Heat vegetable oil in a large skillet over medium-high heat.
Cook shrimp until opaque, 4 to 6 minutes.
In a large salad bowl, combine arugula, cooked shrimp, sliced avocado, diced mango, and sliced red onion.
Make the dressing: In a jar, combine olive oil, lime juice, a pinch of sugar, and a pinch of cumin.
Secure the lid and shake well.
Toss the dressing with the salad.
Notes / Tips / Wine Advice:
Serving Tip:Serve immediately to enjoy the freshness of the mango and avocado.Wine Advice:A crisp Sauvignon Blanc or a light-bodied Pinot Grigio would complement the tropical flavors of this salad.