Mango Shrimp Salsa

Bright, zesty, and full of tropical flavor, this Mango Shrimp Salsa is the kind of dish that disappears fast. Sweet mango, tender shrimp, and a kick of lime make it both refreshing and satisfying. Whether you’re serving it with chips, piling it onto tacos, or enjoying it straight from the bowl, it’s the perfect no-fuss recipe for warm nights and casual gatherings.

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Why You’ll Love This Mango Salsa with Shrimp and Avocado

If you are craving something light, fresh, and full of flavor without spending hours in the kitchen, this Mango Shrimp Salsa is it. It comes together fast with simple ingredients and always feels impressive. Sweet mango, tender shrimp, and creamy avocado make every bite refreshing and satisfying. It is naturally gluten free, full of protein, and a great option for healthy eating. Perfect when you need an easy, delicious dish that delivers big flavor.

How to Choose the Best Mangoes for Salsa

For the best mango salsa, ripe mangoes are key. Look for mangoes that are slightly soft when you press them gently, similar to a ripe peach or avocado. The skin can be red, yellow, or green depending on the variety, so color alone is not a reliable guide. Instead, trust the feel and smell. A ripe mango will have a sweet, fruity aroma at the stem end. Avoid mangoes that are rock hard, wrinkled, or have large dark spots, as these can be underripe or overripe. If your mangoes are a little firm, leave them at room temperature for a few days to ripen fully before using.

Tips for Cutting Mango Without the Mess

Mangos can be tricky to cut because of their slippery flesh and large pit, but these simple tips make it much easier:

1. First, look at your whole mango. It is shaped like an oval, with a longer, wider side and a thinner, narrower side. The flat pit runs the same way as the wide side, from the stem end at the top to the bottom.
2. Place the mango on the cutting board with the stem facing you or away from you. Turn it so the wide sides of the mango are facing left and right, that is where the biggest sections of fruit are.
3. Starting about half an inch from the center (where the stem is), slice straight down to remove one of the large “cheeks.” If you hit the pit, just adjust your knife slightly outward. Repeat on the other side.
4. Take each cheek and score the flesh in a grid pattern, but do not cut through the skin.
5. Push the skin side inward to pop the mango cubes out, then carefully slice them off.
6. Trim off extra fruit around the edges of the pit.

 What’s the Best Shrimp for Mango Salsa? (Fresh vs Frozen)

For the best Mango Shrimp Salsa, choose wild-caught shrimp if you can. Wild shrimp have a cleaner, sweeter taste and a firmer texture, while farm-raised can be more watery and bland.

Frozen shrimp is often your best bet. It’s flash-frozen right after being caught and usually fresher than what you’ll find at the seafood counter. Buying frozen also lets you thaw it when you’re ready, keeping it at peak quality.

To make things easy, use peeled and deveined shrimp. Medium or large sizes work best for salsa, big enough for great texture but still easy to eat. However, bay shrimp added whole is a quick, no-cook option that works well if you want something extra fast and simple.

Cooking Shrimp Perfectly for Salsa

If you are using uncooked shrimp for this recipe, cooking them might seem tricky, but it’s actually fast and easy once you know what to watch for.

Sautéing Shrimp

Heat a skillet over medium-high. Add a small amount of oil and cook shrimp for 2 to 3 minutes per side, just until pink and opaque. Watch closely to avoid overcooking.

Boiling Shrimp

Bring salted water to a gentle boil. Add shrimp and cook for 2 to 3 minutes, until pink and curled into a loose “C” shape. Drain and rinse under cold water to stop the cooking.

Grilling Shrimp

Toss shrimp with a little oil and salt. Thread onto skewers and grill over medium heat for 2 to 3 minutes per side, until pink and lightly charred.

Baking Shrimp

Spread shrimp on a baking sheet, drizzle with oil, and bake at 400°F for 6 to 8 minutes, just until pink and cooked through.

What to Serve with Mango Shrimp Salsa

Mango Shrimp Salsa is incredibly versatile, which makes it fun to serve. Whether you want a light snack or a full meal, there are plenty of easy ways to enjoy it:

• Tortilla Chips or Plantain Chips– My favorite way to enjoy this salsa is with Tortilla chips. It is a fresh, crowd-pleasing appetizer or light meal during the summer months.
• Tacos– Spoon the salsa into warm corn or flour tortillas for quick, flavorful tacos.
• Bowls– Serve over rice, quinoa, or cauliflower rice for a refreshing grain bowl.
• Grilled Fish or Chicken– Use the salsa as a bright, zesty topping to add color and flavor.
• Salads– Toss it with leafy greens for a simple but vibrant salad.
• Lettuce Wraps– For a low-carb option, scoop the salsa into crisp lettuce cups.

Make This Mango Shrimp Salsa Your Own (Fun Variations)

One of the best things about this salsa is how flexible it is. You can easily mix in other ingredients to suit your taste or what you have on hand. Here are some fun, flavorful ways to make it your own:

• Black beans for extra protein and heartiness.
• Diced cucumber for a crisp, cooling bite.
• Bell peppers to add crunch and sweetness.
• Grilled corn for a smoky, summery twist.
• Fresh garlic for a little extra savory kick.
• Pineapple or papaya to boost the tropical flavor.

Frequently Asked Questions

Can I use frozen mango for this salsa?

Yes, you can use frozen mango. Let it defrost slightly before cutting. It’s a great option when fresh mango isn’t in season!

Do I need to devein shrimp, and how do I do it?

It’s best to devein shrimp for a cleaner taste. To do it, make a shallow cut along the back and lift out the dark vein with the tip of your knife or a toothpick. Many store-bought shrimp come already deveined to save time!

What is the best way to defrost shrimp?

The safest way is to thaw shrimp in the fridge overnight. For a quicker option, place them in a bowl of cold water for about 20 minutes, changing the water once or twice. Avoid using warm water to keep the texture firm.

How long does mango shrimp salsa last in the fridge?

Mango Shrimp Salsa lasts about 1 to 2 days in the fridge. For the best texture and flavor, enjoy it as fresh as possible.

Can I skip the cilantro if I don’t like it?

Yes, you can skip the cilantro. For a flavorful twist, add ½ to 1 teaspoon of chili powder or cumin instead to keep the Mexican-inspired flavor.

How far in advance can this be made?

You can make Mango Shrimp Salsa up to 4 hours in advance. For the freshest taste and texture, add the avocado just before serving.

Can I use another fruit instead of mango?

Yes, you can swap the mango for pineapple, peaches, or papaya. All work well and keep the salsa fresh and flavorful!

What is the best way to pick juicy limes?

Look for limes that feel heavy for their size with smooth, glossy skin. Slightly soft limes usually have the most juice.

More Delicious Salsa Recipes To Enjoy

Mango Cucumber Salsa

Pico de Gallo

 Chunky Guacamole Salsa

Homemade Salsa Verde