Tuesday, July 05, 2011

Shrimp with mango salsa


Thread the shrimp onto skewers and wrap any protruding ends in foil to avoid burning. If you have jumbo shrimp, that's even better. Brush with olive oil then broil or grill using the hottest setting for 3-4 minutes. (The shrimp have no tails because B and I always remove them for each other when we're cooking - just one of those quirky things we do). Serve shrimp with mango salsa.


You only need about 1/2 large English cucumber for this recipe. Peel the cucumber, cut in half lengthwise, and remove seeds by scraping a spoon along the length. Dice into 1/2" cubes. Cube one whole mango (if you're not sure how to do this, follow these instructions.) Cut 1 cup of cherry tomatoes in half. Combine cucumber, mango and tomatoes in a mixing bowl with 2 tsp chopped jalapeno and 2-3 T lime juice. 

- Add diced red onion.
- Add diced avocado.
- Add chopped cilantro.
- Substitute chicken for shrimp.


  1. This looks amazing Kat! Mango Salad would be great too....one of my variations for this is a recipe from home. Mix ripe and under ripe mango julienned with hint of fresh lemon/grapefruit juice, dash of chilli and you can use broccoli coleslaw Or other fresh crunchy veggies, pear with a bit of strawberry and some mint for a fresh summer treat :)

    have to say though cherry tomatoes and mango would make a perfect combo for shrimp : )

  2. this looks so delicious!
    lovely blog dear.i am following you.i'd be really gratefull if u followed me back :)


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