20-Minute Fresh Mango Shrimp Salsa
This vibrant tropical salsa combines sweet diced mangos, tender cooked shrimp, and creamy avocados with zesty lime juice and fresh cilantro. The jalapeños add a gentle heat while red onion provides a subtle bite. Perfect as an appetizer for summer gatherings, parties, or casual dinners, this colorful dish brings together the best of fresh ingredients in every bite. Serve with crispy tortilla chips for scooping, or use as a topping for grilled fish or tacos. The lime juice not only adds bright flavor but also helps keep the avocados fresh and green.
Ingredients
- 1 lb cooked shrimp, medium, peeled & deveined
- 2 mangos
- 2 avocados
- ½ red onion, finely diced
- ½ bunch cilantro
- 3 limes, juiced (about 2/3 to 3/4 cup juice)
- 2 jalapeño, finely dicedserrano pepper1:1none
increases heat level
Instructions
- 1
Rinse thawed shrimp and pat dry thoroughly with paper towels
- 2
Coarsely chop shrimp and place in large mixing bowl
- 3
Squeeze lime juice directly over shrimp and let marinate while prepping other ingredients
- 4
Pit, peel and dice mangos and add to bowl with shrimp
- 5
Peel, pit and dice avocados and add to bowl
- 6
Add finely diced jalapeños, red onion and cilantro
- 7
Stir all ingredients to combine
- 8
Serve with tortilla chips
Tips
Pat shrimp completely dry before chopping to prevent watery salsa and ensure better texture
Add avocados just before serving to maintain their color and prevent browning
Adjust jalapeño amount based on heat preference - remove seeds for milder flavor
Good to Know
Refrigerate covered up to 24 hours, though avocado may brown slightly
Prepare shrimp and other ingredients separately up to 4 hours ahead, combine just before serving
Serve immediately with tortilla chips, or use as topping for fish tacos or grilled proteins
Common Mistakes
Don't skip patting shrimp dry to avoid watery salsa
Add avocado last to prevent browning and mushiness
Substitutions
increases heat level
FAQ
Can I use frozen shrimp for this recipe?
Yes, just ensure they're fully thawed, rinsed, and patted completely dry before chopping to prevent excess moisture in the salsa.
How long will this salsa keep in the refrigerator?
Best consumed within 24 hours due to the avocado, though it will keep up to 2 days with some browning of the avocado.
Can I make this less spicy for kids?
Absolutely - remove the seeds from jalapeños or omit them entirely. You can also substitute with mild bell peppers for crunch without heat.