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!
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.
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
Ingredients
- 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
Instructions
- 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.
- In the meantime make the tropical salsa, by combining and mixing together all ingredients. Keep refrigerated until ready to use.
- 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.
- 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.
- Remove from heat and serve with tropical salsa
Such a great recipe! I am all about some shrimp skewers and those jalapeños are just the icing on the cake!
Sounds like Cole is helping you with your picky eating habits Matt! This shrimp looks like something that would be a total hit at our house where shrimp is regular on the menu. Love that spicy tropical salsa too!
Mmmm I love shrimp, and I love the flavors you’ve got going on here. Cole sounds like a great kid haha… making life easier one meal at a time!
I tend to forget about shrimp too but just made some the other night because they go from frozen to on my plate in like no time, so easy!
This is SO my kind of meal. That shrimp? with that salsa?!? Yes, please!
Looks yummy and delicious. Can I try it with smoky flavor?
Love that tropical salsa! These skewers look killler!
Smart little man. I could eat this dish EVERY DAY!