Coconut-Lime Shrimp with Mango Avocado Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A bright and zesty Whole30 seafood dish featuring coconut milk-poached shrimp served with a fresh mango and avocado salsa. This whole30-inspired whole30 (whole30, gluten free) ready in about 20 minutes blends pound large shrimp, peeled and deveined, full-fat coconut milk, tablespoons freshly squeezed lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Whole30 cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan over medium heat, combine 1 cup full-fat coconut milk, 3 tablespoons lime juice, 1 teaspoon grated fresh ginger, and 1/2 teaspoon sea salt. Bring to a gentle simmer.
  2. Step 2: Add 1 pound peeled and deveined large shrimp to the simmering coconut milk mixture. Poach the shrimp gently for 3-4 minutes until they turn pink and opaque. Remove shrimp with a slotted spoon and set aside.
  3. Step 3: In a medium bowl, combine 1 medium diced ripe mango, 1 medium diced ripe avocado, 1/2 small finely diced red bell pepper, 2 tablespoons finely diced red onion, 1/4 cup chopped fresh cilantro, and 1 small minced jalapeño if using. Season with the remaining 1/2 teaspoon sea salt and toss gently.
  4. Step 4: Serve the warm poached shrimp topped with the fresh mango avocado salsa, garnished with extra cilantro if desired.

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Frequently asked questions

How long does Coconut-Lime Shrimp with Mango Avocado Salsa take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Coconut-Lime Shrimp with Mango Avocado Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Coconut-Lime Shrimp with Mango Avocado Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Lime Shrimp with Mango Avocado Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut-Lime Shrimp with Mango Avocado Salsa whole30?

Yes — this recipe is tagged whole30, gluten free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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