Mango Salsa Shrimp Recipe

Shrimp: Peeled and deveined, these are the main protein of the dish.

Mango: Diced, it adds a sweet and tangy flavor to the salsa.

Red bell pepper: Diced, it provides a crunchy texture and a mild sweetness.

Red onion: Finely chopped, it adds a sharp and slightly spicy flavor.

Jalapeño: Seeded and minced, it gives a mild heat to the salsa.

Cilantro: Chopped, it adds a fresh, citrusy note.

Lime juice: Adds acidity and brightness to the salsa.

Olive oil: Used for cooking the shrimp, it adds a rich flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

When preparing the shrimp, make sure they are thoroughly dried with a paper towel before cooking. This helps achieve a better sear and prevents them from steaming in the skillet. Additionally, to enhance the flavor, consider marinating the shrimp in a bit of lime juice and olive oil for about 15 minutes before cooking. This will infuse the shrimp with a zesty kick that complements the mango salsa perfectly.

• shrimp - Substitute with chicken breast: Chicken breast can be diced and cooked similarly to shrimp, providing a different but still delicious protein option.

• mango - Substitute with pineapple: Pineapple offers a similar tropical sweetness and juicy texture that complements the salsa.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell pepper has a similar sweetness and crunch, maintaining the salsa's vibrant color and texture.

• red onion - Substitute with green onion: Green onion provides a milder onion flavor and adds a fresh, crisp element to the salsa.

• jalapeño - Substitute with serrano pepper: Serrano pepper has a similar heat level and flavor profile, making it a good alternative for adding spice.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro for those who dislike its taste.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor, brightening the salsa.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good alternative for cooking the shrimp.

• salt - Substitute with soy sauce: Soy sauce adds a salty, umami flavor that can enhance the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness with a slightly different flavor profile, maintaining the dish's seasoning.

• To store the mango salsa, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. The flavors meld beautifully over time, making it even more delicious the next day.

• For the shrimp, allow them to cool completely before storing. Place them in a separate airtight container and refrigerate. They can be kept for up to 2 days. Reheat gently in a skillet over medium heat to avoid overcooking.

• If you want to freeze the shrimp, arrange them in a single layer on a baking sheet and freeze until solid. Transfer the frozen shrimp to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

• The mango salsa is best enjoyed fresh, but if you must freeze it, place it in a freezer-safe container. Note that the texture may change slightly upon thawing. Freeze for up to 1 month and thaw in the refrigerator before serving.

• When reheating the shrimp, avoid using the microwave as it can make them rubbery. Instead, reheat in a skillet with a touch of olive oil over medium heat until warmed through.

• To maintain the vibrant flavors of the mango salsa, add a squeeze of fresh lime juice after thawing or just before serving. This will revive the zestiness and make it taste freshly made.

• If you have leftover cilantro, wrap it in a damp paper towel and store it in a plastic bag in the refrigerator. This will keep it fresh for up to a week, ready to be used in other dishes or as a garnish.

• For meal prep, consider storing the shrimp and mango salsa separately in portioned containers. This makes it easy to grab and go for a quick lunch or dinner, ensuring the shrimp stays succulent and the salsa remains crisp.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil to the skillet.
  3. Place the leftover shrimp in the skillet and cook for about 2-3 minutes, stirring occasionally until heated through.
  4. Add the mango salsa during the last minute of reheating to warm it slightly without losing its fresh texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the shrimp on a baking sheet in a single layer.
  3. Cover the shrimp with aluminum foil to prevent them from drying out.
  4. Bake for about 10 minutes or until the shrimp are heated through.
  5. Serve with the mango salsa on top or on the side.

• Microwave Method:

  1. Place the shrimp in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes, checking and stirring halfway through.
  4. Add the mango salsa after microwaving to keep it fresh and vibrant.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the simmering water.
  3. Add the shrimp to the steamer basket and cover with a lid.
  4. Steam for about 3-4 minutes or until the shrimp are heated through.
  5. Serve immediately with the mango salsa.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the shrimp in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and cook for about 15 minutes.
  4. Remove the shrimp from the bag and serve with the mango salsa.

• Mixing bowl: A large bowl used to combine the mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice.

• Skillet: A flat-bottomed pan used to cook the shrimp over medium-high heat.

• Spatula: A tool used to flip the shrimp in the skillet to ensure even cooking.

• Cutting board: A surface used for dicing the mango, red bell pepper, and finely chopping the red onion and jalapeño.

• Chef's knife: A sharp knife used for dicing and chopping the ingredients.

• Measuring cups: Tools used to measure out the red bell pepper, red onion, and cilantro.

• Measuring spoons: Tools used to measure the lime juice, olive oil, salt, and black pepper.

• Tongs: A tool used to handle and turn the shrimp in the skillet.

• Serving platter: A dish used to present the cooked shrimp topped with mango salsa.

Prep ingredients in advance: Dice the mango, red bell pepper, and red onion ahead of time and store them in separate containers.

Use pre-cooked shrimp: Opt for pre-cooked, peeled, and deveined shrimp to cut down on cooking time.

Minimize chopping: Use a food processor to quickly chop the cilantro and jalapeño.

Batch cooking: Cook a larger batch of shrimp and store leftovers for future meals.

Ready-made salsa: Consider using store-bought mango salsa if you're in a pinch.