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Shrimp and Mango Salsa

A rice bowl with flavorful jumbo shrimp and mango salsa
Print Recipe

Equipment

  • 1 Our Place Pan

Ingredients

  • For the shrimp:
  • 1 lb shrimp peeled and deveined
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp cayenne pepper adjust for spice
  • ½ tsp salt
  • ¼ tsp cumin
  • For the mango salsa:
  • 1 ripe mango diced
  • 1 ripe avocado diced
  • 1 Roma tomato deseeded and diced
  • ¼ red onion finely chopped
  • 1 jalapeño diced (optional for heat)
  • Juice of 1 lime
  • Fresh cilantro to taste
  • Salt to taste

Instructions

  • In a bowl, toss shrimp with paprika, garlic powder, cayenne, salt, and cumin. Let it marinate for about 10 minutes.
  • While the shrimp is marinating, combine mango, avocado, tomato, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix gently and set aside.
  • Heat a drizzle of olive oil in a pan over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side, until pink and cooked through. Remove from heat.
  • In a bowl, add a scoop of rice, top with shrimp and a generous spoonful of mango salsa. Finish with a lime wedge for an extra burst of flavor.