As the winter season drags on and on, prepare dishes with bright and fresh flavors. Lime and Cilantro Shrimp with Mango Avocado Salsa is reminiscent of the warmth of summer that is not far away.
With a dish that includes only a handful of ingredients, shop for the highest quality ones you can find. Shrimp is the star of the dish so it should garner the most attention when shopping. I like to use the jumbo size or 16/20 size. The 16/20 refers to the number of shrimp per pound. Therefore, 16/20 shrimp have on average 16 to 20 shrimp per pound.
The vast majority of “fresh” shrimp in the seafood case is actually the same frozen bags of shrimp in the freezer section of the grocery store or seafood market. I recommend buying “IQF” or Individually Quick Frozen shrimp. It is easy to thaw just the right amount of shrimp needed for any recipe, easy to peel and already deveined. Look for shrimp to be certified by an independent agency, such as Wild American Shrimp or the Marine Stewardship Council. They make sure that wild fisheries are well-managed and sustainable.
Including a few minutes of chopping, this dish takes about 20 minutes to prepare. A searing hot pan ensures to quickly cook the shrimp avoiding overdone, rubbery seafood. The shrimp serve as a blank canvas which gets a pop of lively flavor from garlic, lime juice and cilantro.
A cool accompaniment of Mango Avocado Salsa rounds out the dish. Peeling and dicing mango can be a chore. Save time without sacrificing quality by grabbing a bag of mango chunks from the freezer section of the grocery store. Don’t forget the lime juice as it will keep the avocado from turning brown and unappetizing. The recipe makes a nice sized batch of salsa so offer tortilla chips to scoop up the side dish. 
Cilantro and Lime Shrimp with Mango Avocado Salsa
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Cilantro and Lime Shrimp with Mango Avocado Salsa is a vibrant dish that combines seared shrimp with a refreshing salsa, perfect for bringing a taste of summer to your table.
Ingredients
Mango Avocado Salsa
- 1 12-ounce package of frozen mango chunks, thawed and diced ½-inch pieces
- 1 ripe avocado (diced in ½-inch pieces)
- Juice of 1 lime
- ¼ cup chopped cilantro
- 2 scallions white and green parts (thinly sliced)
- ½ small jalapeno (finely chopped)
- Salt to taste
For the Lime and Cilantro Shrimp
- 1 ½ pounds jumbo shrimp (peeled and deveined)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic cloves (finely chopped)
- ¼ cup chopped cilantro
- Juice of 1-2 limes (about 2 tablespoons)
- 1 lime (cut in wedges)
- Tortilla chips
Instructions
- Prepare the Mango Avocado Salsa: In a medium-sized bowl, combine the thawed mango chunks, diced avocado, juice of 1 lime, 2 tablespoons of chopped cilantro, and sliced scallions. Mix gently to combine. Set aside to allow the flavors to meld together.
- Season the shrimp with salt and pepper. Add the minced garlic and the juice of the remaining lime to the shrimp, tossing to coat evenly.
- Heat the olive oil in a large skillet over high heat. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Avoid overcrowding the pan; cook in batches if necessary.
- Remove the shrimp from the skillet and sprinkle with the remaining chopped cilantro.
- Serve the shrimp hot, accompanied by the Mango Avocado Salsa. Optionally, offer tortilla chips for scooping the salsa.
Notes
Use IQF shrimp for the best quality and ease of preparation. Thaw shrimp just before cooking to maintain freshness. Lime juice not only adds flavor but also prevents the avocado from browning. Serve with tortilla chips for a delightful appetizer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10 grams
- Sodium: 600 mg
- Fat: 12 grams
- Carbohydrates: 18 grams
- Fiber: 5 grams
- Protein: 24 grams
- Cholesterol: 150 mg
Frequently Asked Questions
What size shrimp should I use for this recipe?
For this recipe, it’s best to use jumbo shrimp or 16/20 size shrimp, which means there are 16 to 20 shrimp per pound.
How can I ensure my shrimp don’t turn out rubbery?
To avoid rubbery shrimp, use a searing hot pan to quickly cook them, ensuring they don’t overcook.
What is the best way to prepare the mango for the salsa?
Peeling and dicing mango can be time-consuming, so consider using pre-diced mango from the store to save time without sacrificing quality.
