I can't decide what I like more about this dish: the wonderful blend of sweet and savory flavors, or the name. Either way, it's an easy yet impressive dish to prepare, and versatile enough to take on minor tweaks if you so choose.
- 1 large onion, chopped
- 2 clove garlic, minced
- 2 Tablespoons olive oil
- 2 Pounds shrimp, peeled and de-veined, tails pulled off
- 2 Cups chopped mango
- Juice from 2 limes
- 1 Tablespoon red pepper flakes
- 2 Tablespoons soy sauce, plus more for serving
- 1/2 Cup roughly chopped cilantro
- 2 Cups diced avocado
- Salt and pepper, to taste
- White rice, for serving
Calories Per Serving215
Folate equivalent (total)77µg19%
30+ Easy Shrimp Recipes That Are Perfect for Weeknight Dinners
You'd be hard-pressed to find a seafood as delicious, versatile, and affordable as shrimp. Whether you're tossing angel hair pasta in a shrimp and garlic sauce or making shrimp tacos for the perfect summer dinner, shrimp are a lean, delicious protein that can be incorporated in any meal. The best shrimp recipes, however, are the ones that you're going to make consistently. For some, this might mean getting creative with how they cook shrimp and staying away from the more traditional shrimp recipes. For others, this might mean staying as simple as humanly possible via sheet pan dinners, or sticking to simple combinations to please a household of picky eaters.
Even if you're not sure where you stand when it comes to shrimp as a weekly dinner or lunch staple, it's never a bad idea to have a handful of recipes bookmarked for future reference. That way, when you have a guest coming over who loves, say, shrimp scampi, or you simply want to try something new for a random weekday dinner, you have options at the ready. And the next time you see fresh shrimp at a local seafood shop or find a great deal on frozen shrimp in bulk, you'll already have an arsenal of recipes at your disposal.
- 1 ½ pounds fresh or frozen medium shrimp in shells
- 4 teaspoons olive oil
- 1 cup Israeli (large pearl) couscous
- 1 ¼ cups water
- ¼ cup bottled mango chipotle salad dressing
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups chopped fresh or refrigerated mango
- ½ cup crumbled queso fresco (2 ounces)
- Snipped fresh Italian (flat-leaf) parsley
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp pat dry with paper towels. In a medium saucepan heat 2 teaspoons of the oil over medium-high heat. Add couscous cook and stir for 3 to 4 minutes or until lightly browned. Add the water. Bring to boiling reduce heat. Simmer, covered, for 8 to 10 minutes or until couscous is tender. Remove from heat.
In an extra-large nonstick skillet heat the remaining 2 teaspoons oil over medium-high heat. Add shrimp cook and stir about 3 minutes or until shrimp are opaque. Stir in cooked couscous, salad dressing, salt, and pepper. Cook and stir for 2 to 3 minutes more or until heated through. Stir in mango. Sprinkle with queso fresco and parsley.
OMGGGGG THIS LITERALLY MADE MY DAY. Not hard to make and tasted absolutely fantastic. I used Greek yogurt to replace sour cream and spring onions to replace chives btw and the dressing still turned out to be great.
I reviewed this recipe three years ago, and I have to say it has stood the test of time. A favourite school lunch (as predicted). I tried the peach yoghurt idea (skipped the mayo), and that proved very popular. I've changed the herbs depending on what I have (I'm famous for killing my basil plants, but the cilantro does okay). I've also found this to work well with leftover pork or chicken instead of shrimp.
The shrimp and mango is an excellent combination, and the watercress added a tasty bite.
I love this recipe! The only changes I made were: I used fresh spinach instead of watercress and I didn't add the mango to the recipe right away. Instead I sprinkled the mango inside before rolling the wraps. It keeps any leftovers from becoming watery from the mango.
Tripled this recipe and used 5 lbs of shrimp. Didn't change a thing and it got rave reviews. A keeper
I can never find watercress, so I had to omit it. I'm not sure what happened but the filling ended up very runny. As a result it did not want to stay in the tortilla. Nobody seemed to care, they were content to eat the filling out of the bowl with a spoon. The shrimp and the mango complemented one another beautifully.
