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This Mango Salsa Shrimp combines sweet, juicy mango with plump, garlicky shrimp for a vibrant and easy meal. It’s ready in under 20 minutes and feels luxurious without the fuss. The contrast between warm shrimp and cool salsa makes this dish a standout.

Why You’ll Love This Mango Salsa Shrimp

Quick & Flavorful: Sweet, spicy, tangy, and savory in one bite, faster than takeout.
Versatile Serving: Great as an appetizer, over rice, or on a salad.
Fancy Yet Simple: Bright colors and fresh ingredients look restaurant-worthy.
Crowd-Pleasing: Delivers on taste and presentation every time.

Ingredients & Tools

1 lb large raw shrimp, peeled and deveined
2 ripe but firm mangoes, diced
1/2 red onion, finely chopped
1 jalapeño, minced (seeds removed for less heat)
1/4 cup fresh cilantro, chopped
1 lime, juiced (about 2 tbsp)
2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp smoked paprika
Salt and black pepper to taste

Tools: A sharp chef’s knife, cutting board, medium mixing bowl, large skillet

Notes: Use ripe but firm mangoes to hold their shape. Don’t skip the smoked paprika—it adds depth.

Nutrition (per serving)

Calories:	245 kcal
Protein:	24 g
Fat:	7 g
Carbs:	22 g
Fiber:	3 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Choosing your mangoes. Look for mangoes that give slightly to gentle pressure and have a fragrant smell near the stem. If they’re too soft, they’ll turn mushy in the salsa.
To devein or not to devein? I highly recommend taking the extra minute to devein the shrimp—it improves the texture and appearance, making for a more enjoyable bite.
Don’t skip the resting time. Letting the mango salsa sit for 10-15 minutes after mixing allows the flavors to meld and the onions to mellow out slightly.
Control your heat level. The jalapeño seeds and membranes hold most of the heat. For a mild salsa, remove them completely. For more kick, leave some in!

How to Make Mango Salsa Shrimp

Step 1: Start by prepping your mango salsa. In a medium bowl, combine the diced mango, red onion, jalapeño, and cilantro. Squeeze the lime juice over everything and toss gently to combine. You’ll notice the colors immediately start to look vibrant together. Season with a pinch of salt, give it another stir, and then set it aside to let the flavors get to know each other.

Step 2: Pat your shrimp completely dry with paper towels—this is crucial for getting a nice sear instead of them steaming in the pan. In a small bowl, toss the dried shrimp with the minced garlic, smoked paprika, and a good pinch of salt and black pepper. Make sure each shrimp is evenly coated with the seasoning.

Step 3: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering (you can test it by flicking a tiny drop of water—if it sizzles, you’re good), add the shrimp in a single layer. Don’t overcrowd the pan; cook in batches if necessary. You should hear a satisfying sizzle as they hit the hot surface.

Step 4: Cook the shrimp for about 2-3 minutes per side, until they turn pink and opaque with a slight golden-brown sear on the edges. Avoid the temptation to move them around too much—letting them sit ensures that beautiful crust forms. They cook quickly, so keep an eye on them!

Step 5: Remove the shrimp from the skillet immediately to prevent overcooking. To serve, you can either plate the shrimp and spoon the mango salsa over the top, or gently fold the salsa into the warm shrimp right in the skillet for a slightly softer, infused result. Either way, it’s best served right away while the shrimp are still warm.

Storage & Freshness Guide

Fridge: Store shrimp and salsa separately in airtight containers for up to 2 days.
Freezer: Freeze cooked shrimp (without salsa) for up to 1 month. Thaw in fridge before reheating.
Reviving: Reheat shrimp gently in a skillet; refresh salsa with a squeeze of lime.

Serving Suggestions

Complementary Dishes

Cilantro-lime rice — The fresh, zesty rice acts as a perfect neutral base that soaks up all the delicious juices from the shrimp and salsa.
Simple green salad with a lime vinaigrette — It adds a crisp, refreshing element that lightens the whole meal and complements the tropical notes.
Warm tortillas or plantain chips — Perfect for scooping up any leftover salsa and shrimp, making the meal interactive and fun.

Drinks

A crisp Sauvignon Blanc — Its citrusy notes and bright acidity cut through the richness of the shrimp and mirror the lime in the salsa beautifully.
Classic mango mojito (virgin or spiked) — It doubles down on the mango flavor and the mint adds a lovely, cooling contrast.
Sparkling water with lime — Sometimes simplicity is best; the bubbles cleanse the palate between bites of the flavorful shrimp.

