Raspberry Shrimp Salad

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Summer is the perfect time for salads!  They made a tasty main dish, and best of all they are easy to make ahead and have waiting after a busy day.  This Raspberry Shrimp Salad is a simple and cool supper for summer.

A plate of salad with shrimp and avocado.

I made a simple vinagrette dressing for this using Raspberries, oil and vinegar, but you could make the recipe even simpler by purchasing a Raspberry Dressing.  But even with making your own dressing this can be on the table (or in the refrigerator) in less than 15 minutes.

Yield: 4

Raspberry Shrimp Salad

A plate of salad with shrimp and avocado.
Prep Time 15 minutes
Total Time 15 minutes


  • 1/2 lb shrimp
  • 4 cup salad greens
  • 1 mango
  • 1 avocado
  • 1/4 cup red onion
  • 6 oz raspberries
  • 1 Tablespoon balsamic vinegar
  • 1/2 teaspoon mustard powder
  • 3 Tablespoon olive oil
  • 3 Tablespoon water


  1. Heat a small frying pan and cook the shrimp for 2 minutes on each side until pink.
  2. While the shrimp cooks chop the mango, avocado and onion.
  3. Take the shrimp off the heat and put aside.
  4. Combine 1/3 c. raspberries with the vinegar, mustard, olive oil and water in a blender and puree.
  5. Top the salad greens with the mango, avocado, onion and shrimp. Drizzle the dressing over top and serve.


Nutrition facts are estimates.

Nutrition Information:



Amount Per Serving: Calories: 290Saturated Fat: 2gCholesterol: 142mgSodium: 457mgCarbohydrates: 18gFiber: 6gSugar: 8gProtein: 14g


A salad with shrimp, avocado and raspberries.


Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

25 thoughts on “Raspberry Shrimp Salad”

  1. 5 stars
    What a fantastic Salad, I just love the Shrimp and Raspberry combination, this will be delicious! Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen


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