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.

Course Appetizer

Cuisine American

Keyword Mango Salsa Recipe, Mango Shrimp Salsa

Prep Time 25

Total Time 25

Servings servings

Calories 232kcal

Author Heather

Ingredients

2-3 large ripe mangos *diced, See Note #1 below
1 pound precooked shrimp *diced, 31-40 per pound, See Note #2 below
2 medium roma tomatoes *diced
1 small bunch cilantro *chopped about 1 cup
1 small jalapeño *finely diced, See Note #3 below
1/2 medium red onion *finely diced
2-3 medium ripe avocados *diced
2 medium limes *juiced, See Note #4 below
salt & pepper to taste

Get Recipe Ingredients

Instructions

Prepare the mangoes, shrimp, tomatoes, cilantro, jalapeño, and red onion. Place them in a large bowl and mix well.
Add the diced avocados, lime juice, salt, and pepper. Gently fold everything together until combined.
Cover and chill until ready to serve.

Notes

Note #1- For the best salsa, use ripe mangoes that feel slightly soft, like a peach or avocado, and have a sweet aroma at the stem. Skip mangoes that are rock hard, wrinkled, or have dark spots. If they are firm, let them ripen at room temperature for a few days. (See above in recipe post for tips on how to cut a mango. )

Note #2- For the best flavor, choose wild-caught shrimp. Frozen shrimp is a great option since it’s usually fresher than “fresh” seafood counter shrimp. Peeled and deveined shrimp make prep easy; medium or large sizes work best. Bay shrimp can be added whole for a quick, no-cook option.

The safest way is to thaw precooked frozen shrimp is 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. (See above in recipe post for tips on cooking raw shrimp.)

Note #3- I like to roast my jalapeño over an open flame for a subtle smoky flavor, though this step is completely optional. To do it, hold the pepper over an open flame with tongs. Turn it as the skin darkens and blisters, roasting all sides evenly. I’ve found that roasting can mellow the heat a bit, but keep in mind that each pepper’s spice level can still vary. For a milder result, remove all seeds before dicing—this helps keep the heat palatable for sensitive taste buds.

Note #4- Although optional, lime zest adds a bright, concentrated citrus flavor that makes the salsa taste even fresher and more vibrant.

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