Mango-Avocado Salsa with Lime-Cilantro Shrimp
Sweet and tangy mango-avocado salsa paired with zesty lime-cilantro shrimp, served over quinoa for a refreshing, protein-rich meal. This mexican-inspired seafood ready in about 23 minutes blends peeled and deveined shrimp, (zested and juiced) lime, chopped fresh cilantro 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 410 calories and feeds 4, 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 (zested and juiced) lime
- 3 tbsp, chopped fresh cilantro
- 1, diced avocado
- 1 cup, diced mango
- 1/4 cup, finely diced red onion
- 1 cup, cooked quinoa
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/4 tsp salt
Instructions
- Step 1: Pat shrimp dry with paper towels. Toss with 1 tbsp olive oil, lime zest, lime juice, 1 tbsp chopped cilantro, cumin, and 1/4 tsp salt. Let marinate for 10 minutes.
- Step 2: Heat a skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until opaque and pink.
- Step 3: In a bowl, combine diced avocado, mango, red onion, remaining 2 tbsp cilantro, and 1/4 tsp salt. Gently toss to combine without mashing.
- Step 4: Serve shrimp over cooked quinoa, topped with mango-avocado salsa. Garnish with extra cilantro and lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango-Avocado Salsa with Lime-Cilantro Shrimp take to make?
Total time is about 23 minutes (15 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mango-Avocado Salsa with Lime-Cilantro Shrimp?
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 Mango-Avocado Salsa with Lime-Cilantro Shrimp?
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 Mango-Avocado Salsa with Lime-Cilantro Shrimp for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mango-Avocado Salsa with Lime-Cilantro Shrimp?
Mexican 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
- ★★★★☆
Very good for a 8-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
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