Sweet mango, tender salmon, and juicy shrimp come together in this fresh and flavorful dish. The combination of rich seafood, bright fruit, creamy avocado, and a zesty lime dressing creates a meal that feels light yet satisfying.
It is quick enough for a weeknight dinner but colorful enough to serve when you’re entertaining. Serve it over rice, quinoa, greens, or simply enjoy it as a fresh seafood salad.
Ingredients
For the Seafood
- 2 salmon fillets, about 5–6 ounces each
- 8 ounces shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ teaspoon chili powder, optional
- 1 tablespoon fresh lime juice
For the Mango Salad
- 1 large ripe mango, peeled and diced
- 1 avocado, diced
- ½ small red onion, finely diced
- ½ cup cucumber, diced
- ½ red bell pepper, diced
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, finely chopped, optional
For the Lime Dressing
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
1. Season the Seafood
Pat the salmon and shrimp dry with paper towels.
Place them in separate bowls.
Drizzle with olive oil and season with paprika, garlic powder, onion powder, black pepper, salt, and chili powder if using.
Finish with a squeeze of fresh lime juice.
2. Cook the Salmon
Heat a large skillet over medium heat.
Place the salmon skin-side down if the fillets have skin.
Cook for approximately 4–5 minutes, then carefully turn and cook for another 3–5 minutes, depending on thickness.
The salmon should reach 145°F (63°C) in the thickest part and flake easily with a fork.
Transfer to a plate and let it rest briefly.
3. Cook the Shrimp
Using the same skillet, add the seasoned shrimp.
Cook for about 2–3 minutes per side, or until the shrimp are opaque and cooked through.
Avoid overcooking because shrimp can become rubbery.
4. Prepare the Mango Salad
In a large bowl, combine the diced mango, avocado, red onion, cucumber, bell pepper, cilantro, and jalapeño if using.
Gently toss so the avocado doesn’t become mashed.
5. Make the Dressing
In a small bowl, whisk together the lime juice, olive oil, honey, Dijon mustard, garlic, salt, and black pepper.
Taste and adjust the lime juice or seasoning according to your preference.
6. Combine
Pour the dressing over the mango mixture.
Gently toss until everything is lightly coated.
7. Serve
Place the mango salad onto serving plates.
Add the cooked salmon and shrimp.
Garnish with additional cilantro and lime wedges.
Serve immediately.
Serving Ideas
This dish can be enjoyed in several ways.
Salmon, Shrimp & Mango Bowls
Serve everything over steamed jasmine rice, brown rice, or quinoa.
Fresh Seafood Salad
Place the mango mixture over mixed greens and top with sliced salmon and shrimp.
Tropical Tacos
Flake the salmon and add it with shrimp and mango salsa to warm tortillas.
Light Summer Plate
Serve the seafood and mango salad alongside grilled vegetables for a fresh, low-fuss meal.
Helpful Tips
Choose a ripe but firm mango: It should have some give when gently pressed but shouldn’t be mushy.
Don’t overcook the seafood: Salmon should be moist and flaky, while shrimp should be opaque and firm.
Cut the mango evenly: Small cubes make every bite more balanced.
Add the avocado last: This helps prevent it from becoming bruised or mashed.
Adjust the heat: Add jalapeño or chili flakes if you enjoy spicy food.
Use fresh lime juice: It gives the dressing a much brighter flavor than bottled juice.
Easy Variations
Coconut-Lime Version
Add a little unsweetened shredded coconut to the mango salad and serve with coconut rice.
Spicy Mango Seafood
Add extra jalapeño and a pinch of cayenne to the seafood seasoning.
Creamy Lime Dressing
Replace half of the olive oil in the dressing with plain Greek yogurt for a creamy version.
Tropical Fruit Salad
Add diced pineapple or papaya along with the mango.
Storage
For the best texture, store the seafood and mango salad separately.
Refrigerate cooked salmon and shrimp promptly in airtight containers and use within 3–4 days.
The mango-avocado mixture is best eaten the same day because the avocado can brown and soften.
Final Thoughts
Salmon, Shrimp & Mango is a delicious combination of savory seafood and naturally sweet tropical fruit. The richness of salmon and shrimp pairs beautifully with juicy mango, creamy avocado, crisp vegetables, and tangy lime dressing.
Whether served as a colorful bowl, fresh salad, or seafood taco filling, this recipe brings plenty of fresh flavor to the table without requiring complicated preparation.