Mango Shrimp Salsa Recipe (ready in 15 minutes!)

This mango shrimp salsa comes together in just 15 minutes and makes the perfect light summer meal or appetizer. Juicy mango, creamy avocado, and tender shrimp get a zesty kick from lime and hot sauce make an incredible combination!

What I love about this easy and healthy salsa is how it doubles as an appetizer and a main course when served in tortillas.

II've been making this on warm days when I want something light but satisfying. Makes great leftovers (if you have any!). Easy to switch up with extra veggies, grains, or as a taco filling.

If you like this dish, you should try my Easy Salsa Chicken in the Oven, The Best Berry Salsa (with Elote Corn!), or Easy Mexican Beans and Rice (3-ingredients)

Why You Will Love This Dinner

Versatile meal – Works as an appetizer, main dish, or topping!

Easy cooking – Just a quick marinade, sauté, and toss.

Healthy ingredients – Full of lean protein, healthy fats, and fresh produce.

Ingredients

Shrimp – A lean, quick-cooking protein that absorbs flavor beautifully.

Hot sauce – Adds a kick and balances the sweetness of mango.

Lime juice – Brightens everything and helps marinate the shrimp.

Mango – Juicy, sweet, and tropical—pairs perfectly with shrimp.

Avocado – Adds creamy texture and healthy fats.

Red onion – Gives crunch and sharpness.

Cilantro – Brings fresh, herby flavor.

Salt – Just a pinch to tie it all together.

Substitutions and Variations

Make it spicier with jalapeño or chili flakes

Swap mango for pineapple or peach

Use grilled shrimp or pre-cooked shrimp to save time

Add diced cucumber or red bell pepper for crunch

Use green onion or parsley if you're not a cilantro fan

Step by step instructions

Step 1:
Marinate the shrimp: In a bowl, toss raw shrimp with hot sauce and lime juice. Let sit while prepping salsa.

Step 2:
In another bowl, make the salsa: Combine mango, avocado, red onion, and cilantro. Add a splash of lime juice, a drizzle of hot sauce (to taste), and a pinch of salt. Gently toss.

Step 3:
Cook the shrimp: Heat a skillet over medium-high heat. Add marinated shrimp and cook for 2–3 minutes per side, until opaque and golden.

Step 4:
Combine: Let shrimp cool slightly, then chop into bite-sized pieces if preferred. Gently fold into the salsa.

Tips and Notes:

• Don’t overcook the shrimp, they cook fast!
• Use very ripe mango and avocado for best flavor and texture
• Dice everything small and evenly for a scoopable salsa
• Let it chill for 10 minutes for even better flavor

Recipe FAQs

Can I use pre-cooked shrimp?
Yes! Just skip the cooking step and add it directly to the salsa after marinating for flavor.

Is this dish spicy?
It has a mild kick, but you can dial it up or down depending on your hot sauce and personal taste.

Can I make it ahead?
It’s best fresh, but you can prep the salsa ingredients ahead and cook the shrimp just before serving.

Serving Suggestions

• With tortilla chips as an appetizer
• In lettuce cups for a low-carb meal
• Over white rice or quinoa
• As a taco filling with slaw or crema
• Spoon over grilled fish or chicken

Storage and Reheating Instructions

Storage:
Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days

Reheating:
No reheating needed! If chilled, let it sit at room temp for 10–15 minutes before serving for best flavor.

Tips:
If making ahead, store shrimp and salsa separately and combine just before serving to prevent sogginess.

Mango Shrimp Salsa

Marissa

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Ingredients

  

• ½ lb raw shrimp peeled and deveined
• 1 tablespoon hot sauce use your favorite!
• Juice of 2 limes divided
• 1 ripe mango diced
• 1 avocado diced
• ¼ small red onion finely chopped
• 2 tablespoons fresh cilantro chopped
• Pinch of salt

Instructions

 

Marinate the Shrimp

• In a bowl, toss the raw shrimp with 1 tablespoon hot sauce and the juice of 1 lime. Set aside to marinate while you prepare the salsa.

Make the salsa.

• In a medium bowl, combine the diced mango, avocado, red onion, and cilantro. Add a splash of lime juice, a drizzle of hot sauce (to taste), and a pinch of salt. Gently toss to combine.

Cook the shrimp.

• Heat a skillet over medium-high heat. Once hot, add the marinated shrimp and cook for about 3 minutes per side, or until the shrimp are opaque and lightly golden.

Combine and serve.

• Let the cooked shrimp cool slightly, then chop them into bite-sized pieces if desired. Gently fold them into the salsa. Serve immediately with tortilla chips, in lettuce cups, or over rice.