Summer Shrimp Salad

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A colorful plate of Summer Shrimp Salad is exactly what hot weather calls for—fresh, vibrant, and full of bright flavors. Each bite is a refreshing mix of juicy grilled shrimp, creamy avocado, sweet mango, and crisp veggies, tossed in a light citrus dressing that wakes up your taste buds. Whether you’re planning a backyard cookout or a quick weeknight dinner, this salad hits the perfect balance between hearty and hydrating.

This recipe isn’t just about tossing ingredients in a bowl; it’s about creating harmony on a plate. The shrimp bring a smoky, savory edge that pairs beautifully with the creamy textures and bursts of sweetness. It’s fast to prepare, looks beautiful when served, and tastes like summer in every bite.

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Preparation Phase & Tools to Use

To bring this Summer Shrimp Salad to life, a few tools will make everything easier and more efficient:

• Grill Pan or Outdoor Grill: This is key for getting those charred marks and smoky flavor on the shrimp.
• Mixing Bowls: Essential for prepping your ingredients and tossing everything together at the end.
• Sharp Chef’s Knife: For cutting mangoes, avocado, and vegetables cleanly and safely.
• Citrus Juicer or Reamer: To extract every last drop from your limes or lemons for the zesty dressing.
• Tongs or Skewers: Useful for flipping the shrimp on the grill and keeping your hands safe.
• Salad Spinner (optional): If you include greens, this helps keep everything dry and crisp.

Using the right tools means more flavor and less hassle. Now that you’re set up, it’s time to move on to the delicious ingredients!

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Ingredients for the Summer Shrimp Salad

Each component in this salad serves a purpose, combining flavor, texture, and color for a balanced, refreshing dish:

• Shrimp (large, peeled and deveined): The star protein of the salad, offering a tender, juicy texture and absorbing the grill’s smoky char perfectly.
• Avocados: Their creamy richness balances the acidity in the citrus dressing and adds a satisfying texture.
• Mangoes: Sweet, juicy, and bright—they cut through the savory notes with tropical freshness.
• Cherry Tomatoes: Adds a burst of juiciness and a mild acidity that complements the other ingredients.
• Red Onion: Thinly sliced for a bit of bite and color contrast.
• Cilantro or Parsley: For a pop of freshness and herbal lift.
• Crumbled Feta or Cotija Cheese: Provides a salty, tangy kick that enhances the overall flavor.
• Olive Oil, Lime Juice, Garlic, Salt & Pepper: The dressing ingredients that tie it all together with zest and smoothness.

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How To Make the Summer Shrimp Salad

Step 1: Marinate and Grill the Shrimp

In a bowl, toss the shrimp with olive oil, minced garlic, lime juice, salt, and pepper. Let it marinate for 10-15 minutes. Grill on medium heat for 2-3 minutes per side until opaque and slightly charred.

Step 2: Prepare the Produce

While the shrimp is grilling, cube the mangoes and avocados, halve the cherry tomatoes, and thinly slice the red onion. Set all prepared ingredients in a large mixing bowl.

Step 3: Make the Dressing

Whisk together olive oil, freshly squeezed lime juice, a pinch of garlic, salt, and pepper in a small bowl until well combined.

Step 4: Assemble the Salad

Add the grilled shrimp to the mixing bowl with the fresh produce. Drizzle the dressing on top and gently toss everything together.

Step 5: Garnish and Serve

Top the salad with crumbled feta or Cotija cheese and freshly chopped cilantro or parsley. Serve immediately while the shrimp is still warm for the best flavor experience.

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How to Serve and Store Summer Shrimp Salad

Serve this salad freshly tossed, ideally right after the shrimp comes off the grill. The warmth of the shrimp slightly softens the avocado and brings out the mango’s sweetness, creating the perfect contrast of hot and cold textures. Plate it as a main course for lunch or dinner, or serve it in smaller portions as a starter for summer gatherings.

To store leftovers, place the salad in an airtight container and refrigerate for up to 2 days. Keep in mind that avocado tends to brown and shrimp can lose texture, so it’s best enjoyed fresh. If you’re meal prepping, keep the dressing and shrimp separate until you’re ready to serve.

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Frequently Asked Questions

What type of shrimp should I use?

Use large or jumbo shrimp that are peeled and deveined. Fresh or frozen (and thawed) both work well.

Can I cook the shrimp in a skillet instead of grilling?

Yes, a hot skillet or grill pan is a great alternative if grilling outdoors isn’t an option.

What other fruits can I use besides mango?

Pineapple or peaches make excellent substitutes, adding a similar sweet and juicy element.

Is this salad gluten-free?

Yes, the ingredients are naturally gluten-free. Just make sure your cheese and seasonings are certified gluten-free if necessary.

How do I make it dairy-free?

Simply omit the feta or Cotija cheese, or use a plant-based alternative.

Can I make this ahead of time?

You can prep the individual ingredients ahead, but it’s best to assemble and dress the salad just before serving to keep it fresh and vibrant.

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Want More Salad Ideas with a Twist?

If you love this Summer Shrimp Salad, you might want to try these other fresh and vibrant dishes from Life With Olivia:

• Baked Crab Legs in Butter Sauce for a seafood feast with richness.
• Orange Dreamsicle Salad when you’re craving creamy and fruity.
• Hearty Vegetarian Tortellini Soup that works year-round.
• Shrimp Burrito Bowls for a filling, Tex-Mex inspired twist.
• Easy Summer Bruschetta Pasta when you want light and herby.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest salad board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use mango or try pineapple? Was it your new go-to summer dish?

I love seeing your delicious spins on my recipes. Feel free to drop questions or tips—let’s make cooking a little more fun for everyone!

Looking for more colorful summer plates like this? Visit my Pinterest board at Life With Olivia for daily recipe inspiration.

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