Pan-Fried Juicy Mexican Chili-Lime Shrimp with Mango Salsa
This high-protein appetizer features succulent shrimp coated in a zesty chili-lime marinade, pan-fried to golden perfection and served with a vibrant, sweet mango salsa. It's a quick, flavorful dish perfect for entertaining or a healthy weeknight meal.
Ingredients
Ingredients
- 1 lb large shrimp peeled and deveined, tails on or off
- 2 tbsp olive oil divided
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp lime zest
- 2 tbsp fresh lime juice
- 1 tsp salt divided
- 1 mango peeled, pitted, and diced
- 1/2 cup red bell pepper finely diced
- 1/4 cup red onion finely diced
- 2 tbsp fresh cilantro chopped
- 1 jalapeño seeded and minced (optional for heat)
Notes
Storage: Store leftover shrimp and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet. Make-Ahead: The mango salsa can be prepared up to 4 hours ahead. The shrimp can be marinated up to 8 hours in advance. Substitutions: Use honey or agave instead of sugar if needed for sweetness. For a different fruit, try pineapple or peach in the salsa. Serving Suggestions: Serve with tortilla chips, over a bed of cilantro-lime rice, or alongside a simple green salad.