Summer Solstice Mango and Avocado Salsa with Grilled Shrimp

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Bright and tropical mango avocado salsa paired with smoky grilled shrimp for a vibrant summer dish. This Latin American seafood recipe, ready in about 30 minutes, pairs large shrimp, ripe mango, and ripe avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 "Build a week of meals around this recipe" 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: 20 min Cook: 10 min Serves 4 Latin American cuisine 250 cal/serving

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Ingredients

16 pieces large shrimp, peeled and deveined
1 large ripe mango, diced into 1/2-inch cubes
1 medium ripe avocado, diced into 1/2-inch cubes
1 small red bell pepper, finely diced
1/4 cup red onion, finely minced
1/4 cup fresh cilantro, chopped
3 tbsp fresh lime juice
1 small jalapeño, seeded and minced
2 tbsp extra virgin olive oil, divided
1/2 tsp ground cumin
to taste sea salt
to taste freshly ground black pepper

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Instructions

Step 1: In a medium bowl, toss 16 peeled and deveined large shrimp with 1 tbsp extra virgin olive oil, 1/2 tsp ground cumin, sea salt, and freshly ground black pepper. Let marinate for 10 minutes.
Step 2: Prepare the salsa by combining 1 large diced ripe mango, 1 medium diced avocado, 1 small finely diced red bell pepper, 1/4 cup finely minced red onion, 1/4 cup chopped fresh cilantro, 3 tbsp fresh lime juice, and 1 small minced jalapeño in a bowl. Gently mix and season with sea salt to taste.
Step 3: Preheat grill to medium-high heat (around 400°F). Thread shrimp onto skewers and grill for 2-3 minutes per side until shrimp are opaque and slightly charred.
Step 4: Serve the grilled shrimp atop a bed of the mango and avocado salsa chilled or at room temperature.