Very easy and very good. I used cilantro, mint, chives and pineapple sage in the dressing. Skipped the watercress. I also used sun-dried tomato and basil tortilla wraps.
Yum! Loved them, very easy and flavorful. Didn't use the watercress, just fresh cilantro and mint, otherwise followed as written - definetely a keeper!
Absolutely fantastic. I agree that it didn't need as much dressing, but I like the ease of having it already mixed in. One of the best sandwiches I have ever had.
This was fantastic! If you are watching your fat intake (like I am), I recommend to do not mix the mango and the dressing, but assemble them separately in the tortilla. I did this and noticed that with very little dressing I could still get amazing flavor, without skimming on healthy mango. It took me longer to prepare than stated, but it may be because I am such a perfectionist and my mango cubes had to be perfect :) Also, I steamed the shrimp (easier for me) and then squeezed a little bit of lemon juice on top. Will definetely make this again and again.
I love this recipe, instead of mayo (don't like the taste), I used a peach yogurt container with fruit at the bottome, leaving the fruit out and just using the yogurt itelf
No one seems to have mentioned that this is a great kids' meal. My three-year old is crazy about mangoes and shrimp, and doesn't seem to mind the green stuff (I use spinach instead of cress) as long as it's chopped up and mixed in with the sour cream. Better yet, with pre-cooked shrimp, it can be made in minutes. This would probably make a fun school lunch, too.
I made half with shrimp left from shrimp in cilantro sauce, drained, and half with Tyson's grilled chicken strips, the smaller pieces. I also used fresh spinach for the green. Both versions were tasty.
I sauteed the shrimp for more flavor. Very tasty and easy
These were easy to make and extremely tasty. I think they would be wonderful appetizers (rolled and cut in smaller portions) since they are served at room temperature.
It was delicious and will definitely make it again. Next time I will add a little hot sauce for an extra kick. I did not have basil so I used dill and it worked really well. A little messy to eat but the color is fabulous.
Very light and fresh. The most important thing is to make sure the shrimp don't cook more than they should. Also, I spread the chive-basil mixture onto the tortilla, then laid the watercress down, then topped with mango and shrimp pieces. It seemed to not intermingle the flavors too much that way, so the shrimp didn't get subverted.
Made these for lunch on Christmas Eve. Very tasty and impressive looking! Even the kids liked them!
Great party appetizer. It can be made the day before. Everyone loved them
The local grocers only sell flour tortillas with hydrogenated fats, so I had to use corn tortillas. They were not flexible enough to be true wraps, but the flavor was fine.
Absolutely delicious. everyone loved the wraps. Next time I may try wrapping them in rice paper to make them like spring rolls.
im allergic to shrimp and my girlfriend is allergic to mangos so we made it with tilapia and peaches and it was absolutely delicious, we loved it and would definitely recommend making mango and shrimp wraps again
This was delightfully refreshing for a summer meal. My husband is allergic to mangos, so I used avocados we were very happy with the results. As others have mentioned, this recipe is quite adaptable to variations.
Gorgeous blend of flavors. Made this a few times, once for a picnic. Make a crunchy savory salad to offer a complementary flavor. Easy to transport filling in one container, watercress/greens in ziploc and then the wraps. Assemble on-site while enjoying wine and the jealous looks of passers-by. Not a bad idea to follow with chocolate-covered strawberries.
What a great way to use l/o shrimp!! I also replaced the watercress with cilantro and mint - wonderful combination.
Cashew Shrimp and Mango Stir Fry.
Because this is one heck of a super simple meal that you can throw together tonight.
You might just find yourself eating cashew shrimp straight out of the pot…
Eddie LOVES this cashew shrimp.
And it’s official: he is over salmon. I love salmon and make it all the time (like last night, I made us both loaded salads for dinner, his with chicken and mine with salmon!) but occasionally, there is a dish that just doesn’t work for both. He’s always loved all seafood with salmon being his least favorite and right now, he just isn’t into it.
