Best 7 Garlic Shrimp And Mango Salsa Crostini Recipes

MANGO SHRIMP SALSA RECIPE

Steps:

• Once shrimp are fully thawed, rinse and thoroughly pat dry with several paper towels. Coarsely chop shrimp and place them into a large mixing bowl. Squeeze the juice of 3 limes directly over the shrimp, stir and let shrimp marinate while you prep the rest of your salsa ingredients.
• Pit, peel and dice 2 mangos and add them to the bowl with shrimp. Peel pit and dice 2 avocados and add to the bowl.
• Add finely diced jalapeños, red onion and cilantro. Stir to combine and serve with tortilla chips.

SHRIMP WITH MANGO SALSA

Steps:

• Combine all the ingredients together in a bowl. Season to taste with salt and toss together.

GRILLED SHRIMP WITH MANGO, LIME AND RADISH SALSA

Steps:

• In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size.
• Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa.

SHRIMP WITH AVOCADO-MANGO SALSA

Steps:

• Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.

GARLIC SHRIMP CROSTINI

Steps:

• Preheat oven to 375. Lightly brush bread slices with olive oil and bake 10-12 minutes until golden brown.
• Combine cream cheese, goat cheese, Italian seasoning, and garlic; set aside.
• Heat butter in large skillet over medium heat until melted. Add garlic, shrimp, and bell pepper.
• Cook and stir 3-5 minutes. Remove from heat and stir in parsley.
• Spread each bread slice with cheese mixture, top with 2 shrimp and serve.

GARLIC SHRIMP

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and red-pepper flakes; cook, stirring, until garlic is fragrant and golden (but not brown), about 30 seconds. Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes. Add butter, and stir to coat. Season with salt and pepper. Serve immediately.

SHRIMP AND MANGO TACOS

Steps:

• Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
• Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.