Garcia's Citrus Mango Shrimp

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

This Latin American-inspired seafood recipe, ready in about 35 minutes, pairs shrimp, mango, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 shrimp
• 1 medium mango
• 1/2 medium red bell pepper
• 1 lime
• 1/4 cup cilantro
• 1/2 medium avocado
• 2 tbsp olive oil
• 2 cloves garlic
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Peel and devein the shrimp, patting dry. Season with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat, then add shrimp in a single layer and cook for 2 minutes per side until pink and opaque, removing to a plate.
2. Step 2: Dice the mango and red bell pepper into 1/4-inch pieces. Finely chop 1/4 cup cilantro and mince 2 garlic cloves. Squeeze 1 lime for juice, reserving the zest.
3. Step 3: Return the skillet to medium heat, add 1 tbsp olive oil, and sauté the garlic for 30 seconds until fragrant. Add the mango, bell pepper, lime zest, 1/2 tsp cumin, and 1/4 cup cilantro, cooking for 3 minutes until vegetables are slightly softened. Stir in the lime juice and cook for 1 minute until slightly thickened.