Matchless Mango Shrimp Salsa Recipe
Indulge in a burst of tropical flavors with our Mango Shrimp Salsa. Succulent shrimp, juicy mangoes, crisp vegetables, and zesty lime juice come together in this vibrant dish. Perfect as a dip or topping, it's a refreshing and satisfying addition to any meal or gathering.
Equipment
- 1 Cutting Board
- 1 Knife
- 1 Mixing bowl
- 1 Citrus Juicer
Ingredients
- 1 pound cooked shrimp peeled, deveined, and chopped
- 2 ripe mangoes peeled, pitted, and diced
- 1 red bell pepper diced
- 1/2 red onion finely chopped
- 1 jalapeño pepper seeded and finely diced
- 1/4 cup fresh cilantro chopped
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients: peel, devein, and chop 1 pound of cooked shrimp, then peel, pit, and dice 2 ripe mangoes.
- Proceed by dicing 1 red bell pepper, finely chopping 1/2 red onion, and seeding and finely dicing 1 jalapeño pepper. Chop 1/4 cup of fresh cilantro as well.
- In a mixing bowl, combine the chopped shrimp, diced mangoes, diced red bell pepper, chopped red onion, diced jalapeño pepper, and chopped cilantro.
- Squeeze the juice of 2 limes over the mixture to add a tangy flavor.
- Season the salsa with salt and pepper according to your taste preferences.
- Gently toss all the ingredients together until they are well combined.
- For optimal flavor, refrigerate the salsa for at least 30 minutes before serving, allowing the flavors to meld together.
- Serve the Mango Shrimp Salsa chilled as a dip with tortilla chips or as a topping for grilled meats, seafood, tacos, or salads.
- Enjoy the delightful combination of flavors in this Mango Shrimp Salsa with your favorite dishes or as a stand-alone appetizer!
Notes
1. Ingredient Choices - Opt for fresh, ripe mangoes for the best flavor and sweetness. Use cooked shrimp that is peeled, deveined, and chopped for convenience. Ensure the vegetables are chopped finely to ensure even distribution of flavors.
2. Adjusting Heat - Control the spiciness by adjusting the amount of jalapeño pepper used. Remove seeds and membranes for a milder salsa. Taste the salsa as you go and add more jalapeño gradually until desired heat level is achieved.