A colorful display of orange-hued shrimp, diced ripe mangoes, and creamy avocado pieces are sat atop a bed of fresh romaine lettuce. It's sprinkled with shredded coconut, finely chopped herbs, and accented with thin, red pepper strips. The shrimp and salad gleam with a slight sheen of the tangy dressing.

Paleo Caribbean Shrimp and Mango Avocado Salad

Name: Paleo Caribbean Shrimp and Mango Avocado Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 lb large shrimp peeled, deveined; 2 ripe mangoes diced; 2 ripe avocados diced; 1 red bell pepper thinly sliced; 1/4 cup shredded unsweetened coconut none; 2 heads Romaine lettuce chopped; 1/4 cup extra virgin olive oil none; 2 limes zested and juiced; 2 teaspoons chili flakes none; to taste Sea salt none; 2 tablespoons coconut oil none

A vibrant, chewy, sweet-salty-spicy salad.

Category Main Course

Prep 20 minutes

Cook 10 minutes

Style Caribbean

Technique Sautéing

Diet Friendly Paleo

Daily recipe · December 10, 2023

A little about this dish

This recipe, while adhering to the Paleo dietary restrictions, bursts with vibrant flavors inspired by the Caribbean tropics. Succulent shrimp, ripe avocados, juicy mangoes and coconuts all merge, resulting in a vibrant balance between natural sweetness, savoury flavors and a hint of chilli spice.

Ingredients (for 4)

Large shrimp — 1 lb — peeled, deveined
Ripe mangoes — 2 — diced
Ripe avocados — 2 — diced
Red bell pepper — 1 — thinly sliced
Shredded unsweetened coconut — 1/4 cup — none
Romaine lettuce — 2 heads — chopped
Extra virgin olive oil — 1/4 cup — none
Limes — 2 — zested and juiced
Chili flakes — 2 teaspoons — none
Sea salt — to taste — none
Coconut oil — 2 tablespoons — none

Preparation

Step 1 — 🍳🔥🥥

Preheat a skillet over medium heat. Melt the coconut oil in the skillet.
Step 2 — 🍤🧂🍳

Add the shrimp to the skillet. Sprinkle them with sea salt and cook until they become opaque, about 2-3 minutes per side. Set them aside after cooking.
Step 3 — 🥗🥭🥑🌶️

In a large bowl, combine the cooked shrimp, diced mangoes, avocados, sliced red bell pepper, and chopped Romaine lettuce.
Step 4 — 🥣🍈🌶️🥄

In a small bowl, whisk together the olive oil, lime zest and juice, and chili flakes. Season with sea salt to taste.
Step 5 — 🥗🥣🥄

Drizzle the dressing over the salad. Mix gently until all the ingredients are combined well.
Step 6 — 🥗🥥🌴

Just before serving, sprinkle the salad with shredded coconut for a fun, tropical twist.

A final fox tip

This recipe is highly adaptable. You can substitute shrimps with grilled chicken or tofu for a protein variation. You can also add pineapple for an extra tropical twist, but remember to adhere to your dietary restrictions. The kids can help with tearing the lettuce, slicing the bell pepper with a kid-friendly knife, and combining ingredients in the bowl. Don't forget to tell them about the fun tropical origin of many ingredients - it might just get them more excited about eating salads!