Nutrition information coming soon.
Combine the dressing ingredients in a mixing bowl. Whisk together and set aside in the fridge while you prep the rest of the salad.
Add the shrimp, avocado, and mango to a large mixing bowl. Pour the dressing on top and carefully fold in using a rubber spatula. Be gentle so you don’t break up the avocado.
Place the shrimp salad in a pretty serving bowl, cover and refrigerate. Because the avocado will oxidize with time, it’s best to serve this salad within 1-2 hours.
Serve the salad with an assortment of accompaniments. Good options include: sturdy crackers, tortilla chips, butter lettuce leaves, and small slider buns. A scoop of the chilled salad is also nice on a bed of dressed field greens.