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Pasta Chicken

Shrimp with mango salsa and rice

Published: Jun 21, 2013 | 37 Comments

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Shrimp with Mango Salsa and rice – easy, fresh, Mediterranean-style dinner that you can make at home!

Shrimp with mango salsa and rice

I’ve been working diligently this week on using up several pounds of mango I’ve had for about 2 weeks. They were not quite ripe enough, but now, after more than 2 weeks in the refrigerator, they are ready to serve their purpose! I’ve already made fish tacos, grilled salmon, seared black cod – all topped with tropical fruit salsa: I can be quite repetitive with my dinner choices. Oh well: once again I am combining seafood and tropical fruit to make this very colorful and fresh Summer dish: shrimp with mango salsa and rice!

Shrimp with mango salsa and rice

Tropical fruit salsa goes exceptionally well with all kinds of seafood, something I’ve learned in Hawaii. Making this kind of salsa is as easy as throwing together some fresh vegetables, chopped mango, pineapple or any other tropical fruit, lime juice, and some spices! You can sear the shrimp on stove top like I did below, or you could grill it using the same spices I am using in this recipe. Or, if you don’t have fresh shrimp, you can even use frozen cooked shrimp (defrosted).

Because it’s so easy, I often make this shrimp with mango salsa after a long work day – it’s very comforting and quick!

5 from 1 vote
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Shrimp with Mango Salsa and Rice
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Combine seafood and tropical fruit in this delicious weeknight dinner recipe: Shrimp with Mango Salsa and Rice!  Throw together some fresh vegetables, chopped mango, pineapple or any other tropical fruit, lime juice, and some spices!

Course: Main Course
Cuisine: Mediterranean
Servings: 4 people
Calories: 554 kcal
Author: Julia
Ingredients
Ingredients for mango salsa and rice:
  • 2 cups mango chopped in small cubes
  • 1 cup black beans , canned, rinsed and drained
  • 1/2 cup sweet corn , canned, rinsed and drained
  • 1 cup tomato chopped in small cubes
  • 1 bell pepper , chopped
  • 1/4 cup red onion minced
  • 1/4 cup cilantro fresh, chopped finely
  • 2 tablespoons lime juice freshly squeezed
  • Salt and pepper to taste
  • 1 cup rice uncooked
Ingredients for shrimp:
  • 4 tablespoons olive oil
  • 1 lb shrimp , peeled and deveined, , with tails still attached, if you want
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sage
  • 1/4 teaspoon paprika
  • 1/4 teaspoon oregano
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
Instructions
How to make mango salsa
  1. Mix all chopped ingredients for mango salsa in a large bowl, add lime juice, add salt and pepper to taste. Set aside to let the juices combine together.

Cook rice
  1. Cook rice according to package instructions.

How to cook shrimp
  1. Rinse the shrimp.

  2. Mix salt, pepper, sage, paprika, oregano, cumin, and chili powder in a medium size bowl. Add shrimp to the bowl with spices and mix and toss to coat shrimp with spices.

  3. Heat 4 tablespoons of olive oil in a large frying pan on high heat. Add shrimp, coated with spices and cook about 3 minutes on each side, until shrimp becomes red in color on each side. Remove pan from heat.

Assembly
  1. Add a small amount of cooked rice to each serving plate.  Add a small amount of mango salsa to each plate.  Top with cooked shrimp.  Top with any remaining salsa. 

Nutrition Facts
Shrimp with Mango Salsa and Rice
Amount Per Serving
Calories 554 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 285mg95%
Sodium 1036mg45%
Potassium 642mg18%
Carbohydrates 68g23%
Fiber 7g29%
Sugar 15g17%
Protein 32g64%
Vitamin A 2350IU47%
Vitamin C 82.1mg100%
Calcium 202mg20%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Beans, Dinner, Gluten Free, Mango, Recipe, Rice, Seafood recipes, Shrimp, Tomatoes, Vegetables Published: Jun 21, 2013 37 Comments

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Comments

  1. Beth

    Nov 28, 2018 at 9:40 pm

    This is a wonderful recipe! Not only delicious, but so pretty on the plate that my teenaged daughter had to take a photo of her food! The whole family commented on how much they loved it. I will probably be making this at least once a month from now on. Thank you for this recipe!

    Reply
    • Julia

      Dec 03, 2018 at 4:14 am

      Beth, I am so glad your whole family enjoyed this recipe! Comments like yours make my day! 🙂

      Reply
  2. Susan

    Apr 23, 2014 at 7:58 pm

    Bell peppers?

    Reply
    • Kristen Carter

      Jan 05, 2019 at 11:59 am

      I saw those in the photo, too, but it’s not listed in the recipe.

      Reply
      • Julia

        Jan 11, 2019 at 5:00 pm

        Yes, the bell pepper should be there! I just updated the recipe!

        Reply
  3. Stacy | Wicked Good Kitchen

    Aug 03, 2013 at 7:09 pm

    Stunningly beautiful meal, Julia! I am working on a recipe round-up post and will add a link to your recipe. Also, pinning!

    Reply
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