Shrimp with mango-habanero salsa
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: American
Serves: 2
  • ⅛ cup cilantro
  • ⅛ cup red onion
  • ⅛ cup green onion
  • 1 tbsp lime juice
  • ½ habanero pepper
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • 1 mango
  • 15 medium shrimp (peeled)
  • Salt and pepper to taste
  1. Start with finely dicing ⅛ of a cup of red onion, ⅛ of a cup of chopped cilantro, and 1 tbsp of lime juice.
  2. Then add into your bowl 1 peeled and chopped mango. I tried to chop the mango into smaller chucks to make for a smooth salsa. Then finely dice ⅛ of a cup of red bell pepper.
  3. Use gloves when handling habanero peppers so you don't "pepper spray" yourself. Dice ½ of a habanero pepper very finely. Add the whole pepper if you enjoy heat. Also chop up 1 green onion (green part only). Finally add ½ tsp of Kosher salt and ¼ tsp of pepper.
  4. Peel and de-vein 15 medium shrimp. Pat dry with a towel. Heat 1 tbsp of olive oil in a pan, salt and pepper the shrimp and saute then on each side for 2 minutes. I added a plash of lime juice to the shrimp.
  5. Once the shrimp are finished, toss with the mango-habanero salsa. Serve with a lime wedge.
Recipe by Marlows Kitchen at