If you like to impress guests with little effort, this is the meal to serve!
Its fruity tropical flare is perfect for those of us cruising the Caribbean and other warm waters. And, if you find yourself in colder climes the beautiful colors and rich succulent seafood will have you feeling toasty in no time.
Make the salsa first so you can serve the shrimp piping hot out of the pan.
Pair this with one of our favorite bread recipes for your galley.
Salsa Ingredients
- 1 cup diced mango
- 1 cup diced avocado
- juice of 1 lime
- 1/2 cup minced red bell pepper
- 1/4 cup chopped cilantro
- 1/4 cup minced red onion
- salt, to taste
Shrimp Ingredients
- 1 pound of extra large shrimp (21-30 per pound depending on whether you prefer jumbo or smaller), peeled and deveined
- 1 tablespoon avocado oil (higher smoke point) or olive oil
- 1 teaspoon minced garlic
- 1/4 cup chopped cilantro leaves
- juice of 1 lime
- salt and pepper, to taste
Salsa Instructions
- Cut up the fruit and veggies.
- Combine all of the ingredients in a bowl.
- Serve over or as a side with the shrimp.
Shrimp Instructions
- Heat the oil in a large pan over high heat.
- Season the shrimp generously with salt and pepper, to taste.
- Add the shrimp to the pan and cook, stirring occasionally, for 3-4 minutes until shrimp begin to turn pink and become opaque.
- Add the garlic to the pan and cook for 1 minute more.
- Remove from heat and stir in lime juice and cilantro.
- Serve immediately with mango avocado salsa.
