Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 large ripe mangoes, peeled and diced
- 1 large English cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 1 tablespoon honey or agave nectar
- 1 teaspoon red chili flakes (adjust for heat preference)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Pat the shrimp dry with paper towels to ensure they sear properly. In a small bowl, toss the shrimp with salt, pepper, and a pinch of chili flakes. Ensure each piece is evenly coated for maximum flavor.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 to 3 minutes per side until they turn pink and opaque. Once finished, remove them from the heat and let them cool slightly.
- In a small jar or bowl, whisk together the lime juice, honey, remaining olive oil, and red chili flakes. Stir until the honey is fully dissolved and the dressing is well-emulsified.
- Dice your mangoes and cucumbers into uniform bite-sized pieces. Slice the red onion very thinly to ensure it doesn’t overpower the other ingredients. Finely chop the fresh cilantro.
- In a large mixing bowl, combine the cooked shrimp, diced mango, cucumber, and red onion. Pour the dressing over the mixture and toss gently to coat everything. Sprinkle the fresh cilantro over the top right before serving.
- Cook Time: 20 minutes