Shrimp and Mango Adobado Salad with Roasted Corn and Avocado Salsa

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  • Level: Intermediate
  • Total: 2 hr 15 min
  • Prep: 50 min
  • Inactive: 1 hr
  • Cook: 25 min
  • Yield: 4 servings
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For the salad:

Wooden skewers

4 garlic cloves

1 teaspoon coarse salt

2 teaspoons ground cumin

1 teaspoon dried oregano

2 teaspoons sweet paprika

Freshly ground black pepper

Pinch cayenne pepper (or more if you're brave!)

1 cup freshly squeezed grapefruit juice

2 limes, juiced

2 tablespoons extra-virgin olive oil

2 pounds jumbo shrimp, peeled and deveined, tails left intact

2 large ripe and firm mangos, peeled, sliced, and cut into long wedges

For the salsa:

4 ears corn, husks and corn silk discarded

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 ripe Hass avocados, peeled, pitted, and cubed

1 lime, juiced

1 small red onion, finely chopped

1 red bell pepper, seeded and finely chopped

1 jalapeno pepper, seeded and finely minced

3 tablespoons chopped fresh cilantro or basil, plus more for garnish

2 tablespoons red wine vinegar

6 cups mixed salad greens or baby spinach


  1. Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
  2. To make the marinade:
  3. Put the garlic on a cutting board and coarsely chop. Sprinkle with coarse salt and mash the garlic into a paste with the side of the knife. Put the garlic paste in a bowl. Add the cumin, oregano, paprika, black pepper, and cayenne. Mix to combine. Stir in the grapefruit juice, lime juice, and oil. Pour out about 1/3 of the marinade and put into a small bowl. Reserve for dressing the salad.
  4. Thread the shrimp and mango onto separate skewers and put side-by-side in a baking dish. Pour the remaining marinade over the shrimp and mango; cover with plastic wrap. Put in the refrigerator and allow to marinate for about 30 minutes, flipping the skewers occasionally.
  5. To make the salsa:
  6. Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
  7. Rub the corn with 2 tablespoons of the oil and season with salt and pepper. Put the corn directly on the grill grates (or put in a baking pan if using oven method) and cook until the kernels are slightly charred on all sides, turning every couple of minutes. Remove from the heat. Using a sharp knife, carefully cut the kernels off of the cobs and put in a mixing bowl. Add the avocado, lime juice, onions, bell peppers, jalapeno, cilantro, vinegar, and remaining 1 tablespoon of oil. Season with salt and pepper.
  8. Grill (or broil) the shrimp until curled, pink and slightly charred on both sides, about 2 to 3 minutes total cooking time. Cook the mangos until grill marks appear, about 1 minute on each side.
  9. Divide the mixed greens evenly among 4 plates. Drizzle the reserved mango marinade over the greens. Top with shrimp and mango skewers and a couple of spoonfuls of the roasted corn and avocado salsa. Garnish with some chopped cilantro serve with remaining salsa on the side.

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