Garcia's Fiery Shrimp & Mango Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Sweet mango and spicy shrimp with a vibrant cilantro-lime salsa, honoring the most common Hispanic surname in America. This mexican-inspired seafood ready in about 23 minutes blends peeled and deveined Shrimp, diced Mango, diced Red bell pepper 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

• 12 oz peeled and deveined Shrimp
• 1 cup diced Mango
• 1/2 cup diced Red bell pepper
• 1/4 cup finely diced Red onion
• 1/4 cup chopped Cilantro
• 2 juiced Lime
• 1/2 tsp Red pepper flakes
• 2 tbsp Olive oil
• 1/2 tsp Cumin
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Pat shrimp dry with paper towels. Season with 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp cumin, and 1/2 tsp red pepper flakes.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.
3. Step 3: In a medium bowl, combine 1 cup diced mango, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, and juice from 2 limes. Stir in 1/2 tsp red pepper flakes and mix gently.
4. Step 4: Return shrimp to the skillet with any accumulated juices and cook for 1 minute to reheat. Spoon 1/2 cup mango salsa onto each serving plate, top with shrimp, and drizzle with extra lime juice if desired.