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Ingredients
Scale
- 1 pound U20 fresh shrimp, cleaned, shelled, and deveined
- 1 ½ cups small-diced fresh mango
- 1 ½ cups small-diced fresh pineapple
- ¼ cup red onion, finely diced
- 1 serrano chile, seeded and finely diced
- 1 ripe Hass avocado, diced
- ⅓ cup fresh cilantro, finely minced
- 1 teaspoon cumin
- 3 to 4 tablespoons lime juice
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Bring salted water to a boil.
- Add shrimp and cook for 2 minutes.
- Immediately transfer shrimp to an ice bath.
- Chop mango, pineapple, red onion, chile, avocado, and cilantro.
- Combine shrimp, chopped ingredients, cumin, lime juice, salt, and pepper in a bowl.
- Mix gently and adjust seasoning as needed.
- Serve with tortilla chips.
Notes
Experiment with adding herbs like mint or basil for a unique twist.
For added crunch, consider including bell peppers or celery.
Swap serrano for jalapeño if you prefer a milder heat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Tropical
Nutrition
- Calories: 250
- Sugar: 10
- Sodium: 400
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 18
- Cholesterol: 200