You shouldn’t celebrate Cinco de Mayo without guacamole! This Shrimp and Mango Guacamole is the perfect appetizer that is fresh, vibrant and addictively delicious. Shrimp and Mango Guacamole recipe only takes 20 minutes to make and yields 6 servings. This recipe surely emits sweet summer vibes from the mangos.
Mango Shrimp Salsa Recipe by Natasha Kravchuk
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. Your only regret would be 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.
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.
Shrimp and Mango Guacamole
- 1 lb cooked shrimp (medium) peeled & deveined
- 2 mangos
- 2 avocados
- 1/2 red onion finely diced
- 1/2 bunch cilantro
- 3 cup limes juiced (about 2/3 to 3/4 cup juice)
- 2 jalapeno finely diced
- 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.