We’ve been summer vacationing on the same island for the past 4 years, and we’ve made a tradition of stopping at the local fish market to pick up fresh, local shrimp to prepare during our stay. We’ve already had it Gambas Al Ajillo style and the no-fail simplicity of shrimp cocktail, but this mango shrimp salsa/salad has been my favorite so far. I prepared it using the extra shrimp from the shrimp cocktail and it can be eaten as a dip with tortilla chips or as a salad on top of a bed of crispy romaine. Either way, it’s delicious and a great way to enjoy all the shrimp we bought!
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Ingredients (serves 4 as a dip or 2 meals as a salad):
6 cooked shrimp (chopped)
½ medium mango (diced)
¼ large tomato (diced)
¼-⅓ large avocado (diced), I prefer a slightly firm avocado in this recipe
¼ jalepeno (finely chopped), adjust to your desired level of spice
1 T chopped cilantro
2 T red onion (chopped)
Lime juice - ¼ - ½ lime
s&p to taste
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Combine all ingredients together. Chill and serve. Enjoy!
Mango Shrimp Salsa