Tropical Shrimp Salsa
with Mango, Cilantro & Tortilla Chips | 2 Servings
This tangy, flavorful shrimp salsa is a snazzed-up combination of classic shrimp ceviche and pico de gallo! And by snazzed-up, we mean it has juicy bites of mango! Once you quick pickle the shallots and warm the pre-cooked shrimp, all you have to do is toss it all together. Whip it up as an appetizer, anytime snack, or even a meal for one. It’s as shrimple as that!
Nutrition values are representative of a 1/2 bundle serving
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Mango
¼ ounce
Cilantro
25 milliliters
Red Wine Vinegar
8 ounce
Cooked Shrimp
1.5 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
1 unit
Shallot
Nutrition Values
Instructions
Wash and dry produce. Halve, peel, and thinly slice shallot. In a large, microwave-safe bowl, combine shallot, vinegar, 1 tsp sugar, and ½ tsp salt. Cover with plastic wrap and microwave for 60 seconds. Set aside, stirring occasionally. Meanwhile, drain mango. Mince cilantro. Open package and drain any liquid from shrimp. Heat a drizzle of oil in a large pan over high heat. Add shrimp; season with salt and pepper. Cook, stirring occasionally, until warmed through, 30 to 60 seconds. Transfer to a cutting board and let cool slightly. Roughly chop shrimp into bite-size pieces. Stir shrimp and mango into bowl with pickled shallot. Let sit for about 1 minute, then drain. Stir in cilantro. Transfer to a serving bowl and serve with tortilla chips on the side.
