Mango Shrimp Salsa Recipe

Marinate the shrimp

Pat the shrimp dry with paper towels. In a medium bowl combine 2 tbs olive oil, 1 tbs fresh lime juice, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 minced garlic clove, 3/4 tsp salt and 1/4 tsp black pepper. Add the shrimp and toss to coat. Cover and marinate in the refrigerator for 15–30 minutes (no more than 45 minutes).

Grill or pan-sear

Preheat a grill or skillet to medium-high heat. If using skewers, thread 4–5 shrimp per skewer. Brush grill grates or skillet with a little oil. Grill shrimp 1.5–2 minutes per side (until pink and opaque) or pan-sear for 2 minutes per side. Remove from heat and keep warm. Do not overcook.

Prepare produce

While the shrimp marinates, peel and dice the mango into roughly 1/2-inch pieces. Seed and dice the cucumber and tomato to similar size for even bites. Finely dice the red bell pepper and red onion. If using jalapeño, remove seeds for milder heat and mince finely. Chop the cilantro.

Combine salsa

In a mixing bowl combine 1 cup diced mango, 1 cup diced cucumber, 1 cup diced tomato, 1/2 cup diced red bell pepper, 1/4 cup red onion, 1 minced jalapeño (optional) and 1/4 cup chopped cilantro. Add 2 tbs fresh lime juice, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Gently toss to combine. Taste and adjust seasoning or lime if needed. Refrigerate until ready to plate.

Finish

If you prefer a slightly softer salsa, let it rest 10 minutes before serving to allow flavors to meld. Otherwise serve chilled or at room temperature.

Cook raspberries

In a small saucepan combine 1 cup raspberries, 2 tsp sugar, 1 tbs white balsamic vinegar, 2 tbs water and 1/2 tbs lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally, and cook 4–6 minutes until raspberries break down and the mixture thickens slightly.

Strain and finish

Pour the cooked berries through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract juices and remove seeds. Discard seeds. Return the strained sauce to low heat, stir in 1/8 tsp salt and simmer 1 minute more to meld. If desired, whisk in 1 tsp cold butter off the heat for a glossy finish. Remove from heat and cool slightly — sauce should be pourable but not too thin.

Assemble

Divide 4 cups mixed greens or baby arugula among 4 plates (about 1 cup per plate). Spoon approximately equal portions of the mango-cucumber-tomato salsa onto the greens (about 1/2 cup salsa per plate). Arrange 5 grilled shrimp on top of each salsa mound.

Sauce and garnish

Drizzle 1–2 tbs of the raspberry sauce over the shrimp and around the plate for a decorative touch. Serve with extra lime wedges and toasted tortillas or crostini on the side. Offer additional sauce on the side if desired.

Storage

Leftover salsa keeps in an airtight container in the refrigerator for up to 24 hours (mango will soften). Raspberry sauce will keep up to 5 days refrigerated. Cooked shrimp is best eaten same day.