MEXICAN SEAFOOD SAUTé WITH AVOCADO-MANGO SALSA
Provided by Jill Silverman Hough
Categories Tequila Sauté High Fiber Cinco de Mayo Dinner Mango Avocado Summer Party Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For salsa:
- Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.
- For seafood:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
- Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.
- Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
- Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
- What to drink:
- Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy.
SHRIMP WITH AVOCADO-MANGO SALSA
Provided by Marge Perry
Categories High Fiber Backyard BBQ Dinner Lunch Mango Shrimp Avocado Spinach Summer Healthy Couscous Self Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
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.
MANGO SHRIMP SALSA RECIPE
Mango Shrimp Salsa is fresh, vibrant and so delicious with sweet summer vibes from the mangos.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 155 kcal, Carbohydrate 18 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
SHRIMP WITH MANGO SALSA
Shrimp with mango salsa is a zesty dish made from scratch with fresh ingredients. It's the perfect lunch or dinner recipe for hot summer days.
Provided by Katya
Categories Main
Time 25m
Yield 4
Number Of Ingredients 19
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.
Nutrition Facts : Calories 398 calories, Sugar 13.9 g, Sodium 366.3 mg, Fat 20.7 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 21.6 g, Fiber 5.4 g, Protein 36.5 g, Cholesterol 273.7 mg
MANGO PINEAPPLE SHRIMP SALAD
With tropical fruit, avocado, red onion, lime juice, cilantro, and plump JUICY shrimp, this EASY 15-minute recipe will become a new FAVORITE!! Healthy and light with an assortment of wonderful flavors in every bite!!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 17m
Number Of Ingredients 11
Steps:
- Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
- While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
- Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.
Nutrition Facts : Calories 300 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 217 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 674 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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.
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4.9/5 (9)Total Time 1 hrCategory Appetizer
- Cut the cooked and peeled shrimp into bite sized pieces. You can also leave them whole if you prefer.
- Mix the cooked shrimp with the diced mango, diced red onions, diced hot peppers, chopped cilantro, lime juice (save 2-3 tablespoons of lime juice for the onion curtido salsa), orange juice and salt to taste. Refrigerate and let marinate for about 30 minutes to 1 hour.
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From howsweeteats.com
5/5 (8)Category AppetizerCuisine AmericanTotal Time 30 mins
- Combine the shrimp, tomatoes, mango, jalapeño, avocado and cilantro in a large bowl. Toss with the fresh lime juice and a big pinch of salt and pepper. Stir and taste, adding more salt and pepper if necessary.
- You can make this a few hours ahead of time - just wait to add the avocado until right before serving.
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5/5 (21)Category Main DishesServings 12Total Time 40 mins
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SHRIMP COUSCOUS FOIL PACKS WITH MANGO AVOCADO SALSA ...
From cookingclassy.com
5/5 (3)Total Time 32 minsCategory Main CourseCalories 554 per serving
- Cut 8 sheets of 14 by 12-inch heavy duty aluminum foil. Layer two sheets of foil per packet, with each sheet of foil going opposite directions for each (so you should have 4 packets total).
- In a bowl toss together couscous and broth and season lightly with salt, divide couscous among each packet placing it over spinach.
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From jocooks.com
4.6/5 (27)Calories 72 per servingCategory Appetizer, Snack
- Melt the butter in a skillet over medium-high heat. Add the shrimp to the skillet, season with salt and pepper and cook on both sides until the shrimp turns pink, should not take more than 2 minutes for the first side and 1 minute for the second side. Drizzle the lemon juice all over the shrimp and toss.
- Remove the shrimp from the skillet and chop into small pieces. Add chopped shrimp to a large bowl.
- In another small bowl whisk together the dressing ingredients and pour over the salsa. Toss everything together well.
GRILLED SHRIMP TACOS WITH MANGO AVOCADO SALSA | GLUTEN ...
From joyfulhealthyeats.com
5/5 (1)Total Time 20 minsCategory DinnerCalories 222 per serving
- Preheat grill to medium high heat, about 375-400 degrees F. (I used a grill pan to contain everything)
- To a small bowl add diced mango, avocado, red onion, cilantro, jalapeno, red wine vinegar, lime juice and salt. Gently stir ingredients together until everything is mixed. Set aside.
- To small bowl add cumin smoked paprika, ancho chili powder, garlic powder and 1/8 teaspoon of salt. Mix together.
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5/5 (2)Category Dinner, Main CourseCuisine American, Gluten Free, Keto, MexicanCalories 88 per serving
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- In a medium bowl, toss all ingredients together until combined. Season to taste with salt and pepper. Serve with Shrimp Skewers and anything else coming off the grill. It’s a delicious topping for any protein and, of course, with chips!
