Shrimp With Mango Salsa And Rice

This recipe is so easy, I often make this shrimp with mango salsa after a long work day – it’s very comforting and quick!



Tropical fruit salsa goes exceptionally well with all kinds of seafood, something I’ve learned in Hawaii. Making this kind of salsa is as easy as throwing together some fresh vegetables, chopped mango, pineapple or any other tropical fruit, lime juice, and some spices! You can sear the shrimp on stove top like I did below, or you could grill it using the same spices I am using in this recipe. Or, if you don’t have fresh shrimp, you can even use frozen cooked shrimp (defrosted).


Ingredients for mango salsa and rice:


  • 2 cups mango, chopped in small cubes
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup canned sweet yellow corn, rinsed and drained
  • 1 cup tomato, chopped in small cubes
  • 1/4 cup red onion, minced
  • 1/4 cup cilantro, chopped finely
  • 2 tablespoons freshly squeezed lime juice
  • Salt and pepper to taste
  • 1 cup rice or quinoa


Ingredients for shrimp:


  • 4 tablespoons olive oil
  • 22 (count) peeled and deveined shrimp, with tails still attached, if you want
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sage
  • 1/4 teaspoon paprika
  • 1/4 teaspoon oregano
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder


Instructions

1) Mix all chopped ingredients for mango salsa in a large bowl, add lime juice, add salt and pepper to taste. Set aside to let the juices combine together.

2) Cook rice or quinoa according to package instructions.

3) Rinse the shrimp.

4) Mix salt, pepper, sage, paprika, oregano, cumin, and chili powder in a medium size bowl. Add shrimp to the bowl with spices and mix and toss to coat shrimp with spices.

5) Heat 4 tablespoons of olive oil in a large frying pan on high heat. Add shrimp, coated with spices and cook about 3 minutes on each side, until shrimp becomes red in color on each side. Remove pan from heat.


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