The spiciness of the shrimp in this sautéed shrimp with mango salsa dish by Chef Jean Rony Poteau is perfectly complemented by the mango salsa. If you’re not sure how to tell when a mango is ripe, feel the mango with your fingers. A mango that’s ripe and ready to eat should give slightly to pressure when gently squeezed. If it’s hard as a rock, it isn’t ready.
Sautéed Shrimp with Mango Salsa
For the mango salsa
- 1 large, ripe mango, diced
- 1 large shallot, diced
- 1 roma tomato, diced
- 1 bell pepper, diced
- Small bunch cilantro, chopped
- 2 tablespoons lime juice
- Salt, to taste
For the shrimp
- 1 1/2 pounds jumbo wild shrimp, peeled and cleaned
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cajun spice
- 2 tablespoons olive oil
For the salsa, gently combine the diced mango, tomatoes, bell pepper, shallot and cilantro with lime juice and season with salt to taste. Set aside.
Next, prepare the shrimp: Toss the shrimp with the olive oil, then with the spices. Preheat a sauté pan over medium heat and add the shrimp to the hot pan. Fry on both sides, about 3-4 minutes per side, or until the shrimp are no longer translucent.
Reduce the heat and add the salsa to the pan. Give it a good mix and serve.
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