SPICY SHRIMP STACKS WITH MANGO SALSA - THE GIRL ON BLOOR
From thegirlonbloor.com
4.7/5 (60)Total Time 40 minsCategory Appetizer, Main CourseCalories 353 per serving
- In a rice cooker or in a small saucepan, cook sticky rice for the time accorded on package directions (usually 15-20 min).
- Meanwhile, mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce.
- Use a 1 or 2 cup measuring cup to spoon ingredients. NOTE: I used a 2 cup measuring cup and it was the perfect size for dinner - you can use a 1 cup measuring cup to make 4 stacks that are better suited to be served as an appetizer. Spoon mango salsa into measuring cup until a there is a thin layer, then spread the avocado mixture overtop. Layer with shrimp, then strips of nori, then sticky rice.
- Press down hard, then trace with a knife all the way around the measuring cup to loosen mixture. Tap on the top of the measuring cup very hard, dumping onto a plate, careful to make sure mixture remains in tact.
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4.6/5 (11)Total Time 45 minsCategory Healthy Cauliflower Rice RecipesCalories 387 per serving
- Combine mango, avocado, bell pepper, jalapeño, scallion, cilantro, 1 tablespoon oil, lime juice and 1/4 teaspoon salt in a medium bowl.
- Heat 1 tablespoon oil, coconut milk and the remaining 1/4 teaspoon salt in a large nonstick skillet over medium-high heat. Add the cauliflower and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl and stir in coconut flakes. Wipe out the pan.
- Toss shrimp with chili powder and cumin. Add the remaining 1 tablespoon oil and the shrimp to the pan. Cook over medium heat, stirring occasionally, until just cooked through, 3 to 4 minutes. Serve the shrimp and cauliflower rice with the salsa.
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Ratings 7Calories 236 per servingCategory Sandwiches, Burgers & Wraps
- In a medium-size bowl, mix together olive oil, chili powder, cumin, salt and garlic powder. Toss shrimp in this mixture until all shrimp are coated. Cover bowl with plastic wrap and place in fridge for at least 20 minutes or up to 24 hours.
- When ready to cook, heat a skillet or a grill pan over medium-high heat until hot. If you don’t have a nonstick skillet, you may wish to add 1/2 - 1 tablespoon oil to the pan before adding shrimp. Remove shrimp from marinade and cook on the hot pan until cooked through, about 4-5 minutes, flipping once.
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From honestcooking.com
Estimated Reading Time 3 mins
- Prepare the Mango Salsa. In a medium sized bowl, combine the salsa ingredients. Set aside to allow the flavors to meld together.
- Heat a large sauté pan over medium high heat and add the olive oil and butter. When the oil begins to shimmer and the butter is melted and slightly foaming, add the shrimp and garlic. Cook the shrimp and garlic for 2 to 3 minutes or until almost cooked through.
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From thepeacheepear.com
Estimated Reading Time 5 mins
- Place your shrimp in a large bowl and pat dry, Add olive oil, lime juice, pink salt, black pepper, garlic powder and paprika. Stir shrimp making sure it's well coated with spices.
- Start assembling skewers using skewer sticks and having 5 shrimp per stick. If you're using wooden sticks remember to soak them for at least an hour before assembling skewers.
- Grill your skewers on medium-high heat until shrimp starts to turn pink and opaque. About 2-3 minutes per side. Remove from grill and set to the side.
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5/5 (6)Total Time 20 minsCategory Appetizer, MainCalories 185 per serving
- Add the shrimp and cook for 3-4 minutes, stirring occasionally until shrimp are pink and opaque.
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5/5 Total Time 35 minsCuisine AmericanCalories 390 per serving
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4/5 (9)Servings 4
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From natashaskitchen.com
4.9/5 (21)Total Time 15 minsCategory Easy
- Chop cooked shrimp and transfer to a large mixing bowl. Squeeze lime juice over shrimp, stir and let marinate while you chop the rest of your ingredients.
- Dice cucumber and add to the bowl (don't stir until all the ingredients are in). Dice tomatoes and add to the bowl, then add finely diced onion. Top with avocado and finally the chopped cilantro.
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From fitlivingeats.com
5/5 (1)Category DinnerServings 4Total Time 35 mins
- Whisk together the first five ingredients in a medium bowl until combined and pour into ziploc bag.
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5/5 (2)Calories 500 per servingServings 4
- To prepare salmon, heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add fish to pan, and cook for 9 minutes or until the fish flakes easily when it is tested with a fork, turning once.
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- Combine the salad greens, juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and avocado wedges in a large bowl; toss gently to combine. Arrange a salmon fillet on each of 4 plates; top each with 1/2 cup salsa and 1 1/2 cups salad mixture.
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