However! Since it’s lent and I’m constantly trying to make something delish on Fridays that does not include ordering a Primanti’s fish sandwich (I can only handle Primanti’s about once every five years. Sort of joking, sort of not.), I’ve been working on LOTS of seafood recipes.
Enter cashew shrimp stir fry.
Another one of them is lobster avocado toast buuuut we can save it for another day. OMG.
This is embarrassingly easy to make. Everything in the pot, throw in the little sauce, stir it up and serve over rice. Or cauliflower rice! Or whatever else you love, like soba noodles.
It comes together in 20 or 30 minutes and is a fantastic weeknight meal.
This is also one of those recipes that I love to make when I have an unripe mango. For me, mangos are like peaches. It can be really tough to find a good one! If it’s a day or two before its prime, chopping the mango and tossing it in with the shrimp and peppers is so good. We love it!
Adds some sweetness. It’s super delicious combined with the crunch of the warm cashews and the crispness of the shrimp.
Another thing I love is how well this reheats! It tastes great the next day for lunch. If I have time, I even toss it back in the skillet to reheat it because I find that doesn’t overcook the shrimp as the microwave does. You know? Nothing worse than that.
Lots of flavor and texture going on here for me, whose life is not complete unless my meal is a flavor explosion on my taste buds.
- 1 lb. mixed seafood (e.g. shrimp, scallops, clams, mussels, and denser fillets of fish, such as halibut or salmon)
- 1 tbsp. vegetable oil
- 1 fresh ripe mango (cut into bite-size pieces, or 1 cup canned or frozen mango)
- 1 1/2 cup snow peas
- 1 red bell pepper (sliced)
- 2 shallots or 1 small cooking onion (sliced)
- 3 cloves garlic (minced)
- For the Stir-fry Sauce:
- 1 fresh ripe mango (cut into bite-size pieces, or 1 cup canned or frozen mango)
- 1 red chili pepper (de-seeded)
- 1 tablespoon rice vinegar or white wine vinegar
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tbsp. of lime juice
- 2 tablespoons brown sugar (more or less according to taste)
- 1/2 cup fresh cilantro (plus a little more for garnish)
Mango and Shrimp Salad
For this Mango and Shrimp Salad, we have a simple recipe with video to follow. Grilled shrimp with unripe mangos are the new taste of summer!
Before mango season is over I wanted to bring you this recipe for mango and shrimp salad.
Every Dominican has an opinion on which is the best mango cultivar: banilejos, puyitas, injertos, etc. Truth is if you have never tried a ripe mango in our country you have missed much in your life. I find mangoes imported into non-mango growing areas to be very lacking in flavor and juiciness.
But even if you're not lucky enough to live in an area where mangos are grown, this recipe is a lifesaver because you don't need ripe mangoes!
Even though this is not a traditional Dominican salad, it's inspired by a Dominican children's favorite: eating green mango with salt, straight from the tree.
For this salad, I have chosen to use mangos that are half-way between ripe and green, what we Dominicans call "acojolado". This way the sweetness of the mango does not overpower the flavors of the other ingredients.
Can you think of any other salad that spells tropical summer like this? You really ought try it.
Mango Chili Shrimp
If you’re looking for a quick and easy appetizer or main dish with not a whole lot of calories, look no further.
This mango chili shrimp is simple, but packs a punch of delicious spicy-but-sweet flavor.
It’s perfect for a weeknight meal, as a party food, or just because it sounds good (because trust me, once you make this one time, you’re going to make it again and again).
My husband and I love to travel, and one of our top priorities in different places is to try new food.
We were in St. Lucia a few months ago and had the most amazingmango chili chicken skewers. The sauce was to die for!
I knew I had to recreate it at home, and after a few tries – I feel like I definitely perfected it. While it tastes good with chicken, I think it tastes best with grilled shrimp.
Only 6 Ingredients
I love a recipe with simple, fresh ingredients – and you only need SIX of them, which makes this a winner in my book. To make this recipe, you’ll need:
- Chili sauce
- Lime juice
How to pick the perfect mango
You’ll want to use a mango that is already ripe for this recipe.
You can tell a mango is ripe by squeezing it – it should be slightly soft (not too mushy). If you smell near the stem, it should smell sweet.
