Cashew-Crusted Shrimp with Mango Salsa
Crispy pan-seared shrimp coated in toasted cashews, served with sweet-tart mango salsa for a refreshing seafood meal. This puerto rican fusion-inspired seafood ready in about 22 minutes blends peeled and deveined Shrimp, chopped Cashews, All-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and deveined Shrimp
- 1/2 cup, chopped Cashews
- 1/4 cup All-purpose flour
- 1, beaten Egg
- 1, diced Mango
- 1/4 cup, finely diced Red onion
- 2 tbsp, chopped Cilantro
- 1, juiced Lime
- 2 tbsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Pat shrimp dry and season with salt and black pepper. Dredge each shrimp in flour, then dip in beaten egg, and coat evenly in chopped cashews.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Once shimmering, add shrimp in a single layer and cook for 2-3 minutes per side until golden and opaque.
- Step 3: In a bowl, combine diced mango, red onion, cilantro, lime juice, and a pinch of salt. Mix gently and set aside.
- Step 4: Transfer shrimp to a plate and let rest for 2 minutes. Serve immediately with mango salsa spooned over top.
- Step 5: Check shrimp internal temperature to ensure it reaches 145°F before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cashew-Crusted Shrimp with Mango Salsa take to make?
Total time is about 22 minutes (15 min prep + 7 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Cashew-Crusted Shrimp with Mango Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Cashew-Crusted Shrimp with Mango Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cashew-Crusted Shrimp with Mango Salsa for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cashew-Crusted Shrimp with Mango Salsa?
Puerto Rican Fusion seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to seafood dish. We make it weekly.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
