Salsa Shrimp Cocktail



6 servings



1 peeled, pitted and diced mango
4 plum tomatoes, diced
1/2 sm. red onion, diced
1/2 sm. cucumber, peeled, seeded, and diced
1/4 cup fresh cilantro, minced
2 jalapeno peppers, minced, scant
2 tbsp. white wine or
1 lime, grated zest and juice of
2 tsp. olive oil
1 clove garlic, minced
3/4 tsp. salt
1 tsp. cajun spice
24 md. shrimp, peeled and deveined


In non-aluminum bowl, combine mango, tomatoes, onion, cucumber, cilantro, jalapenos, vinegar, lime zest and juice, oil, garlic and salt. Cover with plastic wrap; refrigerate.

In large skillet over high heat combine 1 cup water with cajun spice, bring to a boil. Add shrimp; cook, turning, until shrimp are bright pink, about 5 minutes. Drain in colander under cold running water; place over ice. Divide mango salso among 6 individual serving dishes. Arrange 4 shrimp over edge of each dish. Refrigerate until just before serving.

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1 Recipe Reviews

can sayali

can sayali reviewed Salsa Shrimp Cocktail on December 15, 2002

very good