Garlicky Shrimp with Mango-Avocado Salsa
Dive into a deliciously vibrant dish of garlicky shrimp that bursts with flavor, perfectly complemented by a zesty mango and creamy avocado salsa. This easy-to-make recipe combines succulent shrimp sautéed to perfection with a refreshing blend of sweet and tangy fruits, making it a delightful addition to your dinner table. Get ready to impress your taste buds with this tropical twist on a classic seafood favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- some avocado
- cilantro
- fresh garlic
- lemon juice
- lime juice
- some chopped mango
- onion
🥩Meat & Seafood(1)
- shrimp
🫙Pantry Staples(2)
- jasmine rice
- olive oil
🧂Spices & Seasonings(3)
- garlic powder
- paprika
- salt
👨🍳 Instructions
- 1
Combine chopped mango with avocado, cilantro, onion, lime juice, olive oil, salt, and garlic powder.
- 2
In a pan, add olive oil and fresh garlic, then add shrimp, season with paprika and lemon juice, and cook each side for 2 minutes.
- 3
Combine jasmine rice with chopped cilantro, lime juice, and olive oil, mix well, and add to the base of a bowl.
- 4
Top with garlicky shrimp and fresh mango-avocado salsa.
💡 Pro Tips
- ✓Cook shrimp only until they form a loose 'C' shape, about 2 minutes per side at medium-high heat; a tight 'O' shape signals overcooked, rubbery protein from excessive myosin contraction.timing2 minutes per side, 145°F internal
- ✓Add minced garlic to the pan only 30-45 seconds before the shrimp because garlic's allicin compounds scorch and turn bitter above 300°F, while raw shrimp take another 4 minutes to cook through.technique30-45 seconds
- ✓Dice avocado and mango into uniform 1/2-inch cubes and toss with lime juice immediately to coat all surfaces, since the citric acid inhibits polyphenol oxidase enzymes that cause browning within 10-15 minutes of air exposure.ingredient1/2-inch dice, immediate acid contact
- ✓Choose an avocado that yields to gentle pressure but isn't mushy (ideally 20-24% oil content) for the salsa, as underripe fruit lacks the buttery emulsification needed to coat other ingredients.ingredient20-24% oil content
- ✓Fluff jasmine rice with a fork before mixing in lime juice and cilantro, since agitating with a spoon crushes the delicate grains and releases excess surface starch, making the rice gummy instead of separate and fragrant.techniquefork, not spoon
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Garlicky Shrimp with Mango-Avocado Salsa
Dive into a deliciously vibrant dish of garlicky shrimp that bursts with flavor, perfectly complemented by a zesty mango and creamy avocado salsa. This easy-to-make recipe combines succulent shrimp sautéed to perfection with a refreshing blend of sweet and tangy fruits, making it a delightful addition to your dinner table. Get ready to impress your taste buds with this tropical twist on a classic seafood favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- some avocado
- cilantro
- fresh garlic
- lemon juice
- lime juice
- some chopped mango
- onion
🥩Meat & Seafood(1)
- shrimp
🫙Pantry Staples(2)
- jasmine rice
- olive oil
🧂Spices & Seasonings(3)
- garlic powder
- paprika
- salt
👨🍳 Instructions
- 1
Combine chopped mango with avocado, cilantro, onion, lime juice, olive oil, salt, and garlic powder.
- 2
In a pan, add olive oil and fresh garlic, then add shrimp, season with paprika and lemon juice, and cook each side for 2 minutes.
- 3
Combine jasmine rice with chopped cilantro, lime juice, and olive oil, mix well, and add to the base of a bowl.
- 4
Top with garlicky shrimp and fresh mango-avocado salsa.
💡 Pro Tips
- ✓Cook shrimp only until they form a loose 'C' shape, about 2 minutes per side at medium-high heat; a tight 'O' shape signals overcooked, rubbery protein from excessive myosin contraction.timing2 minutes per side, 145°F internal
- ✓Add minced garlic to the pan only 30-45 seconds before the shrimp because garlic's allicin compounds scorch and turn bitter above 300°F, while raw shrimp take another 4 minutes to cook through.technique30-45 seconds
- ✓Dice avocado and mango into uniform 1/2-inch cubes and toss with lime juice immediately to coat all surfaces, since the citric acid inhibits polyphenol oxidase enzymes that cause browning within 10-15 minutes of air exposure.ingredient1/2-inch dice, immediate acid contact
- ✓Choose an avocado that yields to gentle pressure but isn't mushy (ideally 20-24% oil content) for the salsa, as underripe fruit lacks the buttery emulsification needed to coat other ingredients.ingredient20-24% oil content
- ✓Fluff jasmine rice with a fork before mixing in lime juice and cilantro, since agitating with a spoon crushes the delicate grains and releases excess surface starch, making the rice gummy instead of separate and fragrant.techniquefork, not spoon