This Summer Shrimp Salad is bright, refreshing, and packed with lean protein, juicy mango, crisp cucumber, creamy avocado, and a citrusy lime-orange dressing. It’s the perfect no-fuss meal for warm weather and comes together in under 40 minutes.

Ingredients:

0.5x

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•   1.5 lb shrimp (peeled, deveined, and chopped into bite-sized pieces)
•   2 ripe mangoes (diced small)
•   1/2 red onion (finely diced)
•   1/2 cucumber (no seeds and diced)
•   1 jalapeno (finely diced)
•   1/2 cup cherry tomatoes (diced)
•   1/4 cup fresh cilantro (chopped)
•   1/2 avocados (diced)
•   6-8 limes (juiced)
•   3/4 - 1 cup orange juisce
•   1 tbsp sriracha hot sauce (option, but recommended for a little kick)
•   1 tbsp ketchup
•   salt (to taste)
•   pepper (to taste)
•   1 tbsp olive oil
•   1 sprinkle red pepper flakes (optional)
•   chips (for serving)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Bring a large pot of water to a boil and generously season it with SALT.
2. Add the SHRIMP and cook for about 3 MINUTES, or until pink and fully cooked.
3. Immediately transfer the shrimp to an ice bath and chill for 5–8 MINUTES. Drain well and pat dry.
4. In a large bowl, combine the cooked SHRIMP, MANGO, RED ONION, CUCUMBER, JALAPEÑO, CHERRY TOMATOES, and CILANTRO.
5. Pour in the LIME JUICE, ORANGE JUICE, SRIRACHA, KETCHUP, and OLIVE OIL.
6. Season with SALT, BLACK PEPPER, and optional RED PEPPER FLAKES.
7. Gently fold in the AVOCADO last to keep it intact.
8. Taste and adjust the seasoning with additional lime juice, orange juice, salt, or pepper as desired.
9. Cover and chill the salad for 10–20 MINUTES before serving.
10. Serve cold with TORTILLA CHIPS for scooping.

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