Mangoes will soften as they ripen, so if you’re waiting a few days before you make the recipe, you’ll want to get mangoes that are more firm.
How to make mango chili shrimp
Step 1: In a blender or a food processor, combine mangoes, chili sauce, lime juice, honey and cilantro.
Step 2: Stir together shrimp and 1/2 cup mango mixture. Let stand 10 minutes. Remove shrimp from the marinade and discard the marinade.
Step 3: Skewer shrimp and grill 2-3 minutes per side until shrimp turn pink and opaque (or until they’re hot if you’re using precooked shrimp).
Step 4: Serve with remaining mango mixture.
Precooked VS. Uncooked shrimp
I’ve made this recipe both ways – with precooked and uncooked shrimp.
Using precooked shrimp, you’ll only need to grill them for a few minutes – just until they’re heated through.
With uncooked, shrimp, you’ll need to grill them for a little bit longer, and make sure they are pink and opaque.
More Copycat Recipes
Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
We are so excited to share these recipes with you. Order your copy today!
- 1/4 cup raw cashews
- 1 tablespoon minced fresh ginger
- 4 garlic cloves
- 1 jalapeño, halved and seeded
- 1 tablespoon mustard seeds
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1/2 cup mango nectar
- 2 tablespoons fresh lemon juice
- 1 cup plain whole-milk yogurt
- Kosher salt
- 1 1/2 pounds shelled and deveined large shrimp
- 2 tablespoons unsalted butter, melted
- Cilantro and Yogurt Sauce, for serving
In a blender, combine the cashews, ginger, garlic, jalapeño, mustard seeds, garam masala and turmeric and pulse until the ginger and garlic are finely chopped. Add the mango nectar and lemon juice and puree until smooth, scraping down the side of the bowl. Add the yogurt and 1 tablespoon of salt and pulse to blend. Pour the mixture into a large bowl. Add the shrimp and toss to coat. Refrigerate for 2 hours, stirring once or twice.
Light a grill. Thread the shrimp on pairs of skewers, being sure to leave on some of the marinade. Brush with the melted butter and sprinkle with salt. Oil the grate and grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes. Serve the shrimp with the Cilantro and Yogurt Sauce.
Mango + Shrimp Ceviche
Mango + Shrimp Ceviche – Shrimp Ceviche with a tropical flair! This fresh and flavorful combination of shrimp, mango, pineapple, red bell pepper, avocado and cilantro is perfect for serving as an appetizer, a dip or even over a bed of greens as a light meal. < Clean Eating, Paleo>
Happy Cinco de Mayo! Here’s a last-minute idea for your Cinco de Mayo celebration or one to pin/print for upcoming summer get-togethers, BBQ’s, light meal ideas etc.
This Mango + Shrimp Ceviche comes together quite quickly ( about 35-45 minutes from start to finish) – the shrimp is cooked in boiling water for 1-2 minutes and then marinated in lime and pineapple juice for about 1/2 hour before being mixed with the mango, pineapple, bell pepper, avocado, onion and cilantro.
Many recipes for ceviche call for “cooking” the shrimp by allowing it to marinate in lime/lemon juice for several hours. This process is called ‘denaturation’ and it does “cook” the shrimp, however it doesn’t kill off any potential bacteria that might be on the shrimp.
I’m not willing to take that chance so in this version I’m cooking the shrimp for just 1-2 minutes in boiling water prior to marinating it . This will eliminate any of those worries and not give up any of the tastiness of shrimp that has been soaking up lime flavor. By cooking the shrimp briefly prior to marinating it also means it’s not necessary to marinate for long periods of time ( just about 1/2 hour) bonus! less time to wait to plunge a crispy tortilla chip into tropical shrimp/mango/pineapple ceviche.
Mango + Shrimp Ceviche makes a great appetizer ( serve in individual bowls or martini/margarita glasses), a tasty “can’t stop eating” dip ( for tortilla chips or plantain chips) and a fresh and healthy light meal option ( serve over a bed of greens or rice). However you decide to serve it I’m sure you’re going to love this tasty dish!