This shrimp avocado salad with juicy mango is the ultimate summer dish — fresh, vibrant, and bursting with sweet, savory, and citrusy flavors in every bite. Tender shrimp, ripe mango, creamy avocado, peppery arugula, and orzo all come together in a light lime dressing that tastes like sunshine on a plate.
It’s the perfect make-ahead lunch, light dinner, or potluck dish — ready in about 20 minutes and endlessly satisfying. The combination of sweet mango, buttery avocado, and succulent shrimp is a guaranteed crowd-pleaser, and the orzo makes it hearty enough to be a full meal. Serve it chilled on a hot day and watch it disappear!
Table of contents
Why You’ll Love This Recipe
- Fresh and colorful for summer meals
- Great balance of sweet, creamy, and tangy flavors
- Filling enough for lunch or dinner
- Easy to prep with cooked shrimp
- Perfect for picnics, BBQs, or meal prep
Ingredients
For the Salad
- 2 ½ cups cooked orzo/risoni, cooled
- 10–12 oz cooked peeled shrimp (300–400 g)
- 1 large mango, cut into ½-inch pieces
- 1 large ripe avocado, cut into ½-inch pieces
- 2.5 oz arugula/rocket (75 g), roughly chopped
- 8 oz cherry tomatoes (250 g), halved
- ½ red onion, finely sliced
- ¼ cup cilantro leaves, finely chopped
For the Dressing
- 4 tablespoons extra virgin olive oil (60 ml)
- 2 tablespoons fresh lime juice (30 ml), plus more to taste
- 1 small garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Ingredient Notes & Substitutions
- Shrimp: Use cooked peeled shrimp to keep this recipe quick. Thaw frozen cooked shrimp completely and pat dry before adding.
- Orzo: Orzo gives the salad a pasta-salad feel. You can also use cooked small pasta, couscous, quinoa, or rice.
- Mango: Choose a ripe but firm mango so the pieces hold their shape. If it is too soft, it may become mushy when mixed.
- Avocado: Add avocado near the end so it stays in clean pieces.
- Arugula: Arugula adds a peppery bite. Baby spinach or mixed greens can also work.
- Cilantro: Cilantro keeps the salad fresh and bright. Parsley is a good substitute if you do not like cilantro.
- Lime dressing: Fresh lime juice gives the cleanest flavor. Add extra lime juice right before serving if you want it more tangy.
How to Make
- Cook the orzo according to the package directions, then drain and rinse briefly under cool water. Let it cool completely.
- In a small jar or bowl, combine the olive oil, lime juice, minced garlic, salt, and black pepper.
- Shake or whisk until the dressing is well combined.
- Add the cooked orzo, shrimp, mango, avocado, arugula, cherry tomatoes, red onion, and cilantro to a large bowl.
- Pour the lime dressing over the salad.
- Gently toss until everything is coated, being careful not to mash the avocado or mango.
- Taste and add more lime juice, salt, or pepper if needed.
- Serve right away, or chill briefly before serving.
Expert Tips
- Cool the orzo fully before mixing so it does not wilt the arugula.
- Pat the shrimp dry so the salad does not become watery.
- Use a ripe but firm mango for the best texture.
- Slice the red onion very thin so it blends better into the salad.
- Add avocado last if you want cleaner pieces.
- Toss gently with a large spoon to avoid crushing the soft ingredients.
- Add a little extra lime juice right before serving for a fresher taste.
- Serve chilled or at cool room temperature for the best flavor.
Storage & Freezing
- Fridge: Store leftovers in an airtight container in the fridge for up to 2 days. The avocado may soften and darken slightly, but the salad will still taste good.
- Freezer: This salad does not freeze well because the avocado, mango, tomatoes, and arugula lose their texture after thawing.
- Thawing: Freezing is not recommended. For best results, enjoy fresh or refrigerated.
Variations
- Spicy version: Add finely chopped jalapeño or a pinch of chili flakes.
- Tropical version: Add diced pineapple with the mango.
- Grain bowl version: Replace orzo with cooked quinoa or rice.
- Extra veggie version: Add cucumber, bell pepper, or corn.
- Creamy version: Add a spoonful of Greek yogurt to the lime dressing.
Prawn Mango Avocado Summer Salad
A fresh and colorful prawn mango avocado summer salad with orzo, cooked shrimp, mango, avocado, arugula, tomatoes, red onion, cilantro, and a simple lime dressing.
Ingredients
Equipment
Method
- Cook the orzo according to the package directions. Drain, rinse briefly under cool water, and let it cool completely.
- Add the olive oil, lime juice, minced garlic, salt, and black pepper to a small jar or bowl.
- Shake or whisk until the dressing is well combined.
- Add the cooled orzo, cooked shrimp, mango, avocado, arugula, cherry tomatoes, red onion, and cilantro to a large bowl.
- Pour the lime dressing over the salad.
- Toss gently until everything is evenly coated.
- Taste and adjust with more lime juice, salt, or pepper if needed.
- Serve immediately or chill briefly before serving.
Nutrition
Notes
- Use cooked peeled shrimp for the fastest prep.
- Make sure the orzo is completely cool before mixing.
- Add the avocado near the end to keep the pieces from breaking.
- This salad is best served fresh, but leftovers can be refrigerated for up to 2 days.
- Add extra lime juice right before serving to brighten the flavor.
Tried this recipe?
Let us know how it was!FAQs
Can I use frozen shrimp?
Yes. Use cooked frozen shrimp, thaw it completely, and pat it dry before adding it to the salad.
Can I make this salad ahead of time?
Yes, but for the best texture, add the avocado and arugula close to serving time.
What can I use instead of orzo?
You can use small pasta, couscous, quinoa, rice, or even chickpeas.
Can I use lemon instead of lime?
Yes. Lemon works well, but lime gives this salad a brighter tropical flavor.
How do I keep avocado from browning?
Toss it gently with the lime dressing and serve the salad soon after mixing.
Is this salad served cold?
Yes, it is best served chilled or at cool room temperature.
Key Takeaways
- The shrimp avocado salad is a vibrant summer dish featuring shrimp, mango, avocado, and orzo in a light lime dressing.
- It’s quick to prepare, perfect for lunches, dinners, or potlucks, and serves up to 20 minutes.
- The recipe includes easy-to-follow steps and allows for several delicious variations, such as adding pineapple or making it spicy.
- Store leftovers in the fridge for up to 2 days, but avoid freezing as the ingredients lose texture.
- For best results, add avocado and arugula close to serving time to maintain freshness.
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Estimated reading time: 6 minutes
