Mango Shrimp Salsa is fresh, vibrant and so delicious! The flavor profile is similar to our Avocado Shrimp Salsa with sweet summer vibes from the mangos.
Summertime is just around the corner and we love serving up summer party appetizers like Cowboy Caviar, these Cucumber Shrimp Bites or our popular Coconut Shrimp. Can you tell we love shrimp and avocados?
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Mango Shrimp Salsa Recipe:
There’s no salt in this recipe and it’s not a mistake. The fresh lime juice and cilantro adds incredible flavor and makes every ingredient in this salsa shine. The jalapeño peppers mellow out in the lime juice giving this salsa just a hint of spice.
Once you stir it up, the avocados add an irresistible creaminess. My only regret is how quickly this mango shrimp salsa disappears.
How to Pick a Mango:
Picking a good mango is similar to picking a good avocado. Color is not the best indicator of ripeness. To test mango ripeness, squeeze it gently and it should give a little bit since mangos soften as they ripen.
Selecting the Juiciest Limes:
Look for limes that have a soft and smooth surface and feel heavy for their size. Limes with rough or bump exteriors tend to have thicker skins and less juice. Pick the ones that are bright green, not yellow.
To get the most juice out of a lime, roll it on the counter under your hand, applying some pressure then use a lemon juicer. This will soften the lime and make it easier to juice.
What is the Best Shrimp for Salsa?
Look for cooked shrimp (fresh or frozen-thawed), preferably wild caught. Any size will work; small, medium, or large, since you will be coarsely chopping the shrimp. Shrimp meat also works well for this recipe and you can skip the chopping step altogether.
If you are using raw shrimp, follow this boiled shrimp tutorial, or save prep time by purchasing shrimp that are already cooked, peeled and deveined. Be sure to remove any excess water with plenty of paper towels.
Is this a Make-Ahead Mango Shrimp Salsa?
Since this salsa has no added salt, it keeps well and doesn’t become overly juicy or mushy. This salsa can be made ahead and the lime juice will keep the avocados from browning. This salsa will keep well up to 2 days in the refrigerator. Cover with plastic wrap directly over the surface of the salsa to keep the air out and refrigerate until ready to serve.
Our Most Popular Party Appetizers:
- Spinach Artichoke Dip – creamy and it always disappears fast
- Sausage Queso Dip – made with real cheese
- Spicy Guacamole – this chunky guac is on our regular rotation
- Hot Shrimp Dip – make it and watch peoples eyes light up!
- Roasted Tomato Salsa – make make huge batches and freeze
I hope this Mango Shrimp Salsa recipe becomes a new favorite for you!
Mango Shrimp Salsa Recipe
Ingredients
- 1 lb cooked shrimp, (medium), peeled & deveined
- 2 mangos
- 2 avocados
- 1/2 red onion, finely diced
- 1/2 bunch cilantro
- 3 limes, juiced (about 2/3 to 3/4 cup juice)
- 2 jalapeno, finely diced
Instructions
- Once shrimp are fully thawed, rinse and thoroughly pat dry with several paper towels. Coarsely chop shrimp and place them into a large mixing bowl. Squeeze the juice of 3 limes directly over the shrimp, stir and let shrimp marinate while you prep the rest of your salsa ingredients.
- Pit, peel and dice 2 mangos and add them to the bowl with shrimp. Peel pit and dice 2 avocados and add to the bowl.
- Add finely diced jalapeños, red onion and cilantro. Stir to combine and serve with tortilla chips.