Fresh Mango Shrimp Salsa
A vibrant and refreshing dish that perfectly balances sweet and savory flavors, ideal for summer gatherings or as a delightful appetizer.
Equipment
- Mixing Bowl
- Medium-sized Pot
Ingredients
Ingredients
- 1 lb Fresh Shrimp, peeled and deveined Opt for medium to large shrimp for a satisfying bite.
- 1 medium Mango, diced Ensure the mango is ripe but firm.
- 0.5 medium Red Onion, finely chopped Adds depth and color to the salsa.
- 1 small Jalapeño Pepper, seeded and diced Adjust based on your spice preference.
- 1 handful Fresh Cilantro, roughly chopped Adds a refreshing herbal note.
- 1 tbsp Lime Juice, freshly squeezed Essential for brightness and acidity.
- 1 pinch Salt Enhances all the flavors.
- 1 dash Black Pepper, freshly cracked Adds warmth and complexity.
- 1 tbsp Extra Virgin Olive Oil Helps to marry the ingredients.
Instructions
- Begin by preparing the shrimp. In a medium-sized pot, bring water to a gentle boil. Add the shrimp and cook for about 2-3 minutes or until they turn pink and opaque. Remove the shrimp from the pot and transfer them to an ice bath to stop the cooking process.
- While the shrimp cools, dice the mango and place it into a mixing bowl.
- Chop the red onion and add it to the bowl with the mango, mixing gently.
- Finely dice the jalapeño and add it to the mixing bowl.
- Chop the cilantro and add it to the mixture.
- Once the shrimp has cooled, chop it into bite-sized pieces and add it to the bowl.
- Squeeze the juice of one lime over the mixture and stir gently to combine.
- Season with salt and black pepper to taste, then drizzle olive oil over the mixture and stir to combine.
- Let the salsa sit for at least 15 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature with tortilla chips, grilled fish, or as a taco topping.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 2 days.