This is one of the first recipes I ever published when I started this blog seven years ago. It's still a family favorite and worth another look. The perfect lunch or dinner for a hot summer weekend!
I have made some notes as to substitutions in case you cannot find mango. You can also grill the shrimp!
I love Mexican food, particularly the combination of sweet and savory in mango and avocado salsa. I saw a recipe recently that had both shrimp and scallops. My recipe just has shrimp but if you find fresh scallops at this time of the year for a reasonable price, go for it. This is great for a summer lunch by the pool or the beach, with plenty of Margaritas or cold Mexican beer.
The local Florida mangoes this year are out of this world. They are really lush and sweet. Of course there is nothing better than a fruit that has ripened in the tree. Somehow everyone in Miami seems to have a mango tree growing in their yard or have a relative or friend who has one. I have been making mango marmelade, chutney and you name it practically every day. Just swimming in them and they keep coming, so I keep digging up recipes.
As to avocados, this is not the season for Florida avocados , but the ones I have picked up at the market from California are great and in some places, on sale.
In this casual main course, the shrimp is paired with a vibrant sweet-savory salsa. Serve the shrimp and the salsa with warm corn or flour tortillas or, as an alternative, saffron rice.
6 servings
Ingredients
Salsa:
1 mango, peeled, pitted, diced (about 1 1/2 cups)
1 large avocado, peeled, pitted, diced
1/4 cup red onion, chopped
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lime juice
1/2 tsp. chopped green jalapeno (or to taste)
Shrimp marinade for 2 lbs of shrimp or a combination of shrimp and scallops
1/3 cup chopped red onion
1/4 cup fresh lime juice
1/4 cup tequila
1-2 TBS chopped cilantro
2 garlic cloves, pressed
2 teaspoons ground cumin
1/2 cup olive oil
2 pounds uncooked jumbo shrimp, peeled, deveined
1 cup chopped scallions
Lime slices
Preparation
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.
Shrimp
Whisk first 6 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. Pour marinade into bag and seal. Turn to coat. Chill at least 30 minutes and up to 1 hour.
Drain shrimp, pat dry. Save 1/2 cup of marinade.
Add 3 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are browned on both sides, stirring often, about 3 minutes. If it needs more oil, add some. Add 1/4 cup of marinade and sautee another 1 minute on medium high. Add more marinade if necessary keeping in mind that it should be fairly absorbed by the time you remove the shrimp from the skillet. Simmer until shrimp 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 and tortillas.
Notes: you can also grill the shrimp and substitute pineapple for the mango. If you do the latter, substitute cilantro for the mint.
WHAT TO DRINK
Mexican beer is a natural match for this menu. I like Presidente and Corona.
*I don' t like things too hot. 1/2 tsp. of chopped jalapeno is enough for me but you can add whatever amount you can live with.
In this casual main course, the shrimp is paired with a vibrant sweet-savory salsa. Serve the shrimp and the salsa with warm corn or flour tortillas or, as an alternative, saffron rice.
6 servings
Ingredients
Salsa:
1 mango, peeled, pitted, diced (about 1 1/2 cups)
1 large avocado, peeled, pitted, diced
1/4 cup red onion, chopped
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lime juice
1/2 tsp. chopped green jalapeno (or to taste)
Shrimp marinade for 2 lbs of shrimp or a combination of shrimp and scallops
1/3 cup chopped red onion
1/4 cup fresh lime juice
1/4 cup tequila
1-2 TBS chopped cilantro
2 garlic cloves, pressed
2 teaspoons ground cumin
1/2 cup olive oil
2 pounds uncooked jumbo shrimp, peeled, deveined
1 cup chopped scallions
Lime slices
Preparation
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.
Shrimp
Whisk first 6 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. Pour marinade into bag and seal. Turn to coat. Chill at least 30 minutes and up to 1 hour.
Drain shrimp, pat dry. Save 1/2 cup of marinade.
Add 3 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are browned on both sides, stirring often, about 3 minutes. If it needs more oil, add some. Add 1/4 cup of marinade and sautee another 1 minute on medium high. Add more marinade if necessary keeping in mind that it should be fairly absorbed by the time you remove the shrimp from the skillet. Simmer until shrimp 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 and tortillas.
Notes: you can also grill the shrimp and substitute pineapple for the mango. If you do the latter, substitute cilantro for the mint.
WHAT TO DRINK
Mexican beer is a natural match for this menu. I like Presidente and Corona.
*I don' t like things too hot. 1/2 tsp. of chopped jalapeno is enough for me but you can add whatever amount you can live with.
