Calypso Shrimp Salad

  • 10m

    prep time

  • 10m

    Cook Time

  • 10





  • 6 ounces whole milk greek yogurt
  • 1 lime, juiced
  • 1 tablespoon Gourmet Garden Cilantro, Stir-In Paste
  • 2 teaspoon Gourmet Garden Ginger, Stir-In Paste
  • 2 teaspoon Gourmet Garden Garlic, Stir-In Paste
  • 1 pound cooked medium shrimp, chilled
  • 1 medium avocado, diced
  • 1 medium mangos, peeled and diced

Nutrition information

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.