Mango Pineapple Shrimp Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, tropical salad of shrimp, mango, pineapple, and avocado with jalapeno heat and cilantro freshness, dressed in lime and cumin. Ready in 15 minutes for a light, quick meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound U20 fresh shrimp
- 1 1/2 cups small-diced fresh mango (frozen may be substituted that you thaw and drain well)
- 1 1/2 cups small-diced fresh pineapple (frozen may be substituted that you thaw and drain well)
- 1/4 cup red onion (diced small, or to taste)
- 1 serrano chile or jalapeno pepper (seeded and diced very small (serrano is much hotter than jalapeno))
- 1 ripe Hass avocado (diced into small pieces)
- 1/3 cup fresh cilantro (finely minced, or to taste)
- 1 teaspoon cumin (or to taste (I used 2 teaspoons))
- 3 to 4 tablespoons lime juice
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
At a glance
PER SERVING · TIME 17M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 2m
- Sodium
- 578mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 845mg
- Calcium
- 109mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 578MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.