Mango Pineapple Shrimp Salad

Okay, so you want a salad that tastes like summer crashed your lunch and never left. I made this Mango Pineapple Shrimp Salad on a whim last weekend and my neighbors begged for the recipe like it owed them money. Trust me, you want this in your life.

I fell for this combo because the sweetness of mango and pineapple plays beautifully against briny, tender shrimp — and I love that you can finish it in about 20 minutes. Want something with a similar vibe but lighter on fruit? Check out my spin on a chilled cucumber shrimp salad for a crisp alternative you can whip up any night.

 

Why You’ll Love This Recipe

• Flavor balance: Sweet fruit, bright lime, and savory shrimp keep every bite interesting.
• Quick to prepare: You can have it on the table in under 30 minutes if you prep smart.
• Healthy and filling: The shrimp give you lean protein while fruit adds vitamins and fiber.
• Versatile: Serve it with chips, on greens, or stuffed into tacos — I won’t judge.
• Crowd-pleaser: Friends and family rarely argue when this shows up.

Ingredients You’ll Need

• 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)

I bolded the essentials so you don’t accidentally skimp on the star players. FYI, buy ripe mango and Hass avocado — they make a tangible difference.

How to Make (Step-by-Step)

Bring the water to a boil and cook the shrimp

Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes. Immediately remove the shrimp and submerge them in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you use truly jumbo shrimp such as U12 (expensive and finicky) 3 minutes is my max recommendation; I cooked mine for 2 minutes.

Prep the produce while the shrimp cool

While the shrimp rest and chill in that icy bath, chop all remaining ingredients and add them to a medium bowl. Make sure you dice the mango, pineapple, and avocado into small, even pieces so the flavor distributes nicely.

Combine, season, and taste

Add the shrimp, stir well, and taste for seasoning balance. Adjust lime, salt, or cumin as necessary. I recommend serving with tortilla chips or seasoned tortilla chips for texture and fun.

Pro Tips for the Best Results

• Ice bath matters: Shock the shrimp immediately. I learned this the hard way once and I refuse to relive rubbery shrimp trauma.
• Dice uniformly: Cut the fruit and onion into similar-sized pieces so every bite brings all flavors.
• Cumin control: Start with 1 teaspoon and add to taste — cumin can dominate if you don’t respect it. I usually use 2 teaspoons for a bolder profile.
• Adjust heat: Use jalapeno for mild spice or serrano for a proper kick. Want to tone it down? Leave the seeds.
• Serve chilled: Let the salad rest 10 minutes in the fridge to let flavors marry, but eat within a few hours for best texture.
• Salt last: Salt can draw moisture from the mango and avocado. Season gently, then finish seasoning right before serving.

Fun Variations & Topping Ideas

Variations:

• Swap shrimp for grilled chicken or firm tofu to change the protein.
• Use grilled pineapple for a smoky-sweet twist.
• Add a handful of quinoa to make it heartier and turn it into a meal bowl.
• For a creamy version, fold in a tablespoon of Greek yogurt with the lime juice.

Toppings:

• Toasted coconut flakes for tropical crunch.
• Crushed macadamia nuts or pepitas for texture.
• Feta or cotija cheese if you want salty contrast.
• Extra cilantro and lime wedges to brighten the whole thing.

Storing and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 48 hours. The fruit and avocado soften the next day, so consume sooner rather than later.
• Do not freeze: Freezing ruins the texture of mango, pineapple, avocado, and shrimp. Trust me — don’t.
• Reheating: I recommend eating leftovers cold or at room temperature. If you insist on warm shrimp, remove the avocado and fruit, gently warm the shrimp in a skillet for 30–60 seconds, then recombine. This keeps textures less sad.

Leftover ideas

• Taco nights: Stuff the salad into warm tortillas with extra cilantro and a drizzle of hot sauce.
• Toast topping: Pile it onto crusty bread or crostini for a fancy snack.
• Grain bowl: Add a scoop to brown rice, farro, or mixed greens for a quick lunch.
• Wrap it up: Roll into a tortilla with shredded lettuce for a portable lunch.

Frequently Asked Questions (FAQ)

How long will the salad stay good in the fridge?

I keep this salad for up to 48 hours. The fruit and avocado will soften, and the texture will change, so eat it sooner if you want peak freshness.

Can I use frozen shrimp?

Yes. Thaw the shrimp completely, pat them dry, and adjust boiling time slightly. Frozen shrimp can release extra water, so dry them well before cooking.

Do I have to use both mango and pineapple?

Nope. Use one or the other if you prefer. Mango gives a creamier sweetness; pineapple adds more acidity. Prefer tangy? Go pineapple-heavy.

Can I make this ahead of time for a party?

You can prep components ahead — chop fruit, mix lime and spices, and cook shrimp — but combine them no more than an hour before serving for best texture.

Conclusion

This Mango Pineapple Shrimp Salad delivers bright, balanced flavors, cooks fast, and looks like you tried way harder than you did. It works as a light dinner, a party dish, or a cheeky taco filler. Want inspiration from another take on the combo? Check out Mango Pineapple Shrimp Salad – Averie Cooks for a slightly different spin and more photo eye candy.

If you make this, please drop a comment and a rating — I read every one and I genuinely want to know whether you used serrano and regretted nothing. 😄