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Mango Shrimp Salsa

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Mango Shrimp Salsa
2010-05-13 Appetizer
5 77

A mixture of shrimp, mango, corn, jalapeno, tomato and avocado makes a zingy dip for chips, fish or chicken.

  • Servings: 25


2 Tbsp Olive Oil
1 Tbsp Fresh Crushed Garlic
20 Raw Shrimp, peeled and cubed
1 tsp Fresh Crushed Ginger
2 Large Mangos, small dice
1 Small Sweet Onion, finely chopped
1 Small Jalapeno, seeded and finely chopped
1 Large Tomato, chopped
2 Hass Avocados, cubed
1 cup Canned or Fresh Corn, drained
¼ cup Finely Chopped Fresh Cilantro
Juice of 2-3 Lemons
Salt & Pepper, to taste


In a medium skillet, heat oil and garlic until garlic becomes fragrant. Add shrimp, ginger and a pinch of salt and pepper. Cook 2-3 minutes on medium heat until shrimp are pink, then let cool. In a medium bowl, add mango, onion, jalapeno, tomato, avocado, corn, cilantro, lemon juice, shrimp and drippings from pan. Mix all together, then add salt and pepper to taste.

Helpful Tips:

My favorite way to serve this dip is with tortilla chips, as an appetizer, but it is very versatile. It may also be served over tacos or makes a tasty and colorful garnish for Mexican style rice, chicken, seafood, etc.