Tropical Shrimp Salsa

Name: Tropical Shrimp Salsa with Mango, Cilantro & Tortilla Chips | 2 Servings
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 oz Mango; 1/4 oz Cilantro; 25 ml Red Wine Vinegar; 8 oz Shrimp; 1 1/2 oz Corn; 1 unit Shallot

with Mango, Cilantro & Tortilla Chips | 2 Servings

By Recipe0 System

This tangy, flavorful shrimp salsa is a snazzed-up combination of classic shrimp ceviche and pico de gallo! And by snazzed-up, we mean it has juicy bites of mango! Once you quick pickle the shallots and warm the pre-cooked shrimp, all you have to do is toss it all together. Whip it up as an appetizer, anytime snack, or even a meal for one. It’s as shrimple as that! *Nutrition values are representative of a 1/2 bundle serving*

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Mango
1/4 oz Cilantro
0.85 fl oz Red Wine Vinegar
8 oz Shrimp
1 1/2 oz Corn
1 unit Shallot

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Original Source

www.hellofresh.com

Instructions

1 step

1

Wash and dry produce. Halve, peel, and thinly slice shallot. In a large, microwave-safe bowl, combine shallot, vinegar, 1 tsp sugar, and ½ tsp salt. Cover with plastic wrap and microwave for 60 seconds. Set aside, stirring occasionally. Meanwhile, drain mango. Mince cilantro. Open package and drain any liquid from shrimp. Heat a drizzle of oil in a large pan over high heat. Add shrimp; season with salt and pepper. Cook, stirring occasionally, until warmed through, 30 to 60 seconds. Transfer to a cutting board and let cool slightly. Roughly chop shrimp into bite-size pieces. Stir shrimp and mango into bowl with pickled shallot. Let sit for about 1 minute, then drain. Stir in cilantro. Transfer to a serving bowl and serve with tortilla chips on the side.

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