South Beach Mango Salsa with Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing tropical salsa bursting with ripe mango and cilantro, served over perfectly grilled shrimp for a light yet satisfying meal. This latin american-inspired seafood ready in about 33 minutes pairs shrimp, avocado, mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Prep: 25 min Cook: 8 min Serves 4 Latin American cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss shrimp with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Thread onto skewers and grill over medium-high heat for 2-3 minutes per side until opaque and pink.
  2. Step 2: In a medium bowl, combine diced mango, red onion, diced avocado, chopped cilantro, lime juice, and minced jalapeño. Gently mix until evenly distributed without mashing the avocado.
  3. Step 3: Add grilled shrimp to the salsa bowl and toss gently to coat. Add grilled corn kernels and toss once more to combine.
  4. Step 4: Taste and adjust seasoning with additional salt, lime juice, or jalapeño as needed. The salsa should be bright, slightly sweet, and have a subtle heat from the jalapeño.
  5. Step 5: Serve immediately at room temperature, with extra lime wedges for squeezing over the top. The avocado should hold its shape while the mango provides a juicy contrast to the shrimp.

Frequently asked questions

How long does South Beach Mango Salsa with Shrimp take to make?

Total time is about 33 minutes (25 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover South Beach Mango Salsa with Shrimp?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in South Beach Mango Salsa with 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 South Beach Mango Salsa with 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 South Beach Mango Salsa with Shrimp?

Latin American 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.

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