Shrimp with Mango Salsa and rice - easy, fresh, Mediterranean-style dinner that you can make at home!
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!
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!
Shrimp with Mango Salsa and Rice
Ingredients
Ingredients for mango salsa and rice:
- 2 cups mango chopped in small cubes
- 1 cup black beans , canned, rinsed and drained
- ½ cup sweet corn , canned, rinsed and drained
- 1 cup tomato chopped in small cubes
- 1 bell pepper , chopped
- ¼ cup red onion minced
- ¼ 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
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon sage
- ¼ teaspoon paprika
- ¼ teaspoon oregano
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
Instructions
How to make mango salsa
- 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
- Cook rice according to package instructions.
How to cook shrimp
- Rinse the shrimp.
- 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.
- 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
- 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
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Hello Julia. I made this recipe for my daughter last night and she did her 'shoulder wiggle dance!' : ) I have a considerable amount of salsa left over. Will it freeze well?
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!
Beth, I am so glad your whole family enjoyed this recipe! Comments like yours make my day! 🙂
Bell peppers?
I saw those in the photo, too, but it's not listed in the recipe.
Yes, the bell pepper should be there! I just updated the recipe!
Stunningly beautiful meal, Julia! I am working on a recipe round-up post and will add a link to your recipe. Also, pinning!