Coriander Mango Shrimp Parfait
Layered Shrimp, Mango, Avocado, and Lime Yogurt
Tender shrimp, ripe mango, avocado, and coriander layer with tangy lime yogurt and quinoa for a bright, Indian-inspired parfait.
About This Recipe
Coriander Mango Shrimp Parfait brings together sweet mango, tender shrimp, creamy yogurt, and a sharp lime dressing in layers that look as good as they taste. Quinoa gives the dish enough substance for a light lunch, while avocado and pistachios add two different kinds of richness. Each spoonful moves from cool and creamy to bright, juicy, and pleasantly crunchy.
The word parfait usually suggests a dessert, but here it describes the layered way the ingredients are served. The format is especially useful for a warm-weather meal because the shrimp can be cooked ahead while the fruit and herbs stay fresh. Clear glasses make the colors visible, though small bowls are just as practical for dinner or a relaxed gathering.
Coriander, also called cilantro in many American kitchens, is a familiar flavor in Indian chutneys, marinades, and fresh garnishes. Its green, citrusy character gives the mango a savory edge and keeps the yogurt from tasting heavy. Mango and seafood also make a natural coastal pairing, since fruit and acid can balance the gentle sweetness of shrimp.
The cooking is deliberately brief. Dry the shrimp well so they sear instead of steaming, and pull them from the skillet as soon as they turn pink and opaque and reach 145°F (63°C). The lime, honey, salt, and pepper dressing can be mixed while the pan is hot, so the active work stays close to the 25-minute prep and 30-minute cooking estimate.
Build the layers only after the shrimp have cooled for a few minutes. The quinoa and coriander yogurt form a soft base, mango adds a juicy middle, and red onion keeps the flavors lively. Add avocado, coconut, and pistachios at the end so they retain their color and texture rather than disappearing into the creamy layer.
Serve the parfaits with a crisp cucumber salad, warm flatbread, or a simple citrus slaw if you want a fuller table. The assembled portions are best eaten right away, while the cooked shrimp and quinoa can be refrigerated separately for three to four days. Keep the avocado and pistachios for the final assembly, then finish with fresh coriander and a last squeeze of lime.
Ingredients
- 1 lb shrimp, peeled and deveined (450g)
- 2 cups mango, diced (300g)
- 1 cup Greek yogurt (240g)
- 1 tablespoon fresh coriander, chopped (15g)
- 1 tablespoon lime juice (15mL)
- 1 teaspoon honey (5g)
- 1/2 teaspoon salt (3g)
- 1/4 teaspoon black pepper (1g)
- 1/2 cup cooked quinoa (90g)
- 1/4 cup diced red onion (40g)
- 1 avocado, diced (200g)
- 1/4 cup coconut flakes (25g)
- 1/4 cup pistachios, chopped (30g)
Step-by-Step Instructions
- Cook the shrimp Pat the shrimp dry and cook them in a lightly heated skillet over medium-high heat for 2 to 3 minutes per side, until pink, opaque, and at least 145°F (63°C) at the thickest point.
- Mix the lime dressing Whisk the lime juice, honey, salt, and black pepper in a small bowl until the honey dissolves.
- Make the coriander yogurt Stir the Greek yogurt, chopped coriander, and half of the diced avocado together in a medium bowl until creamy.
- Cool and chop the shrimp Transfer the cooked shrimp to a plate and let them cool briefly, then chop them into bite-size pieces.
- Start the layers Spoon the cooked quinoa into the bottom of four serving glasses or small bowls.
- Add yogurt, mango, and shrimp Layer the coriander yogurt, diced mango, and chopped shrimp over the quinoa, keeping the layers distinct.
- Add the onion Scatter the diced red onion over the shrimp and add another thin layer of the coriander yogurt.
- Finish the fresh layers Top with the remaining avocado and coconut flakes, then drizzle with the lime dressing.
- Add the crunch Finish each parfait with chopped pistachios and a few coriander leaves if available.
- Serve Serve immediately while the shrimp are tender and the mango, avocado, and pistachios are bright and fresh.
Nutrition Per Serving
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 522 kcal | 26% |
| Protein | 28 g | 56% |
| Total Fat | 28 g | 36% |
| Saturated Fat | 8 g | 40% |
| Carbohydrates | 49 g | 18% |
| Fiber | 10 g | 36% |
| Sugars | 22 g | 24% |
| Sodium | 700 mg | 30% |
Nutrition is an estimate based on the listed ingredients and four servings.
Storage & Reheating
Refrigerate cooked shrimp and quinoa within two hours at 40°F (4°C) or below and use them within 3 to 4 days. Store the components separately in shallow airtight containers so the mango, avocado, yogurt, and pistachios keep their texture.
Assemble the parfaits close to serving for the best color and crunch. If you want leftovers warm, heat the shrimp separately over low heat until hot throughout, then add the cool layers after reheating.
Practical Cooking Notes
Pat the shrimp dry before they hit the skillet. Surface moisture makes steaming more likely and can keep the shrimp from browning.
Cool the shrimp briefly and spoon each layer gently into the glasses. This keeps the mango, yogurt, and quinoa visible and prevents the parfait from becoming watery.
Add avocado, pistachios, coconut, and fresh coriander at the last minute. A final squeeze of lime wakes up the creamy layer without making it taste sugary.
Troubleshooting
The shrimp are rubbery.
Likely cause: They stayed in the skillet after reaching doneness.
Fix: Cook by color and temperature, then remove them promptly at 145°F (63°C). Let them cool on a plate rather than in the hot pan.
The parfait looks watery.
Likely cause: The yogurt or fruit released liquid into the layers.
Fix: Use thick plain yogurt, drain very juicy mango, and add the lime dressing just before serving rather than several hours ahead.
The avocado is browning.
Likely cause: The cut avocado was exposed to air before assembly.
Fix: Toss it with a little lime juice and keep it covered in the refrigerator. Add it to the glasses only when you are ready to serve.
Frequently Asked Questions
Can I prepare the mango and shrimp components ahead of time?
Yes. Cook and cool the shrimp, dice the mango, and prepare the quinoa up to one day ahead, then refrigerate each component separately in airtight containers. Assemble the parfaits close to serving so the avocado stays green and the pistachios remain crisp.
How do I keep the shrimp from becoming rubbery?
Pat the shrimp dry and cook them over medium-high heat for about 2 to 3 minutes per side, depending on size. Remove them as soon as they are pink, opaque, and 145°F (63°C) in the thickest part, because extra time makes shrimp firm and chewy.
Is there a good substitute for Greek yogurt for a dairy-free version?
Use plain, unsweetened coconut yogurt or almond-based yogurt in the same amount. Choose a thick variety so the layers hold their shape, and taste the lime dressing before adding extra honey because some dairy-free yogurts are sweeter.
What can I serve alongside the parfait for a complete meal?
A crisp cucumber salad, citrus-fennel salad, warm flatbread, or lightly dressed greens all work well. Choose a side with freshness and crunch so it supports the mango and shrimp without adding another rich sauce.
Cook Next & Build the Technique
Equipment
- Large skillet
- Small bowl for the lime dressing
- Medium bowl for the yogurt mixture
- Chef's knife and cutting board
- Heatproof spatula
- Four serving glasses or small bowls
- Measuring cups and spoons