703kcal | Saturated Fat: 7g | Fat: 53g | Protein: 28g | Carbohydrates: 35g | Iron: 5mg