This fresh and vibrant dish combines succulent shrimp with a tangy mango vinaigrette, offering a perfect blend of sweet and sour flavors. Suitable for a light dinner or an appetizer, this dish captures the essence of tropical cuisine.
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Peel the shrimp and cook them in plenty of boiling water with a pinch of salt until they turn orange.
Remove from the water and set aside.
Peel the mango and chop it into small cubes.
Cut the red pepper, remove the white vein and seeds, then chop it finely.
In a bowl, combine the chopped mango, chopped red onion, salt, pepper, cilantro, chopped red pepper, olive oil, lemon juice, and orange juice. Mix well.
Add the cooked shrimp to the mixture, stir gently, cover the bowl, and refrigerate for a couple of hours to let the flavors blend.
Serve the shrimp with mango vinaigrette alongside a portion of white rice.
Shrimp cook quickly and should be removed from the boiling water as soon as they turn orange and opaque.
Let the dish marinate in the refrigerator for at least 2 hours for the best flavor.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking.
What can I serve with Shrimp with Mango Vinaigrette?
Serve it with a fresh side salad or over a bed of mixed greens for a complete meal.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Can I substitute the shrimp with another protein?
Yes, you can substitute shrimp with chicken or tofu for a different protein option.
Can I prepare this dish in advance?
Absolutely. This dish is ideal for preparing ahead. In fact, refrigerating it for a couple of hours allows the flavors to develop. It can be made up to 1 day in advance and kept covered in the refrigerator.
