Spicy Caribbean Shrimp with Mango and Avocado Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sautéed shrimp tossed in a spicy seasoning served alongside a fresh mango and avocado salad for a light, tropical dish. This caribbean-inspired seafood ready in about 16 minutes pairs large shrimp peeled and deveined, cayenne pepper, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 4.3 (15 ratings) Prep: 10 min Cook: 6 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, toss 1 lb large peeled shrimp with 1/2 tsp cayenne pepper, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add seasoned shrimp and sauté for 2-3 minutes per side until pink and opaque.
  3. Step 3: In a separate bowl, combine 1 medium diced ripe mango, 1 medium diced ripe avocado, 1/2 diced red bell pepper, 2 tbsp fresh lime juice, and 2 tbsp chopped cilantro. Toss gently to combine.
  4. Step 4: Serve the spicy shrimp on a plate alongside the mango and avocado salad for a refreshing balance of heat and sweetness.

Frequently asked questions

How long does Spicy Caribbean Shrimp with Mango and Avocado Salad take to make?

Total time is about 16 minutes (10 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Caribbean Shrimp with Mango and Avocado Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Spicy Caribbean Shrimp with Mango and Avocado Salad?

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 Spicy Caribbean Shrimp with Mango and Avocado Salad 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.

What goes well with Spicy Caribbean Shrimp with Mango and Avocado Salad?

Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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