Spicy Mango Salsa with Grilled Shrimp
Sweet and spicy mango salsa paired with succulent grilled shrimp, offering a tropical twist on a classic seafood dish. This mexican-inspired seafood ready in about 30 minutes pairs shrimp, mango, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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
- 1 lb, peeled and deveined shrimp
- 1 ripe, diced mango
- 1/4 cup, finely chopped red onion
- 1, seeded and diced jalapeño
- 2 tbsp, chopped cilantro
- 1, juiced lime
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat grill to medium-high heat. Season shrimp with salt, pepper, and 1 tsp olive oil. Grill for 2-3 minutes per side, until pink and slightly charred. Set aside.
- Step 2: In a bowl, combine diced mango, red onion, jalapeño, cilantro, lime juice, and remaining 1 tsp olive oil. Season with salt and pepper. Stir until well combined.
- Step 3: Let salsa sit for 10 minutes to allow flavors to meld. Serve shrimp topped with mango salsa, drizzled with additional lime juice if desired.
Frequently asked questions
How long does Spicy Mango Salsa with Grilled Shrimp take to make?
Total time is about 30 minutes (20 min prep + 10 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 Spicy Mango Salsa with Grilled 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 Spicy 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 Spicy 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 Spicy Mango Salsa with Grilled 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
- ★★★★★
The flavors in this spicy are incredible.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