Something Sweet

Coconut sorbet — The creamy, tropical flavor continues the theme and provides a light, refreshing finish to the meal.
Dark chocolate-dipped mango slices — It’s an easy, elegant dessert that feels special and echoes the main ingredient.
Key lime pie bars — The tangy citrus is a classic pairing with seafood and provides a delightful, zingy endnote.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp go from perfectly tender to rubbery in a matter of seconds. The moment they curl into a “C” shape and turn opaque, they’re done. I’ve messed this up before too, and it’s a tough lesson!
Using overripe, mushy mangoes. They’ll make your salsa soupy and lack the fresh texture that makes this dish so appealing. A firm-but-ripe mango holds its dice perfectly.
Skipping the step of drying the shrimp. Any excess moisture will cause the shrimp to steam instead of sear, and you’ll miss out on that lovely caramelized flavor.
Not letting the salsa rest. Rushing this means the sharpness of the raw onion won’t have time to mellow, and the flavors won’t blend as harmoniously.

Expert Tips

Tip: For an extra layer of flavor, add a teaspoon of honey or agave to your mango salsa. It enhances the natural sweetness of the mango and balances the acidity from the lime perfectly.
Tip: If you’re using frozen shrimp, thaw them overnight in the refrigerator in a colander set over a bowl. This is the gentlest method and prevents them from becoming waterlogged.
Tip: Want to make it ahead? You can prepare the mango salsa up to 4 hours in advance and store it covered in the fridge. Cook the shrimp just before serving for the best texture.
Tip: For a beautiful presentation, use a ring mold to create a neat bed of rice on the plate, arrange the shrimp around it, and top with a generous mound of the vibrant salsa.

FAQs

Can I use frozen mango for the salsa?
You absolutely can, especially when fresh mangoes aren’t in season. Just make sure to thaw the frozen mango chunks completely and pat them dry with a paper towel to remove excess moisture before dicing. This will prevent your salsa from becoming too watery. The flavor will still be great, though the texture might be a tad softer than with a fresh, firm mango.

How do I know when the shrimp are cooked perfectly?
Look for visual and textural cues. Perfectly cooked shrimp will be pink all over and have curled into a loose “C” shape. If they’ve curled into a tight “O”, they’re likely overdone. The flesh should be opaque and feel firm but still springy to the touch. They continue to cook a little after you take them off the heat, so err on the side of slightly underdone.

What can I use instead of jalapeño for less spice?
For a very mild heat, you can use a poblano pepper, which is much milder than a jalapeño. For zero heat, a small diced bell pepper (red or orange are nice for color) works wonderfully. It will still give you that fresh, crunchy element without any spiciness at all.

Is it okay to marinate the shrimp beforehand?
You can marinate the shrimp in the garlic, paprika, and a splash of olive oil for 15-30 minutes in the fridge, but I wouldn’t go much longer. The lime juice in a marinade can start to “cook” the shrimp (like in ceviche), making the texture mushy once they hit the pan. A short marinade is fine, but it’s not strictly necessary for great flavor.

Can I grill the shrimp instead of pan-searing?
Yes, grilling adds a wonderful smoky flavor! Just toss the seasoned shrimp in a little extra oil to prevent sticking and grill them over medium-high heat for 2-3 minutes per side. Using a grill basket for smaller shrimp can make the process much easier and prevent them from falling through the grates.

Mango Salsa Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mexican, fusion

Servings 4

Total Time 20 minutes

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Make this easy Mango Salsa Shrimp recipe in just 20 minutes! A perfect blend of sweet and savory flavors for a quick, impressive meal. Get the recipe now!

Ingredients

For the Shrimp and Salsa

1 lb large raw shrimp (peeled and deveined)
2 ripe but firm mangoes (diced)
1/2 red onion (finely chopped)
1 jalapeño (minced (seeds removed for less heat))
1/4 cup fresh cilantro (chopped)
1 lime (juiced (about 2 tbsp))
2 cloves garlic (minced)
1 tbsp olive oil
1/2 tsp smoked paprika
Salt and black pepper (to taste)

Instructions

01
Start by prepping your mango salsa. In a medium bowl, combine the diced mango, red onion, jalapeño, and cilantro. Squeeze the lime juice over everything and toss gently to combine. You’ll notice the colors immediately start to look vibrant together. Season with a pinch of salt, give it another stir, and then set it aside to let the flavors get to know each other.
02
Pat your shrimp completely dry with paper towels—this is crucial for getting a nice sear instead of them steaming in the pan. In a small bowl, toss the dried shrimp with the minced garlic, smoked paprika, and a good pinch of salt and black pepper. Make sure each shrimp is evenly coated with the seasoning.
03
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering (you can test it by flicking a tiny drop of water—if it sizzles, you’re good), add the shrimp in a single layer. Don’t overcrowd the pan; cook in batches if necessary. You should hear a satisfying sizzle as they hit the hot surface.
04
Cook the shrimp for about 2-3 minutes per side, until they turn pink and opaque with a slight golden-brown sear on the edges. Avoid the temptation to move them around too much—letting them sit ensures that beautiful crust forms. They cook quickly, so keep an eye on them!
05
Remove the shrimp from the skillet immediately to prevent overcooking. To serve, you can either plate the shrimp and spoon the mango salsa over the top, or gently fold the salsa into the warm shrimp right in the skillet for a slightly softer, infused result. Either way, it’s best served right away while the shrimp are still warm.