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Avocado Mango Grilled Shrimp Salad

A recipe by Chef Dale MacKay

Avocado Mango Grilled Shrimp Salad

Total Time:






Skill Level:



  • Dressing
  • 2 Tbsp. Co-op® Gold Red Wine Vinegar
  • 2 Tbsp. lime juice
  • 1 Tbsp. sugar
  • 1 tsp. ground cumin
  • ½ tsp. Tabasco Sauce
  • ½ tsp. sweet smoked paprika
  • ¼ tsp. salt
  • ½ tsp. garlic, about ½ a clove, crushed
  • cup vegetable oil
  • Salad:
  • 16 Co-op Gold PURE® Black Tiger Shrimp, shelled
  • 1 medium to large head of iceberg lettuce
  • ¼ cup sour cream
  • 1 tsp. lime zest
  • ¼ tsp. salt
  • 1 - 2 avocados, (1 cup) diced small
  • 1 ripe mango, diced
  • ¼ cup red onion, very thinly sliced
  • Small handful fresh mint leaves, torn
  • Small handful fresh basil leaves, torn

How to Make It

Preheat barbecue to high heat.

Place all the dressing ingredients into a blender on high for 1 minute. Set aside.

Grill shrimp over high heat for 1½ minutes on each side or until internal temperature reaches 74o C (165o F) and place to the side.

Chop the iceberg lettuce into 1-inch thick slices. Break it up a bit with your hands and place into a bowl. Add the sour cream, lime zest and salt and toss well. Spread on a platter.

In a large bowl, toss avocado, mango, mint, basil, onions and shrimp together. Add about 1/3 cup of dressing, or to taste.

Top the iceburg lettuce with the shrimp mixture and serve.

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