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    Home » Recipes » Main Course - Dinner Salads

    By Carol Published: Jul 5, 2022 Modified: Jul 5, 2022 | This post may contain affiliate links. Please read my disclosure.

    Shrimp Mango Avocado Butter Lettuce Salad with Sweet Chili Vinaigrette

    Jump to Recipe
    5 from 2 votes
    30 minutes

    Here's a fresh, flavorful, healthy and easy dinner salad that's perfect for a light summer meal! Best of all, cool and crunchy Shrimp Mango Avocado Butter Lettuce Salad with Sweet Chili Vinaigrette is practically no-cook!

    Butter Lettuce Salad with Shrimp, Mango and Avocado on round platter with serving utensils.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • Why This Recipe is a Keeper!
    • How to Make Shrimp Mango Avocado Butter Lettuce Salad with Sweet Chili Vinaigrette:
      • Recipe Ingredients:
      • Ingredient Notes:
      • Step-By-Step Instructions:
    • Chef Tips and Tricks:
    • Frequently Asked Questions:
    • Serve with:
    • More main course/dinner salads you'll love!
    • Shrimp Mango Avocado Butter Lettuce Salad with Sweet Chili Vinaigrette
      • Equipment
      • Ingredients  1x2x3x
        • Vinaigrette
        • Salad
      • Instructions 
        • Vinaigrette
        • Salad
      • Notes
      • Nutrition

    Why This Recipe is a Keeper!

    Butter lettuce is a lovely sweet salad green that works well for everyday meals. Because it often still has the roots attached, it tends to stay fresh in your refrigerator for weeks.

    In this healthy salad recipe, tender butter lettuce serves as the base for shrimp, mango, avocado, red onion, hot or sweet peppers and a Thai-inspired sweet chili vinaigrette for a flavorful nearly no-cook summer dinner.

    This Shrimp Mango Avocado Butter Lettuce Salad with Sweet Chili Vinaigrette is pretty much everything! It's:

    • Super flavorful!
    • Easy with minimal prep work.
    • Practically no-cook and totally no-cook if you use purchased cooked shrimp.
    • Versatile! Because it's butter lettuce, this salad is easily transformed into lettuce wraps.
    • Healthy without a lot of oil!

    Let's make it!

    Butter Lettuce Salad with Shrimp, Mango and Avocado on blue background with vinaigrette and lime wedges.

    How to Make Shrimp Mango Avocado Butter Lettuce Salad with Sweet Chili Vinaigrette:

    Recipe Ingredients:

    Here’s everything you’ll need to make this shrimp, mango and avocado butter lettuce salad recipe along with how to prep the ingredients. See the recipe card below for the exact quantities.

    Ingredients for salad in glass bowls.
    Ingredients for salad in glass bowls.

    Ingredient Notes:

    • Shrimp: Use wild-caught shrimp if at all possible. Full disclosure: The shrimp shown in the photo are farmed shrimp that my husband purchased by mistake because they were labeled very nicely: "No preservatives, no hormones, no additives." But, they were still farmed shrimp. Using them only reaffirmed my resolve to only buy and consume wild-caught shrimp because of the rubbery texture farmed shrimp tend to have.
    • Mango: There are numerous varieties of mangoes. The most common types found at most grocery stores are "Haden" and "Tommy Atkins." To determine ripeness, gently squeeze the mango.  A ripe mango will give slightly and will sometimes have a fruity aroma at its stem end.
    • Hot or Sweet Peppers: The peppers shown are Fresno chiles which can be pretty spicy. If you don't like hot and spicy, used diced red bell pepper or thinly sliced mini peppers.
    • Butter / Bibb / Boston Lettuce: Butter lettuce is a type of lettuce that also includes Bibb and Boston. Although it doesn't have a buttery flavor, it has a sweet, mild flavor. The loose, round heads are often sold in a plastic shell with the roots still attached to preserve freshness. Because the roots usually are still attached, be sure to rinse the heads before using.
    • Rice Vinegar: This mild Asian vinegar is sometimes referred to as rice wine vinegar, however, they are two different ingredients. Both will work in this recipe.
    • Sweet Chili Sauce: This sweet, tangy and spicy condiment can be found in the international aisle of your grocery store.

    Step-By-Step Instructions:

    • Gather and prep all the ingredients.
    • Make the sweet chili vinaigrette first. Combine the vinaigrette ingredients in a food processor or blender and process until smooth.
    • Taste and adjust seasoning if desired.
    • MAKE AHEAD: Can be made one day ahead of time and refrigerated.
    Ingredients for Sweet Chili Vinaigrette in food processor before being pureed.
    Sweet Chili Viniagrette in food processor after being pureed.
    • Bring a small pot of water to a boil. Add salt and black pepper.
    • Add the shrimp and cook for 30 seconds to 1 minute or just until the shrimp is firm, pink and cooked through.
    • Drain in a sieve or colander and run under cold running tap water to cool the shrimp quickly.
    • MAKE AHEAD: Shrimp can be cooked one day ahead of time and refrigerated.
    Uncooked shrimp in glass bowl.
    Cooked shrimp in glass bowl.
    • Assemble the salad: Place the butter lettuce on a platter and top it with the shrimp, mango, avocado, red onion and sweet or hot pepper. Garnish with cilantro sprigs and lime wedges.
    Butter Lettuce Salad with Shrimp, Mango and Avocado on platter with serving utensils.
    • Drizzle on the sweet chili vinaigrette or let each diner add as desired.
    Spoonful of salad dressing poured over salad.
    • This butter lettuce salad can also be assembled on individual plates and the vinaigrette passed separately.
    • Or, keep the shrimp warm and enjoy as a wrap.

