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Shrimp and Mango Cocktail

Shrimp and Mango Cocktail

Antonis Achilleos enlarge

By: Melissa Clark

For a festive dish, layer this fruity shrimp cocktail in a martini glass.

Key:

These recipes can be made in 30 minutes or less.

Fast

Looking for healthy options? Try these recipes.

Good for You

4 Servings
Prep 20 min
Cook 10 min

Ingredients:

1 pound large shrimp, deveined (about 20)
1 mango, peeled and diced (about 2 cups)
3 tablespoons extra-virgin olive oil
Juice of 1 lime
2 tablespoons chopped fresh mint, plus sprigs for garnish
1½ tablespoons finely chopped red onion
1 jalapeño chile, seeded and finely chopped
1 clove garlic, minced
Salt and pepper

Directions:

In a large pot of boiling, salted water, cook the shrimp until pink and opaque, 1 to 2 minutes. Drain and rinse under cold water. Discard the shrimp tails and chop the meat into bite-size chunks. Transfer the shrimp to a bowl. Place the mango in a separate bowl.
In a small bowl, whisk together the olive oil, lime juice, chopped mint, onion, jalapeño and garlic; season to taste with salt and pepper. Pour half the vinaigrette over the shrimp and toss; pour the remaining vinaigrette over the mango and toss.
Spoon a layer of mango into 4 martini glasses. Top with a layer of shrimp, then another layer of mango. Top each serving with a mint sprig.

Photo How-To:

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Stand the mango on the stem end. Cut off the round halves, keeping your knife parallel to the large, oval seed in the center.
Cut a crosshatch pattern into each half with your knife, being careful not to cut all the way through the skin.
Press on the skin side of the mango to "pop" out hte mango cubes, using a small knife to help remove them from the skin.

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Video How-To: