High-Protein Shrimp Mango Avocado Salad for One
This High-Protein Shrimp Mango Avocado Salad for One is fresh, colorful, and ready in about 15 minutes. It’s made with juicy seasoned shrimp, sweet mango, creamy avocado, red onion, parsley, and a bright lemon-maple dressing. Serve it as a salad, spoon it into lettuce cups, or turn it into mini shrimp mango tacos.
Servings: 1 serving
Calories: 673kcal
Ingredients
- 7 oz shrimp large, peeled and deveined
- 1 mango ripe, diced
- 1/2 avocado large, diced
- 1/2 red onion small, finely diced
- 2 tablespoons fresh parsley chopped
- 1 tablespoon maple syrup, or honey
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt or to taste
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the shrimp in a single layer. Season with salt, garlic powder, paprika, red pepper flakes, and black pepper.
- Cook for 2 to 3 minutes per side, or until the shrimp are pink, opaque, and cooked through. Remove the shrimp from the skillet and let them cool slightly.
- While the shrimp cool, dice the mango and avocado, finely dice the red onion, and chop the parsley.
- Add the mango and avocado to a serving bowl. Top with the red onion, parsley, and cooked shrimp.
- Drizzle with fresh lemon juice and maple syrup.
- Gently toss until everything is evenly coated, being careful not to mash the avocado.
- Serve immediately as a fresh shrimp mango avocado salad, spoon into lettuce cups, or use as a filling for mini shrimp mango tacos.
Video
Notes
- This recipe makes one generous serving.
- The salad has about 40 to 45g of protein per serving, depending on the shrimp used.
- Pat the shrimp dry before cooking so they sear instead of steaming.
- Use a ripe but firm avocado so it holds its shape when tossed.
- Lime juice can be used instead of lemon juice for a more taco-style flavor.
- For a lower-sugar version, reduce the maple syrup to 1 teaspoon or skip it.
- This salad is best served right away.
- If prepping ahead, cook the shrimp and chop the onion and parsley in advance, then dice the mango and avocado right before serving.
Nutrition
Serving: 1serving | Calories: 673kcal | Carbohydrates: 63g | Protein: 45g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 320mg | Sodium: 2590mg | Potassium: 1617mg | Fiber: 12g | Sugar: 44g | Vitamin A: 3707IU | Vitamin C: 112mg | Calcium: 218mg | Iron: 3mg | Net Carbs: 51g