    Chef Tips and Tricks:

    • Mango flesh can be slippery. The easiest way to dice a mango is to slice it down from the stem end on the two somewhat flat sides avoiding the large pit. Then, take a sharp paring knife and make cuts in the mango flesh in two directions. Use the dull end of the chef’s knife or paring knife to remove the already diced flesh from the mango skin. Like this...
    How to easily dice a mango.
    • If you need to peel and devein shrimp, the quickest way I have found to do that is to:
      • Use kitchen shears to cut the shell. Without setting the shears down in between handling each individual shrimp (in other words–do ALL the cutting first), cut the top shell of all the shrimp up to the tail part, allowing the tip of the shear to slit an opening as you cut to enable removal of the vein.
      • Then, under gently running tap water, separate the shell where you cut with the shears then remove the vein, the shell and the legs.
      • You may wish to leave part of the tail on for presentation purposes.
      • You can also use a paring knife but I find kitchen shears to be less clumsy.
    Butter Lettuce Salad with Shrimp, Mango and Avocado with vinaigrette and lime wedges.

    Frequently Asked Questions:

    What is butter lettuce?

    Butter lettuce (which includes Bibb and Boston lettuce) has tender leaves with a very mild, flavor. Because of the mild flavor, it's an excellent addition to salads, sandwiches and butter lettuce leaves are perfect for wraps when eating low-carb. Butter lettuce is known for its small, round, loosely formed heads with soft, textured leaves.

    Can I make this lettuce salad with shrimp ahead of time?

    The sweet chili vinaigrette can be made 1 day ahead of time and refrigerated. The shrimp can be cooked 1 day ahead of time and also refrigerated.

    What other lettuce can I use for a shrimp avocado mango salad?

    Almost any lettuce can be substituted but the best lettuce would be red leaf lettuce because it has tender leaves similar to butter lettuce.

    Serve with:

    • Cold Thai Cucumber Avocado Soup with Cucumber Relish
    • Chilled Cantaloupe Soup
    • Roasted Brussels Sprouts with Thai Green Curry Butter

    More main course/dinner salads you'll love!

    • Italian Chopped Salad with Chicken
    • Vietnamese Chicken Salad with Spicy Lime Ginger Dressing
    • Vietnamese Spring Roll Salad
    • French Lentil Salad

    Get all my Main Course / Dinner Salad recipes at: Main Course and Dinner Salads - From A Chef's Kitchen

    Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more!

    Butter Lettuce Salad with Shrimp, Mango and Avocado on platter with serving utensils.

    Shrimp Mango Avocado Butter Lettuce Salad with Sweet Chili Vinaigrette

    5 from 2 votes
    By: Carol | From A Chef's Kitchen
    A fresh, flavorful, healthy and easy dinner salad that's perfect for a light summer meal! Best of all, cool and crunchy Shrimp Mango Avocado Butter Lettuce Salad with Sweet Chili Vinaigrette is practically no-cook!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 25 mins
    Cook Time 5 mins
    Total Time 30 mins
    Course Main Course / Dinner Salads
    Cuisine Thai
    Servings 4
    Calories 521 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Glass Mixing Bowls
    • Food Processor

    Ingredients
      

    Vinaigrette

    • 1 large mango - peeled, pitted and diced
    • 2 large limes - juiced (approximately ¼ cup)
    • 1 tablespoon minced ginger
    • 2 cloves garlic - minced
    • ½ cup chopped cilantro
    • ½ cup sweet chili sauce
    • ⅓ cup rice vinegar
    • ¼ cup canola oil
    • Salt and freshly ground black pepper - if needed, to taste

    Salad

    • 1 pound large shrimp (16-20 count) - peeled and deveined, tail removed if desired
    • 1 teaspoon salt
    • Freshly ground black pepper - to taste
    • 1 head butter, Bibb or Boston lettuce - separated into leaves
    • 1 large mango - peeled, pitted and cubed
    • 2 large avocados - peeled, pitted and sliced
    • Red onion - thinly sliced
    • 1 Fresno chile - or mini sweet red peppers, sliced
    • Cilantro sprigs - for garnish
    • Lime wedges - for serving

    Instructions
     

    Vinaigrette

    • Combine the first 8 ingredients in a food processor or blender. Process until smooth. Season to taste with salt and black pepper if needed.

    Salad

    • Bring a small saucepan of water to a boil. Add salt and black pepper.
    • Drop the shrimp into the boiling water and cook 1-2 minutes or until the shrimp is pink and cooked through. Drain in a colander and rinse with cold tap water to cool.
    • Place greens on a platter. Top with shrimp, mango, avocado, chiles, cilantro and lime wedges. Pass dressing on the side.

    Notes

    Can also use purchased, cooked shrimp.  The shrimp can also be grilled.
    Whether you remove the tail or leave it on is up to you. The presentation is prettier with the tail, but the diner has to use a little more effort.
    MAKE AHEAD:  The sweet chili vinaigrette can be made 1 day ahead of time and refrigerated.  The shrimp can be cooked 1 day ahead of time and also refrigerated.

    Nutrition

    Serving: 1 | Calories: 521kcal | Carbohydrates: 47g | Protein: 20g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 1556mg | Potassium: 981mg | Fiber: 10g | Sugar: 32g | Vitamin A: 3079IU | Vitamin C: 76mg | Calcium: 118mg | Iron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

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