Pan Seared Shrimp with Mango Salsa

In embarrassed to say, but willing to admit, I don’t regularly eat shrimp.. It’s not something I crave or think about first when dinner is on the line. But I’m re-thinking my ways, because — I’m becoming a big fan of the taste, texture and how quick it is to cook!
Pan Seared Shrimp with Tropical Salsa via Real Food by Dad
My little guy Cole loves it. I can take credit for introducing him to it. Ever since he was old enough to chew, Naomi has had him trying all kinds of foods. I’m sure as a preemptive move, to steer him away from of any picky-eating habits. Something I’m all too familiar with being a recovering picky eater myself.
Having said all that, I can take credit for making shrimp his favorite way: pan-seared with a mango salsa that’s kicked-up with some Serrano heat. He’s ten and loves spicy food. Between him and Naomi, Serranos are a regular vegetable around here.
Pan Seared Shrimp with Tropical Salsa Real Food by Dad
How is he even my child?
I can do spicy, but it’s certainly not something I request. Nor is shrimp, but the little man may just change my ways.

Yield: Serves 4

Pan Seared Shrimp with Mango Salsa

Pan Seared Shrimp with Mango Salsa


  • 8 (6 to 8-inch) bamboo skewers
  • 16 jumbo shrimp, deviened and peeled
  • Salt and pepper
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon smoked paprika
  • 1/4 cup orange juice
  • 3 tablespoons lime juice
  • 2 tablespoons chopped flat leaf parsley
  • 3 tablespoon extra virgin olive oil, divided use
  • Tropical Salsa
  • 2 cups diced mango
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 3 tablespoons minced fresh cilantro
  • 1 tablespoons minced fresh mint
  • 2 tablespoons fresh lime juice
  • Optional: 2 tablespoons sliced serannos


  1. In a large bowl, combine and whisk together salt and pepper, garlic, paprika, orange juice, lime juice, parsley and 2 tablespoons of oil. Add shrimp and toss to combine. Cover and refrigerate for 2 hours.
  2. In the meantime make the tropical salsa, by combining and mixing together all ingredients. Keep refrigerated until ready to use.
  3. Remove the shrimp from the refrigerator. Thread 4 shrimp to a skewer. Heat a large heavy bottom pan like a cast iron pan over medium high to high heat.
  4. Add remaining 2 tablespoons of olive oil to hot pan. Pan sear until shrimp is opaque and caramelized , about 2-3 minutes on each side.
  5. Remove from heat and serve with tropical salsa

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