Description
A refreshing and vibrant Mango Shrimp Salsa that’s perfect as a light appetizer or party snack. This no-cook recipe combines juicy mangoes, creamy avocados, and tender shrimp tossed with fresh lime juice, jalapeños, red onion, and cilantro for a sweet, tangy, and slightly spicy flavor. Serve it chilled with tortilla chips for a crowd-pleasing treat.
Ingredients
Scale
Seafood
- 1 lb cooked shrimp (medium, peeled & deveined)
Fruits & Vegetables
- 2 mangos, peeled, pitted and diced
- 2 avocados, peeled, pitted and diced
- 1/2 red onion, finely diced
- 1/2 bunch cilantro, chopped
- 2 jalapeños, finely diced
Others
- 3 limes, juiced (about 2/3 to 3/4 cup juice)
Instructions
- Prepare the shrimp: Once shrimp are fully thawed, rinse them gently and pat dry thoroughly using several paper towels. Coarsely chop the shrimp and place into a large mixing bowl. Squeeze the juice of 3 limes directly over the shrimp, stir to coat evenly, and allow the shrimp to marinate while you prepare the rest of the ingredients.
- Add fruits: Pit, peel, and dice 2 mangos and add them to the bowl with the shrimp. Next, peel, pit, and dice 2 avocados and add these to the bowl as well.
- Incorporate vegetables and herbs: Finely dice 2 jalapeños and 1/2 red onion and chop 1/2 bunch of cilantro. Add all to the shrimp, mango, and avocado mixture. Stir gently to combine all ingredients thoroughly without mashing the avocado.
- Serve: Serve the mango shrimp salsa immediately with tortilla chips or chill for 30 minutes before serving to allow flavors to meld further.
Notes
- This recipe requires no additional cooking—the shrimp must be pre-cooked and thawed.
- Adjust the amount of jalapeño based on your preferred level of spiciness.
- For the freshest taste, consume the salsa within 1 day as avocado and shrimp are best fresh.
- Lime juice not only adds flavor but also helps prevent avocado from browning.
- Great served chilled or at room temperature.
