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Fiery Shrimp Salad
salads sides

Fiery Shrimp Salad

Salad doesn’t have to be bland. Add a little heat to shrimp with McCormick® Fiery Seasoning. Cool cucumbers, mango and creamy avocado balance it all out. Recipe & Photo Credit: Tasty.
  • 20m

    prep time

  • 10m

    Cook Time

  • 14



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  • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • 6 tablespoons fresh lime juice, divided
  • 1 pound 16/20 count shrimp, peeled and deveined
  • 1/4 cup mayonnaise
  • 2 teaspoons McCormick® Tasty Seasoning Kit, plus more for garnish
  • 1 teaspoon Dijon mustard
  • 1 medium shallot, minced
  • 1 small jalapeno, seeded and minced
  • 1/4 cup chives, thinly sliced, plus more for garnish
  • 1 cup diced cucumber
  • 1 cup diced mango, plus more, sliced, for garnish
  • 1 medium avocado, pitted and diced
  • 1/2 teaspoon freshly ground black pepper
  • 6 green lettuce leaves, washed


  • Bring a large pot of water with 2 tablespoons salt and 1/4 cup lime juice to a low boil over medium heat. Working in batches of about 6, poach the shrimp until they are firm, opaque, and have a ‘C’ shape but are not tightly curled. The internal temperature should read 145˚F (63˚C). Transfer the cooked shrimp to the refrigerator to cool completely.

  • In a medium bowl, mix together the mayonnaise, remaining 2 tablespoons lime juice, Fiery Spice Blend, Dijon, shallot, jalapeño, and chives.

  • Cut the cooled shrimp into 1/2-inch pieces. Toss in the dressing to coat, then fold in the cucumber, mango, and avocado. Season with the remaining teaspoon of salt and the pepper.

  • Serve the shrimp salad in the lettuce leaves. Garnish with chives, mango slices, and more Fiery spice blend, if desired. Serve cold.

  • Enjoy!

Nutrition information (per Serving)



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