Spicy Mango and Grilled Mayan Shrimp Salad Recipe

Spicy Mango and Grilled Mayan Shrimp Salad Recipe
Spicy Mango and Mayan Shrimp Salad
Arthur Bovino

Spicy Mango and Mayan Shrimp Salad

Firmness is the key to this salad — you want the mangoes and avocado to have character. The mangoes shouldn't be fibrous and the avocados should be uniformly green and not mushy at all. You should have to bite into both.

Two alternate versions of this salad work well too. Thinly-sliced Fresno peppers are a nice touch of color, and if you can find them, Champagne mangoes take the salad to the next level — they're a little more tart than sweet. You're going to get some sweetness from these shrimp anyway.

Also consider grilling the fruit. A little char on the mango, avocado, and tomato will bring another whole dimension to the salad.

Click here to see 8 Fresh Fruit Salads. 

Deliver Ingredients


  • 3 firm mangoes, cubed
  • 3 large, firm avocados, cubed
  • Meyer lemon
  • 2 tomatoes, cubed
  • 1/3 jicama, julienned
  • 1 jalapeño, thinly sliced
  • 6 Mayan shrimp
  • Olive oil
  • Salt
  • Pepper
  • Red pepper flakes


Heat up your grill or grill pan. Place the mango and avocado in a bowl and squeeze the lemon juice over them. Toss gently. Add tomato, julienned jicama, and thinly-sliced jalapeño. Lightly drizzle olive oil. Season with salt and pepper. Set aside.

Toss Mayan shrimp with olive oil, salt, pepper, and red pepper flakes. When your grill is super hot place them on. Turn in a minute to a minute and a half (don't overcook!). Plate shrimp on top of salad and dig in.

Mango Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Mango Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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