Bright, fresh, and bursting with flavor, this shrimp and mango stack is the ultimate effortless showstopper. Sweet mango, tender shrimp, and creamy avocado are layered into a colorful tower, drizzled with zesty lime-chive dressing, and topped with microgreens for the perfect fresh bite – ready in just 15 minutes.

There are some recipes that just feel like sunshine. You know the ones – they’re fresh, colorful, light, and instantly lift your mood the moment you take a bite. This shrimp and mango stack is exactly that kind of dish. It’s fresh from start to finish, with the natural sweetness of ripe mango, the tender bite of shrimp, and the creamy richness of avocado – all tied together with a bright, zesty lime-chive dressing.

It’s one of those recipes that looks like you spent hours preparing it, but really, it comes together in about 15 minutes. And honestly? It might be one of the most elegant dishes you can make with so little effort.

This is the appetizer I pull out when I want to impress without stress. It’s my go-to when it’s too hot to turn on the stove, when I want something light but still satisfying, or when I just want to treat myself to something a little fancy in the middle of the day.

The best part? You don’t need any special skills, just fresh ingredients and a few minutes of prep time. And yet… it’s the kind of recipe that makes people say, “Wow. You made this?”

The Story Behind the Stack

Like many of my best recipes, this one was born on a day when I wasn’t planning to create anything new. I had cooked shrimp in the fridge (left over from a pasta the night before), a mango that had reached that perfect ripeness – the kind where it’s soft enough to release its juice but still holds its shape – and a couple of avocados that were practically calling my name.

It could have been a quick toss-it-all-in-a-bowl salad. That would have been fine, but not memorable. I wanted something a little more special.

I remembered a brunch years ago at a little seaside café where they served their salads as perfect little towers. The presentation was striking – same simple ingredients, but stacked neatly into a shape that made you stop and look before taking a bite.

So I decided to stack mine too. Mango at the bottom for stability, shrimp in the middle, avocado on top. I whisked together a quick dressing with lime juice, chives, and a touch of red pepper flakes, drizzled it over the top, and sprinkled on a few microgreens for good measure.

When I set it down on the table, I actually laughed – it looked like something from a restaurant menu, the kind of thing you might see in a glossy food magazine. And when I took the first bite, I knew it was going into my “make again and again” collection.

Why This Combination Works Every Time

There’s a reason these flavors feel like they were made for each other:

• Mango brings the sweetness and juiciness that makes every bite refreshing.
• Shrimp adds a savory, briny note that balances the fruit.
• Avocado gives the creamy, buttery texture that makes the whole thing luxurious.
• Lime-Chive Dressing ties it together with acidity, herbal freshness, and just enough heat from the red pepper flakes.
• Microgreens (optional but recommended) give that finishing pop of color and a light peppery bite.

It’s a perfect balance of sweet, salty, creamy, and tangy, with a touch of heat. Every bite tastes complete.

Ingredient Spotlight – Picking the Best

Shrimp

If you can, buy large-sized shrimp. They’re small enough to chop into bite-sized pieces but still meaty enough to stand out in the stack. You can use fresh or frozen – just make sure they’re peeled and deveined.

If you’re cooking shrimp from raw, do it quickly in salted boiling water for 2–3 minutes until they’re just pink, then immediately drop them into an ice bath. This keeps them tender and prevents overcooking.

Mango

Ripe mango is key here. Look for fruit that yields slightly to gentle pressure and has a fruity aroma near the stem. Avoid mangoes that are rock-hard or overly soft and mushy. If your mango is underripe, you can let it sit at room temperature for a few days.

Avocado

You want avocados that are ripe but not mushy – soft enough to be creamy but firm enough to hold their shape when diced. A gentle press near the stem should give slightly without feeling squishy.

Olive Oil

Use a good extra virgin olive oil here. The dressing is simple, so the quality of the oil will really shine. This is the time to use your favorite one for dipping bread.

Chives

Fresh chives are delicate and mild, giving a soft onion note without overpowering the other flavors. If you can’t find them, the green tops of scallions work well.

The Art of the Stack

If you’ve never made a layered dish before, don’t worry – it’s easier than it looks. You’ll want a metal ring mold for the cleanest shape, but you can improvise. The cleaned rim of a large can works, or even a section cut from a plastic water bottle.

The order matters:

1. Mango goes at the bottom for a sturdy base.
2. Shrimp sits in the middle for that pop of color.
3. Avocado tops it off for a creamy finish.

Press gently between each layer to help it hold its shape, then lift the mold slowly. The first time you do it, you’ll probably feel a little suspense – will it hold? And when it does, you’ll want to call someone over to admire it before you eat.

Serving Suggestions

I’ve served this shrimp and mango stack in so many ways – as an appetizer before a seafood dinner, as a light lunch with crusty bread, even as part of a brunch spread with sparkling rosé.

It pairs beautifully with:

• Crisp white wines like Sauvignon Blanc or Pinot Grigio.
• Rosé with citrusy or berry notes.
• Sparkling water with lime for a non-alcoholic option.

You can plate it individually for each guest or make 1 large stack for a shareable platter.

Make-Ahead Tips

The dressing can be made up to a day ahead and stored in the fridge. Mango and shrimp can be prepped a few hours in advance. Avocado is best cut just before serving, but if you must prep it early, toss it with lime juice to slow browning. Assemble the stack right before serving for the best look.

Fun Variations

• Spicy Shrimp Stack – Add chili oil or sriracha to the shrimp for more heat.
• Tropical Mix – Use a combo of mango and pineapple for the base.
• Herb Swap – Try cilantro instead of chives for a different aromatic note.
• Crunch Factor – Sprinkle toasted sesame seeds or crushed pistachios between layers.

Health & Nutrition Notes

This dish isn’t just delicious – it’s also nutrient-rich.

• Shrimp is high in protein and low in calories.
• Mango provides vitamin C and antioxidants.
• Avocado is packed with heart-healthy monounsaturated fats.
• Olive oil adds healthy fats that support brain health.

It’s proof that healthy food doesn’t have to be boring!

Frequently Asked Questions

Do I have to use a ring mold?
No – you can serve it deconstructed in a shallow bowl.

Can I use frozen mango?
Fresh is best for texture, but if using frozen, thaw completely and pat dry to avoid excess moisture.

Can I make this vegetarian?
Yes – swap shrimp for diced cucumber and chickpeas for a hearty plant-based version.

More to Try

Salmon & Avocado Tartar Stack (No-Cook Appetizer)

Avocado and Smoked Salmon Stack

Goat Cheese & Fig Stack with Prosciutto and Hot Honey

Gorgonzola, Fig & Honey Stack 

Cajun Shrimp Cheesecake