Summer Solstice Mango and Avocado Salsa with Grilled Shrimp

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

Bright and tropical mango avocado salsa paired with smoky grilled shrimp for a vibrant summer dish. This latin american-inspired seafood ready in about 30 minutes blends peeled and deveined large shrimp, small, finely diced red bell pepper, finely minced red onion 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 250 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: 20 min Cook: 10 min Serves 4 Latin American cuisine 250 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Serve the grilled shrimp atop a bed of the mango and avocado salsa chilled or at room temperature.

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Frequently asked questions

How long does Summer Solstice Mango and Avocado Salsa with Grilled Shrimp take to make?

Total time is about 30 minutes (20 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 Summer Solstice Mango and Avocado Salsa with Grilled Shrimp?

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 Summer Solstice Mango and Avocado Salsa with Grilled Shrimp?

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 Summer Solstice Mango and Avocado Salsa with Grilled Shrimp 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 Summer Solstice Mango and Avocado Salsa with Grilled Shrimp?

Latin American 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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