What can I use instead of shrimp?

Use another seafood like salmon, halibut, or octopus to keep the original flavor. Or cut chicken breasts into chunks and marinate them instead.

How long should I marinate shrimp?

It’s best to marinate the shrimp for at least 30 minutes before cooking them. This allows the shrimp to soak in all those delicious flavors.

What other ways can I cook the shrimp?

This shrimp is made in a saute pan, but you can cook them in an air fryer, or grill them. Any of these methods will make delicious shrimp.

Can you make shrimp with salsa ahead of time?

You can definitely make this shrimp and salsa ahead of time. For the shrimp, make it only one day ahead because shrimp are best when they’re fresh. Make the salsa up to three days in advance of when you want to serve it. In fact, the longer the ingredients have to get to know each other, the more flavorful the salsa will be. Be sure to add the avocado right before serving so it doesn’t turn black in the fridge.

Shrimp with Mango Salsa

Description

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.

Ingredients

Units Scale

Shrimp

3/4 cup fresh cilantro leaves, packed
3/4 cup fresh basil leaves
1 green onion, roughly chopped (green + white parts)
2 garlic cloves
4 Tbsp. olive oil, plus extra for cooking shrimp
2 Tbsp. fresh lemon juice
2 Tbsp. fresh lime juice
1/2 tsp. kosher salt
Freshly ground black pepper, to taste
1 1/2 lbs. large shrimp (31/40), deveined and peeled
Rice, for serving

Salsa

2 ripe mangoes, diced
1 avocado, pitted and diced
1/2 red bell pepper, seeded and diced (about 1/2 cup)
3 green onions, chopped (about 1/3 cup)
1/4 cup chopped cilantro
1 jalapeño, seeded and minced
2–4 Tbsp. fresh lime juice
Kosher salt and freshly ground black pepper, to taste

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Instructions

Shrimp

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.

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.

Notes

Leftovers: Store leftover shrimp and salsa in separate airtight containers for up to 3 days.

Nutrition

Serving Size:
Calories: 398
Sugar: 13.9 g
Sodium: 366.3 mg
Fat: 20.7 g
Carbohydrates: 21.6 g
Protein: 36.5 g
Cholesterol: 273.7 mg