Zesty Shrimp with Tropical Salsa
Bring a taste of summer to your table with this vibrant Zesty Shrimp with Tropical Salsa recipe! Inspired by a delightful find in the Chicago Tribune, this delicious dish pairs succulent shrimp with a refreshing salsa made from juicy mangoes, sweet peaches, and crisp corn. Perfect for a quick weeknight dinner, you can whip it up in about 15 minutes, making it an ideal choice for warm summer evenings. The zesty lime and cilantro elevate the flavors, while the gentle heat from jalapeño adds a delightful kick. Enjoy this dish by itself or serve it over rice for a heartier meal.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Red Onion
1 small (diced)
Roma Tomato
1 small (diced)
Mango
1 small (peeled, pitted, diced)
Peach
1 small (peeled, pitted, diced)
Unsalted Corn
1 (17 ounce) can (drained)
Lime Juice
2 (juiced)
Cilantro Leaf
1/4 cup (chopped)
Jalapeno Pepper
1/2 (seeded, finely chopped)
Extra Virgin Olive Oil
4 tablespoons (divided)
Salt
1/2 teaspoon (divided)
Pepper
1/2 teaspoon (divided)
Brown Sugar
2 tablespoons ( )
Ground Cumin
1 teaspoon ( )
Large Shrimp
1 lb (peeled, deveined)
Instructions
1
In a large mixing bowl, combine the diced red onion, mango, peach, drained corn, chopped cilantro, half of the lime juice, finely chopped jalapeño, salt, and pepper. Gently toss all the ingredients together until well combined.
2
Cover the bowl and refrigerate the salsa for at least 1 hour to allow the flavors to meld.
3
In another large mixing bowl, whisk together the remaining lime juice, brown sugar, extra virgin olive oil, ground cumin, salt, and pepper.
4
Add the peeled and deveined shrimp to the bowl with the marinade. Toss gently to ensure all the shrimp are evenly coated. Set aside for a few minutes while preheating the skillet.
5
Heat a large, lightly oiled skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer.
6
Cook the shrimp for about 2-4 minutes, turning occasionally, until they are opaque and pink in color. Be careful not to overcook.
7
Serve the sautéed shrimp immediately with a generous scoop of the tropical salsa on top. Enjoy this refreshing dish with rice or as is.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Shrimp with Tropical Salsa?
It is a vibrant summer dish that pairs succulent sautéed shrimp with a refreshing salsa made from mangoes, peaches, and corn.
How long does it take to prepare this recipe?
The active preparation and cooking time is about 15 minutes, though the salsa requires at least 1 hour of refrigeration.
What fruits are in the tropical salsa?
The salsa includes small diced mangoes and peaches, along with a Roma tomato.
What kind of shrimp should I use?
The recipe calls for 1 pound of large shrimp that have been peeled and deveined.
How long should the salsa be refrigerated?
The salsa should be covered and refrigerated for at least 1 hour to allow the flavors to meld together.
What ingredients are in the shrimp marinade?
The marinade consists of lime juice, brown sugar, extra virgin olive oil, ground cumin, salt, and pepper.
How do I cook the shrimp?
Sauté the marinated shrimp in a large, lightly oiled skillet over medium-high heat for 2-4 minutes until they are opaque and pink.
Is this recipe spicy?
It has a gentle kick from half of a seeded and finely chopped jalapeño pepper.
What can I serve with Zesty Shrimp with Tropical Salsa?
You can enjoy the dish by itself or serve it over rice for a heartier meal.
What type of corn is needed?
The recipe uses one 17-ounce can of unsalted corn, which should be drained before adding to the salsa.
How much lime juice is required in total?
The recipe uses the juice of two limes, divided between the salsa and the shrimp marinade.
What kind of onion is used in the salsa?
One small red onion, diced, is used to provide flavor and crunch to the salsa.
Does the recipe use fresh cilantro?
Yes, it requires 1/4 cup of chopped cilantro leaf.
What inspired this recipe?
This recipe was inspired by a delightful find in the Chicago Tribune.
How much olive oil is needed?
A total of 4 tablespoons of extra virgin olive oil is used, divided between the marinade and the skillet.
Is there sugar in the recipe?
Yes, 2 tablespoons of brown sugar are used in the marinade to balance the zestiness.
What are the primary spices used?
The primary spices are ground cumin, salt, and pepper.
How do I know when the shrimp are finished cooking?
The shrimp are done when they turn pink and become opaque in color.
Can I prepare the salsa in advance?
Yes, since it needs at least an hour to chill, it is perfect for preparing ahead of time.
How many ingredients are in this recipe?
There are 14 ingredients including the shrimp, fruits, vegetables, and seasonings.
Is the jalapeño seeded?
Yes, the recipe specifies that the jalapeño should be seeded before being finely chopped.
What is the recommended skillet temperature?
The skillet should be preheated over medium-high heat.
Should the shrimp be cooked in a single layer?
Yes, adding the shrimp in a single layer ensures even cooking and proper searing.
How should the Roma tomato be prepared?
The small Roma tomato should be diced before being added to the salsa.
How much salt and pepper is used?
The recipe uses 1/2 teaspoon of salt and 1/2 teaspoon of pepper, both divided between the salsa and marinade.
What is the serving suggestion for the salsa?
Serve the sautéed shrimp immediately with a generous scoop of the tropical salsa on top.
Can I use frozen peaches or mangoes?
While fresh is recommended for a summer recipe, thawed frozen fruit could be used if fresh is unavailable.
Is this a one-dish meal?
It is tagged as a one-dish meal, especially when served as is or over a simple bed of rice.
Is the shrimp peeled before marinating?
Yes, the shrimp should be peeled and deveined before being tossed in the marinade.
What makes this dish 'tropical'?
The combination of mango, peach, lime, and cilantro creates a bright, tropical flavor profile.