Who is ready to get a little tropical in the kitchen with a colorful and tasty recipe?!
This recipe for Cilantro Lime Shrimp with Mango Avocado Salsa is MaMac approved, super easy to make, and tastes fresh and tropical!
Check out the video below of Camila showing you how to make this tasty dish step-by-step.
Now, some words of wisdom when making this recipe: Make sure you don’t overcook your shrimp! You want to initially cook them for 3-4 minutes, not more! Once it’s pink and opaque, add your garlic and cook for one more minute. Again, watch your shrimp carefully!
When you’re making your salsa, feel free to add jalapenos if you like a little extra kick! If not, you can absolutely leave them out.
If you can, try and make the salsa 2-6 hours ahead of time and store it in the refrigerator so the flavors have time to really marinate.
Note: Feel free to dance as you make this dish to get yourself into the tropical mood!
Cilantro Lime Shrimp with Mango Avocado Salsa
- 1 lb H-E-B Responsibly Raised Texas White Shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 clove of garlic, minced
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- sea salt and ground pepper to taste
- 1 Ataulfo mango, peeled and diced
- 1 jalapeno pepper, seeded and diced (optional)
- 1 avocado, peeled and diced
- 1 lime, juiced
- 1/3 cup red bell pepper finely diced. If you like extra heat, you could use 1 Red Fresno pepper
- 1/4 cup cilantro, chopped
- 1/4 cup red onion, finely diced
- sea salt to taste
- For the shrimp: Heat the oil in a large pan over high heat.
- Season the shrimp generously with salt and pepper to taste.
- Add the shrimp and cook for 3-4minutes, stirring occasionally until shrimp are pink and opaque.
- Add the garlic and cook for 1 minute more.
- Stir in the lime juice and cilantro and serve with mango avocado salsa.
- Combine all the ingredients in a bowl and serve with the shrimp. If you have time to prepare the salsa in advance, it will taste even better if the flavors have time to meld together anywhere from 2-6 hours.
- Serve with lime wedges.
This recipe is sponsored by H-E-B
All photos by Lorianne DeVita