South Beach Mango Salsa with Shrimp
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 blends peeled and deveined shrimp, medium, diced avocado, diced 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 310 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 shrimp
- 1 medium, diced avocado
- 1 cup, diced mango
- 1/4 cup, finely diced red onion
- 1/4 cup, chopped fresh cilantro
- 2 tbsp lime juice
- 1/2, seeded and minced jalapeño
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup, cut from cob grilled corn
Instructions
- 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.
- 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.
- Step 3: Add grilled shrimp to the salsa bowl and toss gently to coat. Add grilled corn kernels and toss once more to combine.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover South Beach Mango Salsa with 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 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.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
My whole family loved this.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
