Shrimp Cocktail with Mango Salsa

Shrimp Cocktail may look all elegant and fancy in parties but they are so easy to prepare. For crustacean lovers, this dish will not disappoint. Traditionally, the shrimp goes with cocktail sauce but with this recipe, I replaced the sauce with a delectable mango salsa. Surprsingly, the sweetness of mango blends very well with the all the other ingredients. This mango salsa can also go with any fish or meat dishes too! The  Shrimp Cocktail with Mango Salsa is so simple to put together and and yet gives you such a wonderful taste in your mouth.

Shrimp Cocktail With Mango Salsa

This mango salsa can also go with any fish or meat dishes too! The  Shrimp Cocktail with Mango Salsa is so simple to put together and and yet gives you such a wonderful taste in your mouth.

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Course: Salad, Side Dish

Cuisine: American, Italian

Keyword: mango salsa, shrimp recipes

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Servings: 8

Ingredients

• 1 kg Shrimps medium-sized, peeled and deveined, leaving the tail on
• 1 liter Water
• Salt to taste

MANGO SALSA

• 2 pcs Ripe Mango diced
• 2 tbsps Red Onion diced
• 2 tbsps Green Bell Pepper diced
• 2 tbsps Red Bell Pepper diced
• Salt  to taste
• 1 tbsp Lemon Juice fresh

Instructions

• Once the shrimp has been deveined and peeled, season them with salt. Set aside.
• Put the water in a medium pot over low-medium heat and bring to simmer for 10-15 minutes.
• Drop the shrimp into the pot and cook the shrimp, stirring occasionally, until they turn pink and have curled into a C-shapes which takes about 2-3minutes.
• Drain and cool to room temperature. Chill in the fridge, if they are not ready to serve.
• For the mango salsa, just combine everything and season it with salt.
• To serve put some ice in a medium bowl, Place iceberg lettuce on top of the ice. Lay the shrimps over iceberg lettuce and put the mango salsa in the middle.

Notes

• Do not throw away the shrimp heads and shells, they lock in the unique flavor of the shrimp. Save the shrimp heads and shells in a freezer bag. You can use them later for sautéing with butter and garlic to make instant garlic-shrimp butter.
• Simmer them with herbs, salt and a few veggies for shrimp stock, which is the secret for the best bouillabaisse.
• Fresh shrimps must be cooked within 24 hours of purchasing as they are perishable. If fresh shrimps are not available, buy frozen shrimps with the shells on.