For sunny backyard brunches and late summer evenings where you’re craving something delicious, tropical and quick, this spicy shrimp mango salsa is just the ticket. With sweet chunks of mango, juicy pink shrimp and a generous squeeze of lime that ties it all together in under 15 minutes, you’ll want to eat this salsa with everything. And the best part is, you can!
Like Valerie’s shrimp salsa? Try her sriracha-honey oven-fried chicken.
In a medium bowl, season shrimp with salt and pepper, then heat a large skillet over medium-high heat with olive oil.
Add in the shrimp and cook for 4 minutes, about 2 minutes per side. Once you flip the shrimp, add in garlic and cook for the remaining 2 minutes until the shrimp is pink.
Remove from heat and squeeze in ½ of lime juice, then set the shrimp aside and keep warm.
In a large bowl, combine mango chunks, remaining lime juice, red bell pepper, onion, jalapeno, cilantro and sea salt. Toss until combined.
Serve on its own, with cauliflower rice, as a taco or with grilled fish.