Mango Shrimp Salsa is fresh, vibrant and addictively delicious! The flavor profile is similar to our Avocado Shrimp Salsa with sweet summer vibes from the mangos.
Summertime is just around the corner and we love serving up summer party appetizers like Cowboy Caviar, these Cucumber Shrimp Bites or our popular Coconut Shrimp. Can you tell we love shrimp and avocados?
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Mango Shrimp Salsa Recipe:
There’s no salt in this recipe and it’s not a mistake. The fresh lime juice and cilantro adds incredible flavor and makes every ingredient in this salsa shine. The jalapeño peppers mellow out in the lime juice giving this salsa just a hint of spice.
Once you stir it up, the avocados add an irresistible creaminess. My only regret is how quickly this mango shrimp salsa disappears.
How to Pick a Mango:
Picking a good mango is similar to picking a good avocado. Color is not the best indicator of ripeness. To test mango ripeness, squeeze it gently and it should give a little bit since mangos soften as they ripen.
Selecting the Juiciest Limes:
Look for limes that have a soft and smooth surface and feel heavy for their size. Limes with rough or bump exteriors tend to have thicker skins and less juice. Pick the ones that are bright green, not yellow.
To get the most juice out of a lime, roll it on the counter under your hand, applying some pressure then use a lemon juicer. This will soften the lime and make it easier to juice.
What is the Best Shrimp for Salsa?
Look for cooked shrimp (fresh or frozen-thawed), preferably wild caught. Any size will work; small, medium, or large, since you will be coarsely chopping the shrimp. Shrimp meat also works well for this recipe and you can skip the chopping step altogether.
If you are using raw shrimp, follow this boiled shrimp tutorial, or save prep time by purchasing shrimp that are already cooked, peeled and deveined. Be sure to remove any excess water with plenty of paper towels.
Is this a Make-Ahead Mango Shrimp Salsa?
Since this salsa has no added salt, it keeps well and doesn’t become overly juicy or mushy. This salsa can be made ahead and the lime juice will keep the avocados from browning. This salsa will keep well up to 2 days in the refrigerator. Cover with plastic wrap directly over the surface of the salsa to keep the air out and refrigerate until ready to serve.
Our Most Popular Party Appetizers:
I hope this Mango Shrimp Salsa recipe becomes a new favorite for you!
Mango Shrimp Salsa Recipe
Prep Time: 20 minutes
Total Time: 20 minutes
Mango Shrimp Salsa is fresh, vibrant and addictively delicious with sweet summer vibes from the mangos.
Skill Level:
Easy
Cost to Make:
$16-$20 (varies by season)
Keyword:
mango shrimp salsa
Calories: 155 kcal
Servings: 6 as an appetizer
1
lb
cooked shrimp
(medium), peeled & deveined
2
mangos
2
avocados
1/2
red onion
finely diced
1/2
bunch cilantro
3
limes
juiced (about 2/3 to 3/4 cup juice)
2
jalapeno
finely diced
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
Mango Shrimp Salsa Recipe
Amount Per Serving
Calories 155
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 1g
5%
Sodium 6mg
0%
Potassium 476mg
14%
Total Carbohydrates 18g
6%
Dietary Fiber 6g
24%
Sugars 9g
Protein 2g
4%
Vitamin A
15.4%
Vitamin C
51.7%
Calcium
2.7%
Iron
3.7%
* Percent Daily Values are based on a 2000 calorie diet.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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