Best 7 Sauteed Shrimp With Mango Salsa Recipes

SHRIMP WITH MANGO SALSA

Steps:

• In a bowl of a food processor, combine cilantro, basil, green onions, garlic, 2 tablespoons of olive oil, lemon juice, lime juice, salt, and pepper. Pulse until the mixture is smooth.
• Place the shrimp into a large ziploc bag and pour the marinade, tossing to coat. Marinate in refrigerator for 30 minutes. While shrimp is marinating, prepare your salsa.
• Heat a large sauté pan over medium/high heat. When the pan is hot, add oil and swirl to coat. Remove the shrimp from the marinade with a pair of thongs and add to the pan. Sauté for about 3 minutes or until thoroughly cooked.
• Serve over cooked rice with a side of mango salsa.
• In a medium bowl, combine mangoes, avocado, red bell pepper, scallions, cilantro, and jalapeño. Drizzle with lime juice, season with salt and pepper, and mix well. Let stand at room temperature for about 10 minutes before serving.

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.

SAUTEED SHRIMP WITH MANGO SALSA

Steps:

• Saute olive oil, onions, and ginger in a large saute pan over medium low heat for about 10 minutes, or until the onions are soft and translucent.
• Add minced garlic and cook for another couple minutes.
• Next, add the diced mangos and simmer over low heat for another 10 minutes.
• Ad orange juice, brown sugar, salt, pepper and jalapeno.
• Simmer on low for another 10 minutes or until orange juice is reduced, stirring occasionally.
• Remove from heat and add the fresh herb of your choice (cilantro, basil or mint).
• For shrimp: Peel and devein shrimp, and toss with salt and pepper to taste.
• Saute in a pan over medium high heat until pink about 7-10 minutes.
• For tuna: preheat saute pan over high heat.
• Season tuna steaks with salt and pepper on both sides.
• Sear steaks for 2-3 minutes on both sides, until outside is browned, but the inside is still rare.
• Serve with mango salsa!

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 SALSA

Steps:

• Wooden skewers, soaked in water for 30 minutes
• Preheat oven to 350 degrees F.
• For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.
• For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside
• Spear 3 shrimp on each bamboo skewer.
• Heat a ridged grill pan over medium-high heat and spray with cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut.
• Place salsa in a decorative bowl and serve with shrimp skewers immediately.

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.

MEXICAN SEAFOOD SAUTé WITH AVOCADO-MANGO SALSA

Steps:

• For salsa:
• Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.
• For seafood:
• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
• Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.
• Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
• Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
• What to drink:
• Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy.