Rum-Spiked Caribbean Mango Salsa with Grilled Shrimp
A vibrant mango salsa with a hint of rum, served alongside smoky grilled shrimp for a refreshing tropical appetizer or light meal. This caribbean-inspired seafood ready in about 30 minutes blends peeled and deveined large shrimp, dark rum, large, diced ripe mango 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 250 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
- 1 lb, peeled and deveined large shrimp
- 2 tbsp dark rum
- 1 large, diced ripe mango
- 1/2 cup, diced red bell pepper
- 1/4 cup, finely minced red onion
- 1 small, seeded and minced jalapeño pepper
- 1/4 cup, chopped fresh cilantro
- 2 tbsp, freshly squeezed lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, combine 1 lb peeled and deveined large shrimp with 2 tbsp dark rum, 1 tbsp olive oil, 1/4 tsp black pepper, and 1/4 tsp salt. Toss gently and marinate in the refrigerator for 15 minutes.
- Step 2: While shrimp marinates, mix 1 large diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely minced red onion, 1 small seeded and minced jalapeño pepper, 1/4 cup chopped fresh cilantro, 2 tbsp freshly squeezed lime juice, 1 tbsp olive oil, 1/2 tsp ground cumin, and 1/2 tsp salt in a bowl. Stir gently to combine and refrigerate until serving.
- Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Thread shrimp onto skewers and grill for 2-3 minutes per side until pink and slightly charred.
- Step 4: Serve the grilled shrimp over a bed of the rum-spiked mango salsa for a bright, tangy, and lightly boozy Caribbean-inspired dish.
Frequently asked questions
How long does Rum-Spiked Caribbean Mango Salsa with Grilled Shrimp take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Rum-Spiked Caribbean Mango Salsa with Grilled 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 Rum-Spiked Caribbean Mango Salsa with Grilled 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 Rum-Spiked Caribbean Mango Salsa with Grilled 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 Rum-Spiked Caribbean Mango Salsa with Grilled Shrimp?
Caribbean 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.
