Mango Shrimp Salsa Food

GRILLED SHRIMP WITH MANGO SALSA

Steps:

• Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with.
• Meanwhile, preheat a grill or grill pan to medium-high heat.
• Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes.
• Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip.

MANGO SHRIMP SALSA RECIPE

Steps:

• Once shrimp are fully thawed, rinse and thoroughly pat dry with several paper towels. Coarsely chop shrimp and place them into a large mixing bowl. Squeeze the juice of 3 limes directly over the shrimp, stir and let shrimp marinate while you prep the rest of your salsa ingredients.
• Pit, peel and dice 2 mangos and add them to the bowl with shrimp. Peel pit and dice 2 avocados and add to the bowl.
• Add finely diced jalapeños, red onion and cilantro. Stir to combine and serve with tortilla chips.

LIME SHRIMP TACOS WITH MANGO SALSA

Steps:

• Combine shrimp, olive oil, garlic, and salt in a bowl. Let sit while you prepare the salsa.
• Combine tomatoes, mango, avocado, bell pepper, 3 tablespoons lime juice, chile pepper, and sugar in a bowl. Mix until salsa is evenly combined.
• Heat a large skillet over medium heat. Add shrimp; cook and stir until moisture evaporates, 3 to 5 minutes. Stir in cilantro, tequila, and 3 tablespoons lime juice.
• Serve hot shrimp and salsa over corn tortillas.

MANGO SHRIMP SALAD

Steps:

• Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

MANGO SHRIMP SALSA

Steps:

• Prepare first 6 ingredients. Place in a large bowl and mix well. Add avocados, lime juice, salt and pepper. Gently mix until combined. Chill until ready to serve.

SHRIMP WITH AVOCADO-MANGO SALSA

Steps:

• Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.

CAJUN SHRIMP TACOS WITH MANGO SALSA

Steps:

• To prepare the salsa toss all the mango salsa ingredients in a bowl and set aside until ready to assemble tacos.
• In a large skillet melt the butter on high heat. Season shrimp with cajun seasoning and add shrimp to skillet. Cook until pink, shouldn't take more than a couple minutes. Turn off heat and squeeze half a lemon over the shrimp.
• To assemble tacos, start with coleslaw mix, shrimp then salsa.

MANGO SHRIMP SALSA

Steps:

• Dice the first 3 ingredients into small pieces.
• Finely dice the jalapeño. You can add more to taste.
• Stir in remaining ingredients.
• Refrigerate for an hour before serving.
• Serve with tortilla chips, "Scoops" or on a bed of lettuce.

BLACKENED SHRIMP TACO BOWLS WITH MANGO SALSA

Steps:

• In a small bowl, combine the oregano, onion powder, garlic powder, cayenne pepper, paprika, salt and pepper. Stir well.
• Add the thawed shrimp to a colander. Drain off any excess liquid.
• Peel and devein the shrimp if they are not deveined. When peeling, I left the tails on for photo purposes, but you can remove the tails.
• In a mixing bowl, combine the prepared shrimp and the blackening spice. Make sure each shrimp is well coated.
• Grab an 11-inch non-stick skillet and spray it with cooking spray. Add 2 tablespoons of butter.
• Once the butter is melted and hot, add the shrimp. Let them cook for 3 minutes on each side. To get them crispy let them sit untouched for the full 3 minutes on each side. Only flipping once.
• Once the shrimp are cooked through, remove them from the heat and set them aside.
• Dice the shallots, cucumber, jalapeno, strawberries, mango, pineapple, and cilantro and add it to a large mixing bowl. Add the firmer ingredients to the bottom of the bowl first. So, the shallots, cucumber and jalapeno. This makes it easier to toss.
• Add the lemon juice, lime juice and pinch of salt. Gently fold everything together.
• Set the salsa aside.
• Add your warmed tortilla to the bottom of the bowl.
• Top with the cooked shrimp.
• Next, add the mango strawberry salsa
• Add whatever toppings you desire. I used cabbage, charred corn, avocado and lime wedges.

SHRIMP WITH MANGO SALSA

Steps:

• In a bowl of a food processor, combine cilantro, basil, green onions, garlic, 2 tablespoons of olive oil, lemon juice, lime juice, salt, and pepper. Pulse until the mixture is smooth.
• Place the shrimp into a large ziploc bag and pour the marinade, tossing to coat. Marinate in refrigerator for 30 minutes. While shrimp is marinating, prepare your salsa.
• Heat a large sauté pan over medium/high heat. When the pan is hot, add oil and swirl to coat. Remove the shrimp from the marinade with a pair of thongs and add to the pan. Sauté for about 3 minutes or until thoroughly cooked.
• Serve over cooked rice with a side of mango salsa.
• In a medium bowl, combine mangoes, avocado, red bell pepper, scallions, cilantro, and jalapeño. Drizzle with lime juice, season with salt and pepper, and mix well. Let stand at room temperature for about 10 minutes before serving.

GRILLED SHRIMP WITH MANGO SALSA

Steps:

• MAKE THE SALSA:.
• Combine all ingredients in a bowl.
• Set aside, so they can marry.
• TO MAKE THE SHRIMP:.
• Rinse and drain shrimp; pat dry with paper towels.
• In a bowl, combine shrimp, soy sauce and orange juice.
• Let stand 10 minutes.
• Meanwhile, prepare a grill, oiling the grill rack.
• Thread shrimp onto metal skewers (or wooden skewers that have been soaked in water for about an hour).
• Brush with oil and grill over medium heat, regularly brushing with soy mixture, 3 to 4 minutes per side, until shrimp are cooked through.
• When finished grilling, remove from skewers and place on a serving platter.

YOU'RE JUST 15 MINUTES AWAY FROM SPICY SHRIMP MANGO SALSA

Steps:

• Remove from heat and squeeze in ½ of lime juice, then set the shrimp aside and keep warm.
• Serve on its own, with cauliflower rice, as a taco or with grilled fish.

SHRIMP WITH MANGO SALSA

Steps:

• Combine all the ingredients together in a bowl. Season to taste with salt and toss together.

BACON WRAPPED MANGO SHRIMP

Steps:

• Heat broiler or non-stick grill pan to high.
• Halve mango slices and place one piece inside curve of shrimp.
• Tightly wrap shrimp and mango with bacon piece, and secure through skewer, repeat with three more shrimp.
• Repeat process with remaining shrimp and skewers.
• Brush shrimp with oil and season with salt and pepper.
• Broil or grill until bacon is crisp and shrimp is cooked through, 3 to 5 minutes per side.
• Suggestion: Add fresh jalapeño slices to mango and shrimp before wrapping with bacon.