Shrimp is one of my favorite foods to cook for a weeknight meal because they cook up so quickly. This dish easily cooks up in 20 minutes and with its brilliant colors and flavors, it is sure to impress.
Mangos and shrimp are meant for each other with their natural sweetness. To choose a mango, don’t pay attention to the color as it has nothing to do with ripeness. Feel the mango and if it’s rock hard, it’s not yet ripe. But similar to an unripe avocado, it will ripen within a few days if left at room temperature. A ripe mango should have a little give to it when pressed on.
I served this shrimp with Mahatma Saffron Rice, but jasmine rice would be delicious too, especially if cooked in coconut milk.
Paprika Shrimp with Mango and Avocado Salsa
- 1 mango, diced
- 1 avocado, diced
- 1/4 cup diced red onion
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
- 3 tablespoons extra-virgin olive oil
- 2 1/2 teaspoons sweet paprika
- 3/4 teaspoon ground cumin
- 1 teaspoon Tabasco
- 1 1/2 pounds large shrimp, peeled and deveined
- 4 cups cooked rice
- For salsa, mix together mango, avocado, and red onion. Add lime juice and cilantro and toss to mix. Season to taste with salt.
- Heat olive oil in a large skillet. Add shrimp and sprinkle with paprika, cumin, and Tabasco. Saute until cooked through, several minutes per side.
- To serve, place shrimp on top of rice and top with Mango and Avocado Salsa.
Yield: 4 servings